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Best Corn Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 10 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 45-60 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

This Best Corn Pudding recipe is a creamy, delicious side dish perfect for any meal. Featuring fresh and canned corn, it combines a custard-like texture with a subtle sweetness and savory notes from thyme and spices. Baked to perfection, this comforting casserole is ideal for holiday dinners or a family gathering, providing a rich, warm flavor with a soft, smooth finish.

Ingredients

Dry Ingredients

  • 1/3 to 1/2 cup sugar (1/2 cup for dessert sweetness)
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 teaspoon salt
  • 1/2 teaspoon dried mustard
  • 1/2 teaspoon onion powder
  • Pinch of pepper
  • Pinch of nutmeg

Wet Ingredients

  • 5 large eggs, room temperature
  • 1 cup heavy cream, room temperature
  • 6 tablespoons unsalted butter, melted and slightly cooled

Main Ingredients

  • 4 ears fresh corn, husked (or 2 cans 15.25 oz whole kernel corn, drained)
  • 2 cans (14.75 oz each) cream-style corn

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 400°F (204°C). Grease a 9x13-inch baking dish or a 3-quart casserole dish with softened butter to prevent sticking and set it aside.
  2. Combine Dry Ingredients: In a medium bowl, whisk together sugar, cornstarch, baking powder, thyme, salt, dried mustard, onion powder, pepper, and nutmeg until evenly blended.
  3. Mix Eggs and Cream: In a large bowl, vigorously whisk the room temperature eggs and heavy cream together until fully combined and slightly frothy, ensuring a smooth base for the pudding.
  4. Add Dry Ingredients and Butter: Gradually whisk the dry mixture into the egg and cream mixture. Then, stir in the melted and slightly cooled butter, mixing well to uniformly incorporate the ingredients.
  5. Fold in Corn: Stir in both types of corn — the fresh or canned whole kernel and the cream-style corn — making sure the mixture is evenly combined without overmixing.
  6. Pour and Bake: Pour the mixture into the prepared baking dish. Bake uncovered for 45 to 60 minutes, until the internal temperature reaches 175-180°F (79-82°C) using an instant-read thermometer. The center should be set but still slightly jiggly, similar to custard. Avoid overbaking to maintain creaminess.
  7. Rest and Serve: Let the corn pudding stand for 5 minutes after baking to set slightly. Serve warm for the best flavor and texture experience.

Notes

  • For a sweeter custard-like pudding, use 1/2 cup sugar; reduce to 1/3 cup for less sweetness.
  • Using fresh corn adds brightness, but canned corn works excellently when fresh is unavailable.
  • Do not overbake; the pudding should remain moist and custardy, not dry or firm like cornbread.
  • Allowing the dish to rest before serving helps it to set and makes slicing easier.
  • Room temperature eggs and cream improve blending and texture.

Find it online: https://suerecipe.com/best-corn-pudding-recipe/