This corn pudding is a tasty mix of sweet corn, eggs, and milk, baked until it’s fluffy and golden. It’s like a warm hug for your taste buds!
Whenever I make this, my family can’t get enough. Just watch the smiles as they scoop it up! It pairs perfectly with BBQ or roasted chicken.
Key Ingredients & Substitutions
Whole Kernel Corn: You can use frozen corn if you want a fresher taste. Just thaw and drain it before adding to the mix.
Creamed Corn: If you’re short on canned creamed corn, you can blend regular corn with a bit of heavy cream or milk to create a similar texture and flavor.
Cornmeal: Yellow cornmeal is great for flavor, but white cornmeal works too if that’s what you have. If you’re gluten-free, swap out the flour for a gluten-free blend.
Sugar: For a healthier option, use honey or maple syrup instead, but be mindful of adjusting the liquid content slightly.
Butter: You can substitute melted coconut oil or olive oil for a dairy-free option. Both will add their own nice flavor!
How Do You Ensure Your Corn Pudding is Perfectly Fluffy?
Getting that perfect, fluffy texture requires careful mixing. You want to combine your wet and dry ingredients without overmixing, as this can make the pudding dense.
- Mix dry ingredients in one bowl and wet ingredients in another.
- Gently fold the wet into the dry ingredients until just combined. Leave some lumps for extra texture.
- Let the batter sit for a few minutes before pouring it into the dish. This helps the cornmeal absorb some moisture.
Following these tips will lead to a beautifully light and airy corn pudding that everyone will love!
How to Make Delicious Corn Pudding
Ingredients You’ll Need:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- Optional garnish: chopped fresh parsley or chives
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 50 to 60 minutes to bake. So, you’re looking at a total of about 1 hour and 15 minutes from start to finish! Perfect for a cozy family meal or a potluck gathering.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish
Start by preheating your oven to 350°F (175°C). While that’s heating up, grab a 9×13 inch baking dish (or something similar) and grease it well with butter or cooking spray. This will help prevent sticking and make cleanup easier!
2. Mix the Dry Ingredients
In a large mixing bowl, combine the drained whole kernel corn, creamed corn, cornmeal, flour, sugar, baking powder, and salt. Stir everything together well so that all the dry and wet ingredients are combined nicely.
3. Whisk the Wet Ingredients
In another bowl, whisk together the eggs, milk, and melted butter until they’re well combined. You want to mix them until the eggs are fully beaten and everything looks smooth.
4. Combine Wet and Dry Ingredients
Now, carefully pour the wet mixture into the bowl with the corn and dry ingredients. Stir gently just until everything is mixed together. Make sure not to overmix—it’s okay if the batter has a few lumps!
5. Bake the Corn Pudding
Pour the batter into your greased baking dish, spreading it out evenly. Place it in the oven and bake for about 50 to 60 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve
Once baked, take the corn pudding out of the oven and let it cool for a few minutes before serving. This will help it set a bit more. If you’d like, sprinkle with some chopped fresh parsley or chives for a pop of color and flavor!
Enjoy your warm, creamy corn pudding! It’s sure to be a hit at any meal!
Can I Substitute Fresh Corn for Canned Corn?
Absolutely! You can use about 2 cups of fresh corn kernels instead. Just cook them slightly before adding to the mixture to soften them a bit, and be sure to adjust the cooking time if needed.
What Are Some Ways to Store Leftover Corn Pudding?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the microwave or warm it up in the oven at 350°F (175°C) until heated through.
Can I Make This Corn Pudding Ahead of Time?
You can prepare the batter a day in advance, cover it tightly, and refrigerate. Just stir it gently before pouring into the baking dish and bake as usual. This can save time on busy days!
How Can I Make Corn Pudding Sweeter?
If you prefer a sweeter corn pudding, feel free to increase the sugar to 1 1/4 cups. You can also add a tablespoon of vanilla extract for extra flavor. Just remember to taste and adjust to your liking!
