This Sweet Corn Pudding makes any meal better. Mix fresh corn with cream-style corn in a rich, buttery dish that's perfect for holidays or family dinners. It's easy to make and tastes so good, everyone will want seconds.
Why You Must Try This Sweet Corn Pudding Recipe
This dish brings together sweet and savory flavors in the best way. The pudding comes out creamy like custard, with fresh thyme adding just the right touch. You don't even need to watch it on the stove - just mix, bake, and enjoy. Make it sweeter or add cheese for a different twist - it's up to you.
What You Need
- Sugar: 1/3 to 1/2 cup. Use more or less based on how sweet you like it.
- Cornstarch: Makes everything thick and creamy.
- Baking Powder: Makes the pudding light and fluffy.
- Thyme: Fresh works best, but dried is fine too.
- Salt: Just enough to bring out the flavors.
- Dried Mustard: Adds a nice kick.
- Onion Powder: For extra flavor.
- Pepper: Just a pinch.
- Nutmeg: Adds warmth.
- Eggs: Need to be room warm.
- Heavy Cream: Makes it rich.
- Corn: Fresh or canned whole kernels work.
- Cream-Style Corn: Comes in a can, makes it extra creamy.
- Butter: Unsalted works best.
Steps to Make It
- Heat oven:
- Turn to 400°F. Butter your baking dish.
- Mix dry stuff:
- Put sugar, cornstarch, baking powder, thyme, salt, mustard, onion powder, pepper, and nutmeg in a bowl. Mix well.
- Mix wet stuff:
- Beat eggs and cream in another bowl until smooth.
- Put it together:
- Pour dry mix into egg mix. Stir until smooth.
- Add butter:
- Mix in melted butter that's cooled down a bit.
- Add corn:
- Stir in both kinds of corn until mixed well.
- Into the pan:
- Pour everything into your buttered dish.
- Bake it:
- Cook for 45-60 minutes until middle looks set but jiggles a little.
- Cool down:
- Let it sit 5 minutes before serving.
About Corn Pudding
Think of corn pudding as comfort food at its best. Mix sweet corn with eggs and cream, add a touch of sugar, and you get something between custard and cake. It's smoother than corn casserole because it skips the cornmeal. Southern cooks have made this for years, and it's easy to see why everyone loves it.
What Makes It Special
Every spoonful of corn pudding is pure comfort. The top gets a bit crusty while the inside stays creamy. The corn adds sweet pops of flavor, and the cream makes it rich and smooth. Best part? Just mix everything in a bowl, pour it in a pan, and let the oven do the work.
Mix It Up Your Way
You can make this pudding your own. Want it spicy? Add cheese and jalapeños. Like it sweet? Keep it simple with the regular recipe. Try different herbs or spices - maybe more thyme or a bit of nutmeg. Make it how you like it.
Tips for Perfect Results
Look for a golden-brown top when baking. The middle should still wiggle a little - that means it's creamy inside. Check if it's done with a thermometer - it should read 175-180°F. Fresh corn tastes best, but canned corn works fine too.
Saving Leftovers
Corn pudding stays good in the fridge for four days. To warm it up, cover with foil and heat at 325°F for 20-30 minutes. You can use the microwave for single servings. Want to make it ahead? Mix it up early and bake when needed. You can even freeze it for later.
Frequently Asked Questions
- Can I make this ahead?
Mix it up two days before. Keep it cold till you're ready to bake.
- How do I keep leftovers?
Pop them in the fridge. Good for 4 days. Heat at 325° with a cover on top.
- Can I use corn from a can?
Fresh or canned both work fine. Just drain the canned corn well first.
- Why is my pudding too wet?
Let it get hot enough inside - about 175-180°. That helps it set up right.
- Does this have wheat in it?
Nope! We use corn starch to make it thick, so it's safe if you can't eat wheat.
Some More Ideas
If you like this corn pudding, try making corn soup with fresh corn and herbs.
Corn pancakes are good too - crispy outside, soft inside.
For breakfast, make some cornmeal pancakes. They're all sweet and tasty, just like fresh corn should be.