Corn Pudding is a time-honored recipe for a side dish that is a kitchen mainstay in my home.
This simple recipe makes a rich casserole with a flavor that is reminiscent of sweet creamed corn and only requires a few minutes of preparation time.
This homemade corn pudding recipe does not call for the use of corn muffin mix and would go wonderfully with a Sunday dinner featuring ham or with a Thanksgiving meal featuring turkey.
What exactly is corn pudding, though?
Corn pudding made at home is a popular side dish that has a texture similar to that of custard and, of course, a significant amount of corn flavor.
This recipe calls for a limited number of components, primarily corn that has been frozen and creamed, and it can be put together in a matter of minutes.
This corn pudding recipe does not call for corn muffin mix or Jiffy mix; rather, it is made entirely from scratch.
- Eggs and Milk: The addition of eggs and milk to this corn pudding recipe results in a custard-like consistency. This is what distinguishes it from a cornbread casserole.
- The addition of brown sugar to corn dishes is one of our favorite ways to give them a touch of sweetness.
- Corn with Cream Sauce – Creamed corn is not something that can be left out (and is different than homemade creamed corn).
- Kernels of Corn – You are free to use either canned or frozen corn kernels in this recipe (or fresh corn on the cob if you have it).
- Cornstarch As the pudding bakes, the cornstarch contributes to the setting of the pudding.
The Process of Making Corn Pudding
While the oven is being preheated, butter a casserole dish or spray it with cooking spray.
- If you are using frozen corn kernels, let them thaw, and melt the butter in the microwave.
- In a large bowl, whisk together the eggs and milk (per the recipe below). Stir together after adding the additional ingredients to the egg mixture.
- Bake after pouring into the pan that has been oiled.
- Add some jalapenos or mild green chilies that have been coarsely sliced.
- Make a substitution of minced white onion for the chives.
- Add one cup of cheese, either pepper jack or cheddar, to the dish.
- Before placing it in the oven, sprinkle the top with a quarter cup of crumbled bacon.
- It is possible to prepare corn pudding in advance.
- If you so choose, you can substitute cream for the milk called for in this recipe.
- You can use salted or unsalted butter, and the salt amount in the recipe should be adjusted accordingly.
- It is not anticipated that this side dish, which is a pudding and has a consistency similar to that of moist custard, will have crumbs like cornbread casserole.
To Prepare Corn Pudding in Advance
Corn pudding is an excellent meal to bring to potluck dinners since it can be made in advance. To get ready for the Thanksgiving turkey dinner:
- Mix all of the ingredients in a bowl and store them in the refrigerator for up to 48 hours.
- Before placing it in the oven, give the mixture a good toss, then pour it into a baking dish that has been prepared. Follow the instructions below to bake.
- You may need to add a few more minutes of cooking time if the ingredients have been stored in the refrigerator for a long time.
The shelf life of leftovers in the refrigerator is three to four days, while those stored in the freezer can last up to two months.
|Prep Time: 10 minutes
1 hour of cooking time
1 hour and 10 minutes in total duration
Servings: 8 serves
- 4 large eggs
- ½ cup milk whole (or cream)
- 5 tablespoons unsalted butter melted and cooled
- 2 tablespoons dark brown sugar
- 5 tablespoons cornstarch
- 30 ounces creamed corn (2 x 15-ounce cans)
- 15 ounces of corn drained
- 1 tablespoon chives fresh, minced
- salt & pepper to taste
- Bring the temperature in the oven up to 400 degrees. Prepare a greased 8×11-inch dish (or a 2qt baking dish).
- Place the eggs in a large bowl and whisk them thoroughly.
- Cornstarch and chilled milk are mixed separately before being added to the egg mixture. To the melted butter and sugar, add some brown sugar.
- Mix in the creamed corn, the drained can of corn, and the chives.
- Bake for one hour, or until the mixture has set, after pouring it into a casserole dish.
- The leftovers can be kept in the refrigerator for three to four days or in the freezer for up to two months if they are stored in an airtight container.
Serving: 0.5cups | Calories: 262 | Carbohydrates: 38g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 360mg | Potassium: 347mg | Fiber: 2g | Sugar: 11g | Vitamin A: 595IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 1mg