This sweet corn pudding is creamy and delicious, made with fresh corn that brings a burst of flavor in every bite. It’s perfect as a side dish or a cozy treat!
Whenever I make this pudding, it’s gone in a flash! It has that lovely sweetness that makes it feel like dessert, but it’s still a side. Who can resist? 😄
I love how easy it is to whip up this pudding. Just mix everything together, bake, and enjoy the warm, comforting goodness. It’s great for family meals or potlucks!
Key Ingredients & Substitutions
Corn: Fresh corn is ideal, giving a sweet and vibrant taste. If fresh isn’t available, use frozen corn—just make sure to thaw it first. Canned corn can work too, but it might change the texture slightly.
Cornmeal: This adds body to the pudding. For a finer texture, use finely ground cornmeal. If gluten-free is needed, look for cornmeal that’s certified gluten-free.
Sugar: Granulated sugar sweetens the dish. You can substitute with brown sugar for a richer flavor or use honey or maple syrup, adjusting the liquid ingredients accordingly.
Milk: Whole milk makes for a creamier pudding, but skim or plant-based milk (like almond or oat) can be used too. Just keep in mind it may slightly alter the taste and texture.
Eggs: They help bind everything together. For a vegan option, use flaxseed meal mixed with water as a substitute (1 tbsp flaxseed + 2.5 tbsp water = 1 egg).
How Do I Get the Perfect Texture for My Corn Pudding?
Getting the right texture can be tricky, but it’s all about balancing the ingredients and baking time. Follow these tips for a delicious outcome:
- Don’t over-pulse the corn; you want bites of sweet corn for texture. A few short pulses in the blender do the trick.
- Mix the dry ingredients well before adding wet ones to ensure even distribution of flavors and consistency.
- Keep an eye on your baking time. The pudding should be set in the middle: firm but not dry. A toothpick should come out clean but not completely dry.
- Let it cool for a bit after baking. This helps the texture firm up and makes it easier to cut into squares when serving.
Sweet Corn Pudding
Ingredients You’ll Need:
- 1 1/2 cups fresh corn kernels (about 3 ears) or frozen corn, thawed
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup milk (whole or 2%)
- 3 large eggs, beaten
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This sweet corn pudding takes around 15 minutes to prep and about 50 to 60 minutes to bake. In total, you’re looking at roughly 1 hour and 15 minutes before you can enjoy this creamy treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that when your pudding goes in, it bakes evenly. While the oven heats up, grease a 2-quart baking dish or casserole dish to prevent sticking.
2. Prepare the Corn:
Take the fresh corn kernels and put them into a blender or food processor. Pulse them a few times. You want to break them up just enough to release some juice but keep a bit of texture. This is the key to a delicious pudding!
3. Mix the Dry Ingredients:
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, and salt. Give it a good stir to mix everything together evenly.
4. Add the Wet Ingredients:
Now, add the milk, beaten eggs, melted butter, and vanilla extract (if using) to the dry mixture. Stir everything until combined. It doesn’t need to be perfect; just make sure there are no dry pockets of flour.
5. Fold in the Corn:
Gently fold the pulsed corn kernels into your mixture. Make sure they are evenly distributed so that every bite is packed with sweet corn goodness.
6. Pour and Smooth:
Pour the mixture into your prepared baking dish. Use a spatula to smooth out the top so it bakes evenly.
7. Bake to Perfection:
Place the dish in the preheated oven and bake for about 50 to 60 minutes. Keep an eye on it! The pudding should be set in the center and have a lovely golden brown top. It’s okay if the center is slightly moist – that’s how it should be!
8. Cool and Serve:
Once out of the oven, let it cool for a few minutes before serving. This warm corn pudding is perfect as a cozy side dish or even on its own as a treat. Enjoy every creamy, sweet bite!
Enjoy this creamy and lightly sweet corn pudding as a comforting side dish or a delightful treat!
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can use canned corn, but make sure to drain it well to prevent excess moisture in the pudding. The texture might be slightly different, but it will still be delicious!
How Can I Make This Recipe Gluten-Free?
To make this corn pudding gluten-free, substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure that your cornmeal is also certified gluten-free.
Can I Make This Pudding Ahead of Time?
Absolutely! You can prepare the mixture ahead of time and refrigerate it for up to 24 hours before baking. Just make sure to bring it to room temperature before placing it in the oven.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or in the oven at a low temperature until warmed through.
