Dreamy Corn Pudding
Dreamy Corn Pudding is a creamy, sweet comfort dish combining tender corn kernels with a rich custard base. This luscious blend features a smooth texture with subtle sweetness and a buttery undertone, perfect served warm or chilled. Ideal as a side dish or a comforting dessert, it’s easy to prepare using simple pantry staples and promises to be a family favorite with its mild sweetness and classic charm.
- Author: Maria
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if using cornmeal instead of flour)
Main Ingredients
- 2 cups corn kernels (fresh, canned and drained, or thawed frozen)
- 1 cup milk or cream
- 3 large eggs
- 1/3 cup sugar
- 2 tablespoons butter
- 1/4 cup all-purpose flour or cornmeal
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Prepare the Corn: Drain canned corn or thaw frozen kernels. Lightly sauté the corn in butter over medium heat until fragrant and slightly caramelized to enhance sweetness and aroma.
- Mix the Custard Base: In a mixing bowl, whisk together eggs, milk or cream, sugar, vanilla extract, and salt until the mixture is smooth and creamy.
- Combine Ingredients: Gently fold the sautéed corn into the custard base. Gradually stir in the flour or cornmeal until the mixture thickens to the right consistency.
- Bake the Pudding: Pour the batter into a buttered baking dish. Bake at 350°F (175°C) for 45-50 minutes, or until the pudding is golden on top, set, and has a slight jiggle in the center.
- Cool and Serve: Let the pudding cool for 10-15 minutes to firm up slightly, making it easier to scoop and enhancing flavor before serving.
Notes
- Use fresh corn kernels for the best sweetness and texture.
- Do not overbake to avoid drying out; watch closely near the end of baking.
- Butter both the baking dish and the top of the pudding for easy serving and a golden crust.
- Whisk eggs thoroughly to create a smooth custard and prevent clumps.
- Allow the pudding to rest briefly after baking for fullest flavor and best texture.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: corn pudding, creamy corn custard, comfort food, side dish, dessert, gluten free corn pudding