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If you're looking to boost any dinner, this Sweet Corn Pudding is just the fix. Creamy canned corn and sweet fresh corn team up for a buttery, melt-in-your-mouth side that feels right at home for holidays or family get-togethers. Simple to whip up, and don't be surprised if folks come back for more.
Irresistible Sweet Corn Pudding You’ll Crave
This treat blends salty, sweet, and herby bites that just work. It's smooth and custardy, and fresh thyme pops a pleasant bit of flavor in the mix. No need to babysit it on the stove—just whisk, bake, and dig in. You can boost the sweetness or toss in cheese if you want to shake things up. Your call!
Stuff You’ll Need
- Butter: Go for unsalted for best results.
- Cream-Style Corn: The canned kind gives that super smooth vibe.
- Corn: You can use canned or fresh kernels—either works.
- Heavy Cream: Makes everything super rich.
- Eggs: Let them warm up on the counter before using.
- Nutmeg: Adds a gentle, cozy note.
- Pepper: Just toss in a bit.
- Onion Powder: Bumps up the taste.
- Dried Mustard: Lends a small punch of flavor.
- Salt: Just a sprinkle to balance everything.
- Thyme: Fresh is best, but dried will work.
- Baking Powder: Helps your pudding get fluffy.
- Cornstarch: Makes it all thick and creamy.
- Sugar: Use anywhere from 1/3 to 1/2 cup, tweak it for sweetness.
How To Put It Together
- Let it cool:
- Once baked, let the dish rest five minutes before scooping it up.
- Bake:
- Slide it into the oven and bake for 45–60 minutes. The middle should wobble a little—it’ll firm as it cools.
- Pour into dish:
- Grab your greased dish and fill it with your corn mix.
- Add corn:
- Both fresh/canned corn and cream-style corn go in next. Stir well so everything’s mixed up.
- Add the butter:
- Melt butter (don’t let it get too hot!) and stir it into your bowl.
- Combine wet and dry:
- Pour the dry mix into the egg-cream bowl, blending until it all comes together.
- Mix wet:
- Whisk the eggs and cream in a separate bowl till smooth and creamy.
- Mix dry:
- Combine nutmeg, pepper, onion powder, mustard, salt, thyme, baking powder, cornstarch, and sugar—stir together to blend.
- Start oven:
- Kick on your oven to 400°F and get your baking dish greased and ready.
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Simple Corn Pudding Info
Corn pudding is all about cozy comfort. Just add eggs and cream to sweet corn, plus a little sugar, and you’ve got a cross between a soft custard and a light cake. Unlike corn casserole, there’s no cornmeal here—so it’s extra smooth. Folks in the South have been making it forever, and it’s clear why it sticks around.
Why You’ll Love This Dish
You’re in for comfort with every bite. The outside gets crisp and golden while the center stays rich and creamy. Chunks of corn add sweet bursts and heavy cream turns it velvet smooth. And honestly? All you do is throw it together, bake, and wait for the goodness.
Have Fun With Add-Ins
This pudding's wide open for changes. Craving a kick? Toss in some jalapeños and shredded cheese. More of a sweet tooth? Go extra sugar, keep the add-ins out. Play around with thyme or nutmeg or try any herb you like. Make it your way each time!
How To Nail It Every Time
You want the top nice and golden when you pull it from the oven. The middle should jiggle but not be loose—that’s the secret for a creamy scoop. Stick a thermometer in and look for 175–180°F to know it’s done. While fresh corn shines, canned still works great.
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Keeping It Fresh
Got extras? Pop them in the fridge and they’ll hold up for four days. To reheat, cover with foil and warm in the oven at 325°F for 20–30 minutes. Heating a single slice? The microwave does the trick. If you want to prep ahead, mix everything early and bake later. Freezing works too for down the road!
Frequently Asked Questions
- → Can I prep this in advance?
Mix the batter up to two days ahead. Store it in the fridge till it's baking time.
- → How do I store extras?
Put leftovers in the fridge. They’ll stay good up to 4 days. Reheat covered at 325°.
- → Can I swap fresh for canned corn?
Totally! Use either canned or fresh. Just drain canned corn well first.
- → Why is it not setting?
Make sure it reaches 175-180° inside. That guarantees it firms up properly.
- → Is this gluten-free?
Yep! Cornstarch makes it thick, so no wheat here. Safe for gluten-sensitive folks.
Conclusion
Enjoyed this? Try creamy corn soup with herbs.
Crispy, fluffy corn pancakes make a tasty snack.
For mornings, cornmeal pancakes are a hit. They’re all sweet and satisfying, just like fresh corn.