This sweet corn pudding is like a warm hug on your plate! Made with fresh corn, milk, and a dash of sugar, it’s creamy and oh-so-delicious.
I love serving this comforting dish at family gatherings. It’s a crowd-pleaser, and honestly, who can resist that warm, sweet goodness? 🤗
Getting it ready is super easy—mix everything together and bake! Perfect for a side dish or even a dessert. Yum!
Key Ingredients & Substitutions
Corn: Fresh corn offers the best flavor and texture. If it’s not in season, canned or frozen corn works great. Just drain well if canned. I’ve used frozen corn, and it’s almost as good as fresh!
Sugar: The recipe calls for granulated sugar, but brown sugar can add a deeper flavor. I’ve even used honey as a natural sweetener—just reduce the milk slightly.
Milk: Whole milk is ideal for creaminess, but any milk works. For a dairy-free option, almond milk or oat milk can also do the trick. I love experimenting here!
Butter: Unsalted butter is standard, but melted coconut oil or even olive oil can give it a unique flavor if you want to switch things up.
Flour: All-purpose flour is common, but you can try gluten-free flour or almond flour for different textures. I find that almond flour adds a nice nutty taste!
Why Is Proper Mixing Important for Corn Pudding?
The mixing technique can really affect the texture of your sweet corn pudding. To keep it light and fluffy, combine ingredients gently. Here’s how:
- Mix corn and sugar first to coat the kernels.
- Whisk wet ingredients until smooth before adding to corn.
- When combining dry and wet ingredients, fold gently just until you see no dry flour—overmixing will lead to a dense pudding.
This approach helps incorporate air into the batter, giving you that lovely custard-like texture you’re after. Patience is key!
How to Make Sweet Corn Pudding
Ingredients You’ll Need:
- 4 cups fresh corn kernels (about 4-5 ears) or canned/frozen corn, drained
- 1 cup granulated sugar
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground black pepper (optional, for a hint of warmth)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation. You’ll need approximately 50-60 minutes to bake in a larger dish and about 30-40 minutes if you’re using ramekins. In total, plan for about 1 to 1.5 hours to get it made and on your table!
Step-by-Step Instructions:
1. Prepping the Oven:
First things first! Preheat your oven to 350°F (175°C). While it heats up, grease a medium baking dish or a few individual ramekins so the pudding doesn’t stick.
2. Mixing the Corn and Sugar:
In a large mixing bowl, toss your corn kernels and granulated sugar together well. This will coat the corn in sugar, boosting that sweet flavor we love!
3. Combining Wet Ingredients:
In another bowl, whisk together the milk, melted butter, and eggs until they blend smoothly. Don’t forget to add the vanilla extract to give it that lovely aroma and flavor!
4. Combining Wet and Dry Mixtures:
Now, gently stir the wet ingredients into the corn and sugar mixture. Be sure everything is evenly distributed!
5. Preparing the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, salt, and optional ground black pepper. This will help your pudding rise beautifully.
6. Folding the Mixtures Together:
Carefully fold the dry mixture into the wet ingredients until just combined. It’s okay if there are a few lumps; don’t overmix or your pudding may turn out dense!
7. Pouring the Batter:
Pour the batter into your prepared baking dish or evenly into the ramekins if you’re making individual servings.
8. Baking Time:
Put the dish in your preheated oven! Bake for about 50-60 minutes if using a large dish, or 30-40 minutes for ramekins. You’ll know it’s ready when the top is golden brown and a toothpick poked in the center comes out clean!
9. Cooling and Serving:
Once baked, remove the pudding from the oven and let it cool slightly. Serve it warm and enjoy it either as a delicious side dish or a comforting dessert!
Your sweet corn pudding is now ready to be enjoyed! With its creamy texture and delightful sweetness, it’s bound to be a favorite! 🍽️
Can I Use Canned or Frozen Corn Instead of Fresh?
Absolutely! Both canned and frozen corn work well. If using canned corn, just be sure to drain it thoroughly. Frozen corn should be thawed and drained as well for the best texture.
How Do I Store Leftover Corn Pudding?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or oven until heated through. You might add a splash of milk to bring back some creaminess!
Can I Make This Recipe Gluten-Free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend you use has xanthan gum if your recipe doesn’t require it separately, as it helps bind the pudding together!
What Dishes Pair Well With Corn Pudding?
This sweet corn pudding is a versatile dish! It pairs beautifully with grilled meats, roasted vegetables, or even a fresh salad. It’s fantastic as a side for holiday meals or barbecues!