Imagine the comforting aroma of sweet corn filling your kitchen, its golden hue promising warmth and satisfaction with every bite.
Corn pudding is a delightful dish that’s as easy to make as it’s to enjoy, ideal for cozy family gatherings or as a comforting side.
Watch as simple ingredients transform into a creamy, golden masterpiece, inviting everyone to savor its comforting embrace.
Ready to bring this dish to life?
Kitchen Tools Required
- 1 Mixing bowl
- 1 Whisk
- 1 Baking dish (9×13 inch)
- 1 Oven
Ingredients
- 1 cup Milk
- 1/4 cup Butter, melted
- 1/2 cup Sugar
- 2 tablespoons All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 2 Large eggs, beaten
- 1 can (15 ounces) Whole kernel corn, drained
- 1 can (15 ounces) Cream-style corn
Cook & Prep Time
To efficiently manage your time while preparing and cooking corn pudding, you can follow this timeline:
- Reading Time (5 minutes):
- Start by reading through the entire recipe and instructions to guarantee you understand each step and have all necessary ingredients and equipment ready.
- Prep Time (15 minutes):
- Preheat the oven to 350°F (175°C).
- Gather all ingredients and equipment.
- In a mixing bowl, combine milk, melted butter, and sugar.
- Add flour, baking powder, and salt to the mixture and whisk until smooth.
- Stir in the beaten eggs until fully incorporated.
- Fold in the whole kernel corn and cream-style corn.
- Grease the baking dish.
- Cook Time (45 minutes):
- Pour the mixture into the greased 9×13 inch baking dish.
- Place the dish in the preheated oven.
- Set a timer for 45 minutes and let it bake until the top is golden brown and set.
- Resting Time (10 minutes):
- Once the pudding is done baking, remove it from the oven and let it rest for 10 minutes before serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine milk, melted butter, and sugar.
Add flour, baking powder, and salt to the mixture and whisk until smooth.
Stir in the beaten eggs until fully incorporated.
Fold in the whole kernel corn and cream-style corn.
Pour the mixture into a greased 9×13 inch baking dish.
Bake in the preheated oven for 45 minutes, or until the top is golden brown and set.
Let the corn pudding rest for 10 minutes before serving.
Serving Tips
- Roast Chicken: A classic pairing, roast chicken complements the sweetness of corn pudding with its savory flavors.
- Grilled Vegetables: These add a fresh and vibrant contrast to the creamy texture of the pudding.
- Barbecue Ribs: The smoky, tangy flavors of barbecue ribs balance the mild sweetness of corn pudding perfectly.
- Garden Salad: A crisp, invigorating salad can provide a light counterpoint to the rich, creamy dish.
- Coleslaw: This tangy and crunchy side brings a delightful texture contrast to the creamy corn pudding.
Storage
To store corn pudding, let it cool completely.
Cover tightly with plastic wrap or transfer to an airtight container.
Refrigerate for up to 3 days.
Reheat before serving.
Freezing
To freeze corn pudding, let it cool completely.
Then wrap it tightly in plastic wrap and aluminum foil.
Store in an airtight container for up to three months.
Thaw overnight in the refrigerator.
Reheating
To reheat corn pudding, cover with foil and warm in a 350°F oven for 15-20 minutes.
Alternatively, microwave individual servings until heated through.
Ensure not to overcook.
Final Thoughts
Corn pudding is a delightful and comforting side dish that’s easy to prepare and perfect for various occasions.
Its creamy texture and sweet flavor make it a favorite among many.
Whether you’re hosting a holiday gathering or simply looking for a cozy dish to accompany your meal, this corn pudding recipe is sure to please.
Remember to let it rest before serving to enhance its flavor and texture.
Feel free to experiment with additional ingredients to suit your taste preferences.
Frequently Asked Questions
Can I Use Fresh Corn Instead of Canned Corn?
Absolutely, you can use fresh corn instead of canned. Use 1.5 cups of fresh corn kernels. Make certain they’re cooked and drained thoroughly. This substitution might change texture slightly but will add a delightful, fresh flavor.
Is It Possible to Make This Recipe Dairy-Free?
Yes, you can make it dairy-free. Replace the milk with almond or coconut milk and use melted coconut oil instead of butter. Make certain all substitutions are in equal measurements to maintain the recipe’s consistency and flavor.
How Can I Make the Corn Pudding Gluten-Free?
Substitute the all-purpose flour with an equal amount of gluten-free flour blend. Verify it’s a 1:1 replacement for baking. Confirm all other ingredients, especially the baking powder, are certified gluten-free to maintain the dish’s integrity.
What Variations Can I Try With This Recipe?
Try incorporating 1/2 cup of shredded cheddar or pepper jack cheese for a cheesy twist. Add 1/4 cup chopped green onions for freshness. For a sweet variation, mix in 1/4 cup maple syrup or honey.
Can I Prepare the Mixture in Advance and Bake Later?
Yes, you can prepare the mixture in advance. Just cover it tightly and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for 15 minutes to guarantee even cooking.
Corn Pudding Recipe
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Baking dish 9×13 inch
- 1 Oven
Ingredients
- 1 cup milk
- 1/4 cup butter melted
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs beaten
- 1 can whole kernel corn 15 ounces, drained
- 1 can cream-style corn 15 ounces
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine milk, melted butter, and sugar.
- Add flour, baking powder, and salt to the mixture and whisk until smooth.
- Stir in the beaten eggs until fully incorporated.
- Fold in the whole kernel corn and cream-style corn.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and set.
- Let the corn pudding rest for 10 minutes before serving.
Notes
