Sweet Corn Pudding Recipe

There’s something undeniably comforting about a warm, creamy pudding, especially when it’s bursting with the sweet, summery flavor of fresh corn. My family absolutely adores this Sweet Corn Pudding recipe, and it’s become a staple at our gatherings, from casual weeknight dinners to festive holiday feasts. The first time I made it, I was a bit hesitant – corn in a pudding? But the aroma that filled my kitchen as it baked, a blend of sweet corn and warm spices, was instantly enticing. And the taste? Pure bliss. The texture is luxuriously smooth, the sweetness perfectly balanced, and the corn flavor shines through beautifully. It’s a dish that evokes memories of sunny days and simple pleasures, and I’m thrilled to share this recipe with you so you can bring that same joy to your table. Whether you’re looking for a unique side dish, a comforting dessert, or simply a way to use up fresh summer corn, this Sweet Corn Pudding recipe is guaranteed to become a new favorite. Get ready to experience a taste of pure, creamy, corn-filled heaven!

Ingredients for the Perfect Sweet Corn Pudding

The beauty of this Sweet Corn Pudding recipe lies in its simplicity and the fresh, wholesome ingredients that come together to create such a delightful dish. Using high-quality ingredients will truly elevate the final product, so let’s delve into each component and why it’s crucial for achieving that perfect creamy, sweet, and corny flavor.

• Fresh Corn Kernels (6 cups, about 6-8 ears): The star of the show! Fresh corn is absolutely essential for the best flavor. While frozen corn can be used in a pinch (thaw and drain it well), the taste of fresh corn kernels, especially during peak season, is unmatched. Look for plump, bright kernels. You can use white, yellow, or even bi-color corn – each will impart a slightly different level of sweetness. Cutting the kernels off the cob can be a bit messy, but it’s worth the effort. A helpful tip is to stand the corn cob upright in a large bowl and use a sharp knife to slice downwards, letting the kernels fall neatly into the bowl. You’ll need approximately 6 cups of kernels, which usually comes from about 6-8 medium-sized ears of corn. Using fresh corn not only provides superior flavor but also adds a lovely texture to the pudding, with little bursts of sweetness in every bite. If you are using frozen, ensure it is high quality and thawed properly. Canned corn is generally not recommended as it can be too watery and lack the fresh, vibrant flavor of fresh or frozen corn.
• Whole Milk (2 cups): Whole milk is the foundation of the creamy texture in this pudding. Its richness and fat content contribute to a velvety smooth consistency and a luxurious mouthfeel. While you could potentially use 2% milk, the pudding might not be as rich and decadent. Skim milk is generally not recommended as it will lack the necessary fat to create the desired creamy texture and may result in a thinner, less flavorful pudding. If you are looking for a slightly lighter version, you could consider using half-and-half in place of some of the whole milk, but for the classic, truly indulgent experience, whole milk is the way to go. Ensure your milk is fresh for the best flavor in your pudding.
• Heavy Cream (1 cup): To further enhance the creaminess and richness, heavy cream is added to the mix. Heavy cream has a higher fat content than whole milk and adds a luxurious smoothness that is essential for a truly decadent pudding. It also helps to stabilize the pudding and gives it a beautiful, slightly thickened texture. Do not substitute with milk or half-and-half as heavy cream is critical for the right consistency. The fat in heavy cream also carries flavor effectively, ensuring that the sweetness and corn flavor are well-distributed throughout the pudding.
• Eggs (3 large): Eggs act as a binding agent and contribute to the structure and richness of the pudding. They help to thicken the mixture as it bakes, creating that characteristic pudding texture. Use large eggs for consistency. Make sure your eggs are fresh. Beating the eggs lightly before incorporating them into the wet ingredients helps to ensure they are evenly distributed and prevents any streaks of cooked egg in the final pudding. Eggs also add a subtle richness and protein to the pudding, contributing to its overall satisfying nature.
• Granulated Sugar (½ cup): Sugar provides the sweetness that balances the savory notes of the corn and other ingredients. Granulated sugar is a standard choice for baking and dissolves easily into the wet ingredients. The amount of sugar can be adjusted slightly to your preference. If you prefer a less sweet pudding, you can reduce the sugar to 1/3 cup. For a slightly richer flavor, you could experiment with using a combination of granulated sugar and light brown sugar, although this recipe is optimized for granulated sugar for a classic sweet corn pudding taste.
• Unsalted Butter (4 tablespoons, melted): Melted butter adds richness, flavor, and moisture to the pudding. Unsalted butter allows you to control the salt level in the recipe and ensures that the butter flavor is pure and complements the other ingredients without being overly salty. Melting the butter before adding it to the mixture helps it to incorporate smoothly and evenly throughout the pudding batter. The butter also contributes to a slightly tender crumb and a beautiful golden-brown crust on top of the pudding as it bakes.
• All-Purpose Flour (3 tablespoons): A small amount of all-purpose flour helps to thicken the pudding and provides a bit of structure. It acts as a binder, helping the pudding to set up properly as it bakes and prevents it from being too runny. Be sure to measure the flour accurately – too much flour can make the pudding dense and dry, while too little might result in a pudding that is too thin. If you are gluten-free, you can substitute with a gluten-free all-purpose flour blend, ensuring it is a 1:1 replacement for regular all-purpose flour.
• Salt (1 teaspoon): Salt is crucial in baking, even in sweet dishes. It enhances the sweetness and balances the flavors, preventing the pudding from tasting flat or overly sweet. Use regular table salt or fine sea salt. The salt helps to bring out the natural sweetness of the corn and the richness of the dairy and butter, creating a more complex and well-rounded flavor profile.
• Ground Nutmeg (¼ teaspoon): A touch of ground nutmeg adds a warm, subtle spice note that complements the sweetness of the corn and enhances the overall flavor of the pudding. Nutmeg has a slightly nutty and aromatic flavor that pairs beautifully with creamy and sweet dishes. A little goes a long way, so ¼ teaspoon is usually sufficient to add a hint of warmth without overpowering the other flavors. Freshly grated nutmeg is even better if you have it, but pre-ground nutmeg works perfectly well and is more convenient.
• Vanilla Extract (1 teaspoon): Vanilla extract enhances the sweetness and adds a touch of aromatic complexity to the pudding. Pure vanilla extract is preferred for the best flavor, but imitation vanilla extract can be used in a pinch. The vanilla rounds out the flavors and adds a subtle warmth and depth that complements the corn, dairy, and spices.

Step-by-Step Instructions for Making Sweet Corn Pudding

Now that we have all our ingredients ready, let’s walk through the simple yet crucial steps to create this delectable Sweet Corn Pudding. Following these instructions carefully will ensure your pudding turns out perfectly creamy, flavorful, and utterly irresistible. Don’t be intimidated – this recipe is straightforward and rewarding, even for beginner bakers.

1. Preheat Your Oven and Prepare Your Baking Dish: Start by preheating your oven to 350°F (175°C). This ensures that your oven is at the correct temperature when you place the pudding in to bake, promoting even cooking. While the oven is preheating, grease a 9×13 inch baking dish. Greasing the dish prevents the pudding from sticking and makes it easier to serve once baked. You can use butter, cooking spray, or even parchment paper to line the bottom of the dish if desired, although greasing is usually sufficient. A 9×13 inch dish is the ideal size for this recipe, allowing the pudding to bake evenly and have a good balance of creamy interior and slightly browned top.
2. Prepare the Corn Kernels: If you are using fresh corn on the cob, it’s time to cut the kernels off. Hold each ear of corn upright, resting the bottom on a cutting board or in a large bowl to catch the kernels. Using a sharp knife, carefully slice downwards along the cob, removing the kernels. Repeat this process for all the ears of corn until you have approximately 6 cups of kernels. If using frozen corn, ensure it’s fully thawed and drained before proceeding. Set the prepared corn kernels aside. Freshly cut corn will provide the best flavor and texture, but thawed frozen corn is a good alternative when fresh corn is not available.
3. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and ground nutmeg. Whisking ensures that these dry ingredients are evenly combined and that there are no lumps of flour. This step is important for distributing the thickening agents and flavorings evenly throughout the pudding batter. Setting aside the dry ingredients separately ensures they can be incorporated smoothly into the wet ingredients in the next steps.
4. Whisk Wet Ingredients: In a separate large mixing bowl, whisk together the whole milk, heavy cream, and eggs until well combined. Whisking thoroughly ensures that the eggs are fully incorporated into the dairy mixture, creating a smooth and homogenous base for the pudding. This step is crucial for achieving the desired creamy texture. Make sure the eggs are fully broken up and blended into the milk and cream mixture.
5. Incorporate Melted Butter and Vanilla: Gently whisk in the melted unsalted butter and vanilla extract into the wet ingredients mixture. Ensure the melted butter is not too hot when you add it to the mixture, as very hot butter can partially cook the eggs. Whisk until the butter and vanilla are fully incorporated and the mixture is smooth and uniform. The melted butter will add richness and flavor, while the vanilla extract will enhance the overall sweetness and aroma.
6. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients mixture to the wet ingredients mixture, whisking constantly to prevent lumps from forming. Adding the dry ingredients slowly and whisking continuously ensures that they are evenly incorporated and that the batter remains smooth and lump-free. Continue whisking until the dry ingredients are fully incorporated and you have a smooth, slightly thickened batter. Avoid overmixing at this stage, as overmixing can develop gluten and make the pudding tougher.
7. Fold in the Corn Kernels: Gently fold in the prepared corn kernels into the batter until they are evenly distributed throughout the mixture. Folding is a gentle mixing technique that helps to avoid overmixing and keeps the corn kernels intact. Use a spatula or large spoon to gently turn the corn kernels over and incorporate them into the batter, ensuring they are evenly dispersed. The corn kernels should be suspended throughout the batter, ready to bake into a delicious, corn-filled pudding.
8. Pour Batter into Prepared Baking Dish: Pour the corn pudding batter into the prepared 9×13 inch baking dish, spreading it evenly. Ensure the batter is distributed evenly in the dish for even baking. The batter should fill the dish to a reasonable level, leaving some room for expansion during baking.
9. Bake the Pudding: Bake in the preheated oven for 50-60 minutes, or until the pudding is set and lightly golden brown on top. The baking time may vary slightly depending on your oven, so it’s important to check for doneness. The pudding is done when it is set around the edges and slightly jiggly in the center, and the top is lightly golden brown. A toothpick inserted into the center should come out mostly clean, with perhaps a few moist crumbs clinging to it. Avoid overbaking, as this can make the pudding dry.
10. Let Cool Slightly Before Serving: Once baked, remove the pudding from the oven and let it cool slightly for at least 10-15 minutes before serving. This allows the pudding to set up further and makes it easier to slice and serve. While it’s delicious warm, it’s also enjoyable at room temperature. Cooling slightly also prevents it from being too hot to eat immediately.
11. Serve and Enjoy!: Slice the Sweet Corn Pudding into squares or spoon it out and serve warm. Garnish as desired and enjoy the creamy, sweet, and comforting flavors of your homemade Sweet Corn Pudding!

Nutrition Facts for Sweet Corn Pudding

Understanding the nutritional content of your Sweet Corn Pudding can be helpful, especially if you’re mindful of your dietary intake. Please remember that these are estimated values and can vary based on specific ingredient brands and portion sizes.

• Servings: Approximately 12 servings
• Calories per Serving (Estimated): 250-300 calories

Approximate Nutritional Breakdown per Serving (Estimated):

• Protein: 5-7 grams
• Fat: 15-20 grams
• Cholesterol: 80-100 mg

Important Notes:

• These values are estimates and can vary.
• The calorie count can increase if you add toppings like butter, syrup, or ice cream when serving.
• Sweet Corn Pudding provides a good source of carbohydrates and some protein and fat.
• It’s important to enjoy this dish in moderation as part of a balanced diet.

Preparation Time for Sweet Corn Pudding

The beauty of this Sweet Corn Pudding recipe is that it’s relatively quick and easy to prepare, making it perfect for both weeknight meals and special occasions. Here’s a breakdown of the estimated time involved:

• Prep Time: 20-25 minutes (This includes shucking corn, cutting kernels, measuring ingredients, and mixing the batter.)
• Cook Time: 50-60 minutes (Baking time in the oven.)
• Total Time: Approximately 1 hour 10 minutes to 1 hour 25 minutes

Tips to Speed Up Prep Time:

• Use pre-cut frozen corn: If you’re short on time, using thawed frozen corn will significantly reduce prep time.
• Mise en Place: Prepare all your ingredients (measure, chop, melt butter) before you start mixing. This makes the process smoother and faster.
• Efficient Corn Kernel Removal: Practice your corn kernel cutting technique or use a corn stripper tool to speed up kernel removal.

While the baking time is longer, the active preparation time is quite manageable, making this recipe a great option even when you’re busy. The delicious result is well worth the time investment!

How to Serve Sweet Corn Pudding

Sweet Corn Pudding is incredibly versatile and can be served in a variety of ways, making it a delightful addition to any meal or occasion. Here are some serving suggestions to inspire you:

• As a Side Dish:
  • Pair with savory main courses: Sweet Corn Pudding complements savory dishes beautifully. Serve it alongside:
    • Roasted Chicken or Turkey: The sweetness of the pudding balances the savory flavors of roasted poultry perfectly.
    • Grilled or Baked Ham: A classic pairing, especially for holiday meals.
    • Pork Chops or Tenderloin: The creamy texture and sweet corn flavor enhance the richness of pork.
    • BBQ Ribs or Pulled Pork: The sweetness provides a nice contrast to the smoky and savory BBQ flavors.
    • Vegetarian Mains: Serve it with lentil loaf, vegetarian meatloaf, or hearty bean dishes for a complete and satisfying vegetarian meal.
  • Holiday Feasts: Sweet Corn Pudding is a wonderful addition to holiday menus, especially Thanksgiving and Christmas. It offers a unique and comforting side dish that’s different from the usual mashed potatoes or stuffing.
• As a Dessert:
  • Warm and comforting dessert: Serve warm Sweet Corn Pudding as a cozy and satisfying dessert, especially during cooler months.
  • Toppings for Dessert: Enhance the dessert experience with various toppings:
    • Whipped Cream: A classic topping that adds extra creaminess and sweetness.
    • Vanilla Ice Cream: The cold ice cream contrasts beautifully with the warm pudding.
    • Caramel Sauce: Drizzle with homemade or store-bought caramel sauce for added richness.
    • Fresh Berries: Strawberries, blueberries, or raspberries provide a fresh and slightly tart contrast to the sweetness of the pudding.
    • Cinnamon or Nutmeg: A sprinkle of ground cinnamon or nutmeg enhances the warm spice notes.
• Serving Styles:
  • Warm: Serve the pudding warm straight from the oven for the most comforting experience.
  • Room Temperature: Sweet Corn Pudding is also delicious at room temperature, making it a great option for potlucks or picnics.
  • Chilled: While less traditional, some people enjoy chilled Sweet Corn Pudding as a refreshing treat, especially during summer.
• Garnishes:
  • Fresh Herbs: A sprinkle of fresh thyme or chives can add a subtle savory note and visual appeal.
  • Chopped Nuts: Toasted pecans or walnuts can add a crunchy texture and nutty flavor.
  • Brown Sugar or Cinnamon Sprinkle: A light sprinkle of brown sugar or cinnamon on top before serving can enhance the visual appeal and flavor.

No matter how you choose to serve it, Sweet Corn Pudding is sure to be a hit. Its creamy texture and sweet corn flavor make it a crowd-pleaser for all ages.

Additional Tips for Perfect Sweet Corn Pudding

To ensure your Sweet Corn Pudding turns out absolutely perfect every time, here are five additional tips to keep in mind:

1. Use the Freshest Corn Possible (or High-Quality Frozen): The quality of your corn directly impacts the flavor of your pudding. If using fresh corn, choose ears that are plump, heavy for their size, and have bright green husks. The kernels should be milky and juicy when you pierce one with your fingernail. Ideally, use corn that has been picked the same day you plan to make the pudding. If fresh corn isn’t available, opt for high-quality frozen corn. Look for brands that freeze their corn quickly after harvesting to preserve freshness. Thaw the frozen corn completely and drain off any excess water before using. Avoid canned corn if possible, as it can be too watery and lack the fresh, sweet flavor of fresh or frozen corn. The vibrant sweetness of fresh or good quality frozen corn is what truly makes this pudding shine.
2. Don’t Overmix the Batter: While it’s important to ensure all ingredients are well combined, be careful not to overmix the batter, especially after adding the flour. Overmixing can develop the gluten in the flour, resulting in a tougher, less tender pudding. Mix just until the dry ingredients are incorporated into the wet ingredients and the batter is smooth. A few small lumps are okay and will likely disappear during baking. Gentle folding when adding the corn kernels is also key to maintaining a light and tender texture. Overmixing can also incorporate too much air into the batter, which can lead to a pudding that rises too much and then collapses, or becomes rubbery.
3. Adjust Sweetness to Your Preference: The ½ cup of granulated sugar in this recipe creates a moderately sweet pudding, which is balanced by the other flavors. However, sweetness is subjective, so feel free to adjust the sugar level to your taste. If you prefer a less sweet pudding, start with 1/3 cup of sugar and taste the batter before baking (it’s safe to taste a small amount of batter without raw eggs). If you like it sweeter, you can increase the sugar slightly, but be mindful that too much sugar can overpower the corn flavor. You can also experiment with using a combination of granulated sugar and a touch of brown sugar for a slightly richer, molasses-like sweetness, although for a classic sweet corn pudding, granulated sugar is usually preferred.
4. Bake Until Just Set: Knowing when your pudding is perfectly baked is crucial for achieving the ideal texture. Overbaking will result in a dry, rubbery pudding, while underbaking will leave it too runny. The pudding is done when it is set around the edges and still slightly jiggly in the very center. The top should be lightly golden brown and the edges just starting to pull away from the sides of the baking dish. A toothpick inserted into the center should come out mostly clean, with perhaps a few moist crumbs clinging to it, but not wet batter. Start checking for doneness around 50 minutes and adjust baking time as needed based on your oven. Carryover cooking will continue to set the pudding as it cools.
5. Let it Rest Before Serving: Resist the temptation to dig into the Sweet Corn Pudding immediately after it comes out of the oven. Allowing it to rest for at least 10-15 minutes after baking is important for several reasons. First, it allows the pudding to set up further and firm up slightly, making it easier to slice and serve. Second, it cools down enough to be comfortably eaten without burning your mouth. Third, letting it rest allows the flavors to meld and deepen, enhancing the overall taste experience. During this resting time, the internal temperature of the pudding will equalize, resulting in a more consistent texture throughout.

Frequently Asked Questions (FAQ) About Sweet Corn Pudding

Got questions about Sweet Corn Pudding? You’re not alone! Here are answers to some common questions to help you make the perfect pudding every time:

Q1: Can I make Sweet Corn Pudding ahead of time?

A: Yes, absolutely! Sweet Corn Pudding is a great make-ahead dish. You can prepare the pudding batter a day in advance, cover it tightly, and store it in the refrigerator. When you’re ready to bake, simply pour the batter into the prepared baking dish and bake as directed. Alternatively, you can bake the entire pudding ahead of time and reheat it. To reheat, cover the pudding with foil and warm it in a 325°F (160°C) oven until heated through, about 20-30 minutes. You can also reheat individual portions in the microwave. Make-ahead pudding is perfect for potlucks, holiday meals, or busy weeknights when you want to get a head start on dinner preparation.

Q2: Can Sweet Corn Pudding be frozen?

A: While Sweet Corn Pudding can be frozen, the texture may change slightly upon thawing. Dairy-based puddings can sometimes become a bit grainy after freezing and thawing. However, it is still possible to freeze it successfully if you follow these tips: Let the pudding cool completely after baking. Cut it into individual portions or freeze the whole pudding in a freezer-safe dish. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight freezer container. Freeze for up to 2-3 months. To thaw, transfer the frozen pudding to the refrigerator and let it thaw overnight. Reheat gently in the oven or microwave. While the texture might not be exactly the same as freshly baked, it will still be delicious and a great way to preserve leftovers.

Q3: Can I make this recipe dairy-free or vegan?

A: Making Sweet Corn Pudding dairy-free or vegan requires some substitutions, but it’s definitely achievable! For a dairy-free version, you can substitute the whole milk and heavy cream with full-fat coconut milk or a combination of unsweetened almond milk and coconut cream for richness. Use a dairy-free butter alternative for the melted butter. For a vegan version, in addition to the dairy substitutions, you’ll need to replace the eggs. You can use a commercial egg replacer, or try using flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let it sit for 5 minutes to thicken) for each egg. The texture and flavor might be slightly different from the traditional recipe, but with the right substitutions, you can create a delicious dairy-free or vegan Sweet Corn Pudding.

Q4: Can I add other flavors or spices to Sweet Corn Pudding?

A: Absolutely! Sweet Corn Pudding is a versatile base for flavor variations. Here are some ideas for additions:

• Cheese: Add ½ cup of shredded cheddar cheese, Monterey Jack, or pepper jack cheese for a savory twist. Stir it into the batter before baking.
• Herbs: Fresh thyme, rosemary, or chives complement corn beautifully. Add 1-2 tablespoons of chopped fresh herbs to the batter.
• Spices: In addition to nutmeg, try adding a pinch of cinnamon, cloves, or even a dash of smoked paprika for a smoky flavor.
• Jalapeño: For a spicy kick, add 1-2 finely minced jalapeños (seeds removed for less heat).
• Bacon: Cooked and crumbled bacon adds a smoky, salty, and savory element. Stir in about ½ cup of crumbled bacon.
• Maple Syrup: Replace some of the granulated sugar with maple syrup for a warmer, caramel-like sweetness.

Feel free to experiment with different flavor combinations to create your own signature Sweet Corn Pudding!

Q5: My Sweet Corn Pudding is too runny. What did I do wrong?

A: There are a few reasons why your Sweet Corn Pudding might be too runny:

• Underbaking: The most common reason is that the pudding hasn’t baked long enough. Make sure to bake it until it’s set around the edges and just slightly jiggly in the center.
• Too much liquid: Ensure you measured the milk and cream accurately. Using too much liquid can prevent the pudding from setting properly.
• Not enough flour: The flour acts as a thickener. Make sure you measured the flour correctly. Too little flour can result in a runny pudding.
• Type of corn: If your corn was particularly watery (especially if using canned corn), it might release excess moisture during baking. Ensure you drain canned or thawed frozen corn well.

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