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.