This sweet corn pudding is a warm and comforting dish that’s perfect for any meal! With its creamy texture and a hint of sweetness, it’s always a crowd-pleaser.
Honestly, who can resist that golden goodness? I love serving it at family dinners, and I’m pretty sure it vanishes faster than I can bring out the spoon! 😄
It’s so easy to make—just mix the ingredients, bake, and enjoy the warmth! Trust me, this pudding is sunshine on a plate!
Key Ingredients & Substitutions
Whole Kernel Corn: This adds texture and sweet corn flavor. If you don’t have canned corn, frozen corn can be a great substitute; just thaw it beforehand.
Cream-Style Corn: This gives the pudding its creamy consistency. You can replace it with pureed corn for a similar effect if you’re looking for a homemade option.
Unsalted Butter: It enhances flavor without extra salt. If you’re trying to reduce fat, coconut oil can be a suitable alternative that still keeps it moist.
Yellow Cornmeal: It provides that classic cornbread flavor. If you need a gluten-free version, use fine cornmeal without gluten.
Granulated Sugar: Sweetens the pudding. For a more natural sweetness, you could swap in honey or maple syrup; just reduce the liquid slightly!
How Do I Ensure My Corn Pudding is Creamy and Not Dry?
The secret to a deliciously creamy corn pudding lies in a few key steps. First, be sure to mix your ingredients just until combined—overmixing can lead to a denser pudding.
- Use Fresh Ingredients: Fresh eggs and milk will help keep the pudding moist. Ensure they are at room temperature.
- Don’t Overbake: Keep an eye on it close to the end of baking time. A toothpick should come out clean, but don’t let it bake too long to avoid dryness.
- Let it Rest: After baking, let it sit for a few minutes. This helps improve the texture as it firms up slightly while cooling.
By following these techniques, you’ll have a perfect sweet corn pudding that everyone will love!
How to Make Sweet Corn Pudding
Ingredients You’ll Need:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 cup milk
- 3 large eggs, beaten
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Optional: 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious sweet corn pudding will take about 15 minutes to prepare and approximately 45 to 50 minutes to bake. So, in under an hour, you can enjoy a warm, comforting dish that’s perfect for the family or any gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Turn your oven on to 350°F (175°C) so it’s nice and hot. Grease a 2-quart baking dish or casserole dish, so your pudding won’t stick.
2. Mix the Corns:
In a large mixing bowl, toss in the whole kernel corn and cream-style corn. Give it a good mix to combine these delicious corn types!
3. Add Butter and Sugar:
Pour in the melted butter and sprinkle in the sugar. Stir everything well to combine—all the creaminess of the butter and sweetness of sugar will make a delightful mix!
4. Incorporate Dry Ingredients:
Add the yellow cornmeal, flour, baking powder, and salt to the corn mixture. Stir until everything is evenly mixed. You want a nice, smooth blend for your pudding.
5. Combine Wet Ingredients:
Next, pour in the milk and add the beaten eggs. Mix until the batter is smooth. If you’re using vanilla extract, stir that in now for an added touch of flavor.
6. Pour and Smooth:
Pour the batter into your greased baking dish. Use a spatula to smooth out the top so it bakes evenly.
7. Bake the Pudding:
Pop the dish into your preheated oven. Bake for about 45 to 50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The smell will be amazing!
8. Cool and Serve:
Once it’s done baking, take it out of the oven and let it cool slightly. This will help it set and make it easier to serve. You’ll see the creamy texture and whole corn kernels shining through.
9. Enjoy:
Serve your warm sweet corn pudding as a delightful side dish or sweet dessert. Everyone will love this comforting, sweet treat!
Enjoy your sweet corn pudding, a dish that’s sure to be a hit at any table!
Can I Use Frozen Corn Instead of Canned?
Yes! You can absolutely use frozen corn. Just make sure to thaw it first. You can do this by leaving it in the fridge overnight or running it under warm water in a sealed bag.
Can I Make This Recipe Gluten-Free?
Definitely! Just substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure to check that your cornmeal is also labeled gluten-free to avoid any issues.
How Do I Store Leftovers?
Store any leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or in the oven until heated through.
Can I Add Other Ingredients?
Absolutely! Feel free to mix in ingredients like shredded cheese for a savory twist or jalapeños for a bit of heat. You can also add herbs like parsley or chives for added flavor!
