Corn pudding is a warm and comforting dish that combines sweet corn with creamy goodness. It’s soft, fluffy, and just bursting with flavor. Yum!
This dish is perfect for family gatherings or cozy dinners. I love how easy it is to throw together, and it’s always a hit—who can resist that sweet corn goodness?
Key Ingredients & Substitutions
Corn: You’ll need both whole kernel and creamed corn for this dish. If you don’t have creamed corn, you can blend regular corn with some milk or cream for a similar texture. Using fresh corn in season can also add a fresh taste!
Sour Cream: This adds a nice tang and creaminess. If you’re looking for an alternative, plain Greek yogurt works great too, and it will add some protein!
Butter: Unsalted butter is preferred, but you can substitute it with coconut oil or a plant-based margarine for a dairy-free option. Just melt it first!
Cheddar Cheese: I love adding sharp cheddar for extra flavor. If you’re dairy-free, try a coconut-based cheese or simply leave it out for a lighter version.
How Do I Get a Perfectly Set Corn Pudding?
The key to achieving that perfect, fluffy texture lies in properly mixing and baking the pudding. Here’s how to ensure your corn pudding comes out just right:
- Make sure to mix the wet ingredients well before adding the dry ones. This helps distribute the flavors and keep the texture smooth.
- When baking, keep an eye on it. Every oven is different; look for a golden top and a firm center. You can check if it’s done by inserting a toothpick—if it comes out clean, you’re good to go!
- Let it cool slightly before serving. This helps it firm up more, making it easier to slice and serve!
Delicious Corn Pudding Recipe
Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded sharp cheddar cheese (optional for extra richness)
Time Needed
This delicious corn pudding takes about 15 minutes to prep and 45-55 minutes to bake. In total, you’ll be looking at around 1 hour to 1 hour and 10 minutes for the entire process, plus a short cooling time before serving!
Step-by-Step Instructions
1. Preheat the Oven
First things first, preheat your oven to 350°F (175°C). While it’s heating, lightly grease a 2-quart baking dish or casserole dish to prevent any sticking.
2. Mix the Corn and Sour Cream
In a large mixing bowl, combine the whole kernel corn, creamed corn, and sour cream. Stir it well to make sure everything is evenly mixed. This creamy base is where the magic begins!
3. Add Butter and Sugar
Next, pour in the melted butter and granulated sugar into the corn mixture. Stir until everything is completely combined. You should have a lovely creaminess to the mixture now!
4. Combine Dry Ingredients
In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt. This will help get rid of any lumps and prepare you for the next step.
5. Mix Wet and Dry Ingredients
Gradually add the dry ingredient mix into the wet corn mixture, stirring gently. Make sure everything is incorporated without over-mixing.
6. Add the Eggs
Beat the eggs in a small bowl, and then stir them into your batter until it’s smooth. This will help bind everything together.
7. Optional Cheese Add-In
If you’re using the shredded cheddar cheese, now’s the time to fold it gently into the mixture. It adds a fantastic cheesy flavor to your pudding!
8. Pour Into the Dish
Pour the batter into the prepared baking dish. Spread it out evenly so that it bakes uniformly.
9. Bake It
Place the dish in the preheated oven and bake it for 45-55 minutes. You want the pudding to be set, and the top should be a nice golden brown.
10. Cool and Serve
Once baked, carefully remove it from the oven and let it cool slightly before serving. Enjoy this warm and comforting side dish with your favorite meal!
Can I Make Corn Pudding Without Eggs?
Yes! If you’re looking for an egg-free version, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for a few minutes until it thickens). This will help bind the ingredients together.
Can I Use Fresh Corn Instead of Canned?
Absolutely! If using fresh corn, you will need about 2-3 cups of kernels from about 4-5 ears of corn. Just cook them lightly to ensure they’re tender before mixing them into the batter.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently in the oven or microwave until heated through.
Can I Add Other Ingredients to the Corn Pudding?
Yes! Feel free to get creative. You can mix in diced jalapeños for a spicy kick, add cooked bacon or sausage for extra flavor, or even incorporate herbs like chives or thyme for freshness!