If you could smell what’s wafting through my kitchen right now, what would you smell? Is it the aroma of warm, sweet corn, a hint of vanilla, and all wrapped up in my heart? Grandma Elsie’s famous corn Pudding Recipe. I remember the moment this dish appeared on the table as a kid, the minute everything changed. Is it right to feel right in the world? Is this a recipe that has been passed down through generations? Forget the store bought stuff; instead, buy the This is the real deal, the kind of comfort food that hugs you from the inside out. Is this creamy, dreamy, and ridiculously easy to make?
What is Corn Pudding?
Think of **corn pudding** as the cousin of sweet cornbread, but with a much silkier, more durable texture. What is pudding like? What’s a baked custard? We’re using sweet corn instead of eggs. What are some of the best ingredients for a dish? The name itself comes from the texture – it’s creamy and soft, just like a pudding. My grandma always said it was her way of capturing the taste of summer sunshine in a single dish. What are some great side dishes for Thanksgiving? What is a midnight snack? I’ve made it countless times, and the smiles it brings never get old.
Why you’ll love this recipe?
Listen, I know we’re all busy these days, but trust me when I say you *need* this **corn Pudding Recipe** in your life. First off, the flavor is out of this world. It’s sweet, but not cloyingly so, with a gentle corn flavor that shines through. Every bite is a symphony of textures – the creamy custard, the tender corn kernels. It’s seriously a dream. Then there’s the simplicity. Honestly, it takes about 10 minutes to prep, and then the oven does the rest. It’s one of those recipes you can whip up without a second thought, even on those crazy weeknights when you’re juggling a million things. And the cost? This is a budget-friendly dish all the way. Corn is inexpensive, and you probably have most of the other ingredients in your pantry already. What I love most about this is its versatility. You can serve it as a side dish, a dessert, or even a breakfast treat. Plus, it’s a crowd-pleaser. I’ve brought this to potlucks, family gatherings, and casual dinners, and it’s always the first to disappear. This is one of those recipes that brings people together.
Quick Overview
The beauty of this **corn pudding recipe** lies in its simplicity. We’ll start by mixing the wet and dry ingredients separately, then combining them gently. Next, we’ll fold in the sweet corn kernels, pour it into a baking dish, and bake until the edges are set, and the center is still a little jiggly. This method is special because it yields a creamy, luscious texture without being overly complicated. It’s all about the gentle handling of the ingredients, which is what gives you that perfect pudding-like consistency. Seriously, you can do this!
Ingredients
For the Main Batter: What is it?
- What are the best fresh eggs?
- 1/2 cup granulated sugar: I’ve tried different sugars, but classic granulated works best for this recipe.
- 1/4 cup all-purpose flour: This helps thicken the pudding and give it that creamy texture.
- 1 teaspoon baking powder: Just a touch to give it that little lift.
- 1/2 teaspoon salt: Enhances all the other flavors.
- 2 cups milk: I usually use whole milk, but 2% works fine too. I’ve even tested this with almond milk, and it actually made it even creamier!
- 2 tablespoons unsalted butter, melted: Adds richness and flavor.
- 1 teaspoon vanilla extract: The secret ingredient!
For the Filling:
- If using frozen corn kernels, make sure to thaw it first! Freshly cut corn is always the best, but frozen works in a pinch.
- How do I make Creamed Corn?
For the Glaze:
- 1/2 cup powdered sugar: Sift it to avoid any lumps!
- 1-2 tablespoons milk: Use more or less to get your desired consistency.
- 1/2 teaspoon vanilla extract: For extra flavor, of course!
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Grab a 9×13 inch baking dish and grease it generously with butter or cooking spray. This is important, trust me! I learned the hard way that if you skip this step, the pudding will stick and you’ll have a mess. Now, let that oven preheat while you gather your ingredients. You want everything at the ready!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisk vigorously to make sure all the clumps are gone – you don’t want any surprises later! This step ensures everything is evenly distributed and prevents any pockets of baking powder that could affect the rise. Don’t worry if it seems like a lot of flour – it’s all part of the magic!
Step 3: Mix Wet Ingredients
In a separate bowl (or large measuring cup), whisk together the eggs, melted butter, milk, and vanilla extract. Whisk until everything is well combined and smooth. It’s okay if there are a few bubbles; we just want everything incorporated. If you see any pieces of the egg whites that haven’t fully mixed, give it another little whisk. Getting the wet ingredients properly combined will help you get the perfect custard-like texture, you’ll see!
Step 4: Combine
Now, gently pour the wet ingredients into the dry ingredients. Use a whisk or a rubber spatula to gently fold them together until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, which can lead to a tougher texture. You want everything to be just combined, not perfectly smooth. A few lumps are perfectly fine – it’s what makes it homemade! Then, gently fold in the creamed corn and corn kernels.
Step 5: Prepare Filling
This step is already done! We folded in the corn kernels and creamed corn in the step above. You can experiment with different kinds of corn here, such as sweet corn or white corn. Make sure the mixture looks creamy, if it seems dry, add a touch more milk to it.
Step 6: Layer & Swirl
Pour the mixture into the prepared baking dish. If you’re feeling fancy, you can take a toothpick and gently swirl the mixture. Don’t go too crazy with the swirling; we want a subtle marbled effect. It adds a little visual interest, and my grandma always said it looked like the sun hitting the corn field.
Step 7: Bake
Bake for 45-55 minutes, or until the edges are set, and the center is still slightly jiggly. The baking time can vary depending on your oven, so keep an eye on it. I always check for doneness by gently shaking the pan; it should have a slight wobble. A toothpick inserted into the center should come out clean, or with a few moist crumbs attached. If you see the top getting too brown, loosely tent it with foil. This is where patience comes in – let it bake until it is just right!
Step 8: Cool & Glaze
Let the **corn pudding** cool in the baking dish for at least 20-30 minutes before glazing. This allows it to set up properly. While it’s cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency. Once the pudding is cooled, drizzle the glaze over the top. I usually do this right before serving so the glaze doesn’t get absorbed too quickly.
Step 9: Slice & Serve
Slice the **corn pudding** into squares and serve warm. It’s delicious on its own, but you can also add a dollop of whipped cream or a sprinkle of fresh corn kernels. The best part? It’s also fantastic cold! I usually cut into squares and put them in the fridge to enjoy as a dessert during the week. This is a recipe that’s just as good the next day, I promise!
What to Serve It With
The beauty of this **corn pudding recipe** is that it’s incredibly versatile. For breakfast, a slice alongside some crispy bacon and a cup of strong coffee is the perfect start to the day. For brunch, you can serve it with fresh fruit, yogurt, and maybe some sausage for a complete meal. If you’re having a fancy dinner party, a small square of the pudding can be plated with a dollop of crème fraîche and a sprinkle of chives. As dessert, a simple slice of **corn pudding** with a scoop of vanilla Ice Cream is pure heaven. And for a cozy snack, I sometimes pair it with a cup of hot cocoa – pure comfort. My kids absolutely love it served alongside fried chicken. It’s the perfect sweet and savory combination, and is always a winner in our house. Honestly, the possibilities are endless, just use your imagination!
How do I make corn pudding?
Over the years, I’ve learned a few tricks to make this **corn pudding recipe** absolutely perfect every single time. First, make sure to use fresh, good-quality ingredients. It really does make a difference! For the corn, I often use fresh corn in the summer, but frozen works beautifully too. Just make sure to thaw it completely and drain any excess liquid. Then, when mixing, remember not to overmix the batter. Overmixing can lead to a tough texture. You want the batter to be just combined, with a few lumps here and there. It’s perfectly okay! When it comes to swirling, don’t overdo it. You want a subtle marbling effect, not a perfectly smooth surface. For me, the key is to let it cool completely. Trust me, it tastes even better when it’s had a chance to set and the flavors have melded together. Don’t be afraid to experiment with different ingredients. I once added a pinch of cayenne pepper to the batter for a little kick, and it was amazing! Feel free to adjust the sweetness to your liking – some people like it sweeter, while others prefer it less sweet. I always recommend tasting the batter before baking and adjusting the sugar accordingly. As for the baking, be patient! Every oven is different. Keep an eye on it and adjust the baking time as needed. And finally, don’t skip the glaze. It’s the perfect finishing touch. You can also add a touch of cinnamon or nutmeg to the glaze for a different flavor profile.
What are some Storing and Reheating Tips?
This **corn pudding recipe** is even better the next day, which makes it a perfect make-ahead dish. If you have leftovers, you can store it at room temperature for up to 2 hours. After that, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. Make sure to cover the dish tightly. If you’re making it ahead of time, you can also freeze it. Wrap the baked, cooled pudding tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. To thaw, place it in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until heated through, or in the microwave in 30-second intervals. I usually add the glaze right before serving, but it is delicious in the days after.
What are the most frequently asked questions on
Final Thoughts
So there you have it – my Grandma Elsie’s cherished **corn pudding recipe**. It’s more than just a dish; it’s a taste of home, a hug in a pan, and a reminder of all those precious memories we make around the table. I truly hope you love it as much as my family does. This recipe is perfect for all sorts of gatherings or as a comfort dish for any night. If you give this a try, please let me know in the comments how yours turned out. Did you add your own twist? Did the kids love it? I can’t wait to hear all about it! Happy baking, friends!
Corn Pudding Recipe
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 0.75 cup sugar
- 0.5 cup all-purpose flour
- teaspoon salt
- 0.25 teaspoon black pepper
- 4 large eggs
- 2 cups milk
- 0.25 cup unsalted butter, melted
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the corn, sugar, flour, salt, and pepper.
- In a separate bowl, whisk together the eggs, milk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the mixture into the prepared baking dish.
- Bake for 45-55 minutes, or until the pudding is set and the edges are golden brown.
- Let cool slightly before serving.
