Classic Southern Corn Pudding
Corn pudding is a classic Southern side dish with a creamy, custard-like consistency made from whole kernel and creamed corn. It bakes up soft and slightly sweet, making it a natural fit for family dinners and holiday tables. The whole dish comes together in about an hour, with minimal prep required.
Equipment
- Baking dish (9x13 inches)
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Knife
Ingredients
- 4 cups corn kernels fresh or frozen, thawed
- 3 large eggs beaten
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup unsalted butter melted
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon nutmeg ground
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- In a large mixing bowl, combine the corn kernels, beaten eggs, milk, cream, sugar, and melted butter. Whisk until well incorporated.
- In a separate bowl, mix the flour, salt, pepper, and nutmeg. Gradually add this dry mixture to the wet ingredients, whisking until smooth.
- Pour the corn mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 50 minutes or until the top is golden brown and the center is set. You should smell the sweet aroma of baked corn when it's ready.
- Allow the pudding to cool slightly before serving for easy slicing.
Notes
- For a richer flavor, consider adding a sprinkle of cheese on top before baking.
- You can substitute whole milk with almond milk for a dairy-free version, though the texture will slightly vary.
Nutrition
Calories: 415kcalCarbohydrates: 38gProtein: 9gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 163mgSodium: 675mgPotassium: 287mgFiber: 2gSugar: 25gVitamin A: 1071IUVitamin C: 2mgCalcium: 98mgIron: 1mg
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