Corn Pudding Recipe
This Corn Pudding Recipe is an easy, creamy, cheesy, savory side dish perfect for Thanksgiving or Christmas gatherings. It combines a baked custard-like texture with a touch of southern comfort food charm.
Ingredients
- 3 cups fresh or frozen corn kernels thawed if frozen
- 1 can 14 oz creamed corn for sweetness and moisture
- 2 large eggs eggs at room temperature
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar reduce to 2 tbsp for less sweetness
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- Pinch smoked paprika optional, for a southern twist
- 1/2 cup sharp cheddar cheese shredded, optional
- 1/4 cup green chilies finely chopped, optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or 2-quart casserole with butter or nonstick spray.
- In a large bowl, whisk together eggs, milk, sour cream, melted butter, sugar, salt, and pepper until smooth.
- Stir in both the corn kernels and creamed corn gently. Add cheese and chilies if using.
- Pour the mixture into the prepared dish, smoothing the top.
- Bake for 45–50 minutes until bubbly on the edges and the center jiggles slightly. Broil for a crispy crust if desired.
- Let it sit for 10 minutes to set fully. Patience pays off.
Notes
Balance moisture for a sumptuous custard; don’t skip draining frozen corn or overdry fresh corn. Letting batter sit for 20 minutes before baking deepens flavors. Swap in half-and-half for extra smoothness or plain Greek yogurt for a leaner option.
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