Creamy Corn Pudding Recipe

Show off your culinary skills and the natural deliciously sweet taste of corn with this easy corn pudding recipe.

This dish is a soft and light creamy corn casserole that’ll bring something extra special to your meal times.

The cream style corn and whole milk used also makes this recipe more creamy and flavorful than other corn dishes you may have tried.

This was where a mush was formed by cooking cornmeal and water together. Today, lots of Southerners eat what are now the descendants of corn pone in dishes and meals such as cornbread, corn fritters, hush puppies, and spoon bread.

English settlers then put their own spin on this original, basic recipe of corn pudding. They added the dairy products which then turned the recipe into a more custard-based dish.

For centuries, varieties of corn pudding have been made. Due to the versatility and durability of the corn crop, it was a staple of both the Native Americans and then the settlers’ diets.

Pair your filling creamy corn pudding with a side dish such as pork cutlets, salad, or crunchy bread, or serve it as a delicious dessert. It’s quick and easy to make and will go down a treat at your next Thanksgiving or holiday party, or at just about any meal time.

All About The Creamy Corn Pudding Ingredients

Corn

To make this pudding dish even creamier, use creamed corn from a can. This type of corn will also add a greater depth of flavor to your pudding.

If it’s in season, source some fresh, whole kernel corn. This will have a really sweet taste and a great tender texture so the dish you create will be something special!

Get the cob and cut the kernels from it. Do this over a mixing bowl and slice from the top of the corn’s ear to the bottom.

You shouldn’t get too close to the cob’s core. Instead, cut about half of the corn kernels off and then use the back of your knife to scrape the rest into the bowl.

If it’s out of season and you haven’t any fresh frozen corn, always opt for the canned creamy corn variety, or you could also try frozen corn from your local store. These will have been harvested in peak corn season so they should have a good taste and texture.

Milk

Milk is produced in the mammary glands of female mammals and this white liquid is full of nutrients. It’s used in baking to help keep your batter or dough moist, and it also adds a light color, creamy flavor, and protein to your cakes and cookies.

Your corn pudding should have a rich, custard-like texture – if you’ve made it correctly! So for this corn pudding recipe, I’d recommend using either whole or 1% percent fat milk.

This is because these milk types will give you that lovely creamy texture and taste. If you were to use skim milk, the pudding could be lacking in its rich flavors.

Milk with higher fat levels will give your bakes a more decadent taste. Whole fat milk will even make the pudding melt in your mouth.

For an even more decadent taste and finish, try using heavy cream or whipped cream.

Sugar

Corn pudding gets a lot of its sweetness from the added sugar. But this ingredient also has other important roles when used in baking.

Your goods will be kept moist and soft with the addition of sugar, as it bonds with any liquid and locks in moisture. Sugar also helps to keep the texture of dishes tender and depending on what type you use, it can add different colors and flavors.

Salt

This is used as a balance to the sweeter elements of the dish, so you’re not overpowered by the sweet taste.

Nutmeg

Nutmeg works really well in puddings and desserts as it is a light, sweet spice. In Asia, Europe, and the Middle East, it is quite commonly used as a seasoning.

It gives your savory corn pudding a little bit of heat along with a sweet flavor.

Vanilla

You’ll find vanilla used in lots of American desserts. It gives another type of sweetness and makes your dishes smell amazing!

Vanilla extract is produced by using an alcohol solution. The vanilla beans are macerated in this to extract their natural flavors.

Another type of vanilla flavoring is artificial or imitation vanilla extract. This is made with the compound found in vanilla beans, which is called vanillin.

Some stores will also sell alcohol-free vanilla extract if you want to avoid products that contain alcohol. Most types of flavorings are brown due to the color of the seeds found in vanilla beans.

I’ve chosen to use vanilla extract in this recipe as I find that it’s readily available in stores. However, feel free to use whichever you can find or have a stock of.

Eggs

This ingredient acts as a binder. Eggs help to hold the other ingredients together when they’re mixed, which provides your dish with a sturdy structure.

Butter

The fat content of butter adds a deeper flavor and moisture to your corn pudding.

Margarine is a suitable substitute. But, it has a higher moisture content than butter, so if you opt to use it, add an extra tablespoon of flour to make sure the texture doesn’t get too soft.

Flour

Flour gives the creamed corn pudding a firm, pastry-like texture and structure. You can use all-purpose flavor here, which is widely available, and your dish will have the desired soft and fluffy finish.

Easy Tips for Making The Best Creamy Corn Pudding

• Add the dry ingredients to your mixing bowl gradually. This gives them time to all get mixed together thoroughly which will give your batter a smooth texture.


• Don’t overbake your corn pudding! The texture should be soft, almost souffle-like – you don’t want to end up with a firm, dryer cornbread-type of dish.


• Look at the surface and color of the pudding. You’ll know it’s ready when the edges have turned golden brown and there’s a bit of a jiggle in the center. You can test to see if it’s baked by gently inserting the tip of a knife or a skewer into the center. If it comes out clean, it’s done!


• Fancy a more savory dish? You can reduce the sweet flavors by using a little less sugar and nutmeg, and by eliminating the vanilla extract entirely.

Method

1. Prepare the Ingredients
   

   First, preheat your oven to 350oF. Take your casserole dish and use a little butter to grease the inside.

   Then, take your large bowl. Add in the two types of corn, cold milk, sugar, salt, nutmeg, eggs, melted butter, vanilla extract, and flour.

   Give all of the ingredients a thorough mix until the texture is smooth.
   

2. Bake the Corn Pudding
   

   Pour the corn mixture into your prepared casserole dish.

   Now, allow it to bake for about 45 minutes. It’ll be done when it looks set and has turned golden brown around the edges.

   Serve and enjoy!
   

Variations

• Are you a fan of spicy foods? It’s really easy to add some heat to your creamed corn pudding. Simply add some finely chopped jalapenos or half a teaspoon or so of cayenne pepper to your mixture before you bake your dish. You’ll then get a nice kick when you tuck into your pudding.


• If you’re a big lover of cheese, top the mixture after it’s baked with some shredded Monterey Jack or cheddar cheese. Then put the baking dish back in the oven for a few minutes to melt the cheese.

What To Serve With Creamy Corn Pudding

• Your soft, creamy corn pudding casserole would pair really well with a crunchy, crusty bread. This will go down well on your dinner table as it can help to cleanse your guests’ palates and lessen the corn taste that can sometimes linger in the mouth afterward.

Again, trying side dishes together that have different textures and tastes makes for a tasty meal. So complement your creamy corn pudding with a crunchy, refreshing vegetable salad.

• The tangy, sweet flavors from a fruit salad are a great accompaniment to your creamed corn pudding dish. You’ll get a real depth of flavor from eating both side dishes together.


• This great recipe is the perfect side dish to serve alongside baked pork cutlets. The sweet, tender texture of the corn pudding pairs well with the savory, moist pork.


• For the ultimate in comfort food and merging of different textures, cream corn pairs perfectly with french fries. This would be a meal enjoyed by the whole family!

Storage and Reheating Instructions

Any leftovers of your creamy corn pudding can be stored in your refrigerator. However, it must be kept correctly – in an airtight container – and will only last for 2 days, so don’t leave it lingering in there for too long.

We wouldn’t recommend that you freeze this creamy corn pudding recipe. The soft, tender structure of the dish wouldn’t last well being frozen and then thawed.

You can use a microwave to reheat leftovers from your fridge. This should only take a minute or two to completely reheat.