best corn pudding recipe
The Best best corn pudding recipe
I love this recipe because it’s versatile. You can make it ahead of time and reheat it, so it’s perfect for meal prep or when you’re short on energy but still want something delicious. It’s also a great way to use up fresh corn from the summer garden or canned corn in the pantry. Plus, it’s naturally sweetened with just a little sugar, and the corn itself adds a subtle natural sweetness that makes it feel healthier than many store-bought desserts. It’s comforting, easy to customize, and always a hit—whether you’re serving it at a potluck, feeding picky eaters, or just treating yourself to something warm and familiar.
Classic Creamy Corn Pudding with a Crispy Top
A comforting, creamy corn pudding baked to perfection with a golden, crispy crust. Perfect for summer gatherings or a cozy weeknight meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup whole milk
- 1 large egg
- 1/2 cup cornmeal
- 1 cup canned corn, drained
- 1 cup evaporated milk
- 1/2 cup heavy cream
- 1 tsp butter
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F. Grease a 9×5-inch loaf pan and set aside. -
2
In a large bowl, whisk together flour, salt, milk, egg, and cornmeal until smooth. -
3
In a separate bowl, combine corn, evaporated milk, heavy cream, butter, and vanilla. Stir well. -
4
Pour the sauce mixture into the prepared loaf pan. Then, spoon the dough mixture evenly over the sauce. -
5
Bake for 30–35 minutes, or until the top is golden and a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Creamy Corn Pudding with a Crispy Top Works
❓ Frequently Asked Questions About Creamy Corn Pudding with a Crispy Top
1. What is the best way to ensure the corn pudding stays creamy without curdling?
Use a gentle heat and stir frequently while the mixture thickens. Start with low heat and gradually increase as the corn liquid reduces. If you’re concerned about curdling, you can also whisk in a splash of cold milk or cream at the end to cool the mixture slightly.
2. Can I substitute other ingredients for the corn kernels in this recipe?
Yes, you can use canned sweet corn, frozen corn, or even cornmeal mixed with water (though the texture will differ). For a richer flavor, add a bit of corn syrup or honey to balance out the natural sweetness of the corn.
3. How long should I let the pudding cool before serving?
Let the pudding cool to room temperature before serving. This helps prevent condensation from forming on top, which can make it soggy. You can also chill it in the refrigerator for about 30 minutes before serving if you prefer a firmer texture.
4. Can I make this corn pudding ahead of time and reheat it?
Yes, you can prepare the pudding in advance and store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently over low heat, stirring often, until it reaches your desired consistency. Avoid boiling, as it can make the texture grainy.
