Classic Sweet Corn Pudding
A comforting, golden side dish that perfectly balances the sweetness of fresh corn with a rich, custard-like texture.
Ingredients
- •2 cups fresh or frozen corn kernels (300g)
- •1/2 cup unsalted butter, melted (115g)
- •1 cup sour cream (240g)
- •1/2 cup yellow cornmeal (80g)
- •1/4 cup granulated sugar (50g)
- •1/2 teaspoon salt
- •2 large eggs, lightly beaten
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 1.5-quart baking dish with butter or non-stick spray.
- 2
In a large mixing bowl, combine the melted butter, sour cream, and beaten eggs, whisking until smooth.
- 3
Stir in the corn kernels, cornmeal, sugar, and salt until well combined.
- 4
Pour the mixture into the prepared baking dish and spread it out evenly.
- 5
Bake for 45 minutes, or until the edges are golden brown and the center is set but still has a slight jiggle.
- 6
Remove from the oven and let it rest for 10 minutes before serving to allow the custard to firm up.
💡 Chef tips
- For a deeper flavor, use fresh corn cut straight from the cob during the summer months.
- You can make this dish up to 4 hours ahead of time; keep it covered at room temperature and bake just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the microwave.
✅ How it should turn out
The finished pudding should be golden-brown on top with a moist, creamy interior that smells sweet and buttery.