Classic Golden Corn Pudding
This comforting, custard-like side dish perfectly balances the sweetness of fresh corn with a rich, savory creaminess.
Ingredients
- •2 cups whole kernel corn (fresh, canned, or thawed frozen)
- •1/2 cup yellow cornmeal
- •1/4 cup granulated sugar
- •1 teaspoon baking powder
- •1/2 teaspoon salt
- •2 large eggs, lightly beaten
- •1 cup whole milk
- •1/2 cup unsalted butter, melted
- •1/4 teaspoon ground black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 1.5-quart casserole dish with butter or non-stick spray.
- 2
In a large mixing bowl, whisk together the cornmeal, sugar, baking powder, salt, and black pepper.
- 3
In a separate bowl, combine the beaten eggs, milk, and melted butter.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined.
- 5
Fold in the corn kernels until evenly distributed throughout the batter.
- 6
Pour the mixture into the prepared casserole dish and spread it out evenly.
- 7
Bake for 30 to 35 minutes, or until the center is set and the top has turned a beautiful golden brown.
- 8
Remove from the oven and let it rest for 5 to 10 minutes before serving to allow the pudding to firm up.
💡 Chef tips
- For a deeper flavor, use cream-style corn instead of whole kernels for half of the corn measurement to achieve a creamier texture.
- You can prepare the batter up to 2 hours in advance; keep it refrigerated and stir well before pouring into the baking dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the microwave or oven.
✅ How it should turn out
The finished pudding should have a golden, slightly crusty top with a moist, tender, and custard-like interior that smells sweet and buttery.