Best Corn Pudding Recipe
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Best Corn Pudding Recipe
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Start a new beloved family tradition with this Corn Pudding recipe for holidays, gatherings and potlucks! It’s one of the EASIEST, make-ahead friendly, side dishes with zero stove-time. This perfectly textured custard-like corn pudding casserole is rich, creamy, buttery, with sweet pops of fresh and cream-style corn boasting adept seasoning and customizable sweetness. Prepare to fall in love!
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Ingredients
DRY INGREDIENTS
- 1/3 -1/2 cup sugar (1/2 is dessert sweet - yum!)
- 1/4 cup cornstarch
- 1 1/2 teaspoons baking powder
- 2 teaspoons thyme 1/2 teaspoons dried, fresh
- 1 teaspoon salt
- 1/2 tsp EACH dried mustard
- 1/2 tsp EACH onion powder
- pinch black pepper
- pinch nutmeg
CORN INGREDIENTS
- 5 egg room temperature, large
- 1 cup heavy cream room temperature
- 4 fresh corn or 2 (15.25 oz.) cans whole kernel corn, drained, ears, husked
- 2 .75 oz cans cream-style corn
- 6 tablespoons unsalted butter melted and slightly cooled
Instructions
- Preheat oven to 400°F. Grease a 9x13 baking dish/3 qt. casserole dish with softened butter; set aside.
- In a medium bowl, whisk together the dry ingredients.
- In a separate large bowl, vigorously whisk the eggs and heavy cream together.
- Gradually whisk in the Dry Ingredients, followed by the butter. Stir in the two kinds of corn. Pour the mixture into the prepared dish.
- Bake, uncovered, for 45-60 minutes, until the internal temperature registers 175-180 degrees F on an instant read thermometer (don't overbake or it won't be as creamy). The center should be set but still jiggle when the pan is gently shaken, similar to custard (see video). (Corn pudding should have a soft, custard-like texture and not dry or firm like cornbread.)
- Let stand 5 minutes before serving. Best served warm.
Notes
- Make ahead: Add all the ingredients to the buttered baking dish, cover, and refrigerate for up to 48 hours. When ready to bake, let it rest on the counter for 60 minutes, then proceed to bake according to recipe directions.
- Storage: Allow the corn pudding to cool to room temperature before covering tightly or transferring to an airtight container. Store in the refrigerator for up to 4 days. To reheat, cover with foil, and reheat in the oven at 325 degrees F for 20-30 minutes, until warmed through, or use a microwave for smaller servings.
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