Homemade Corn Pudding Recipe
User Reviews
5
Homemade Corn Pudding Recipe
Description
The Homemade Corn Pudding combines whole eggs, cornstarch, melted butter, milk, sugar, salt, ground nutmeg, and white pepper to create a custard mixture. Fresh or frozen corn kernels are folded in, then the mixture is poured into a casserole dish and baked at 375°F until the pudding is firm and golden on top. The edges may rise slightly during baking but settle upon cooling.
This pudding balances creamy, lightly sweet custard with the sweetness and texture of whole corn kernels. The nutmeg and pepper provide warm, subtle spice notes that complement the corn’s natural flavor. The custard’s smoothness contrasts with the tender corn for a satisfying mouthfeel.
Serve this corn pudding warm as a complement to roasted or grilled meats, holiday meals, or summertime dinners featuring fresh corn. Garnish with additional nutmeg and fresh herbs like parsley or chives for an aromatic touch.
It can be prepared up to an hour in advance and kept warm covered. Refrigerate leftovers for up to three days and reheat covered to retain moisture. The recipe accommodates fresh, frozen, or canned corn and offers flexibility to enrich with cream or seasoning blends. Proper gelatinization from cornstarch ensures a creamy but set texture.
Ingredients
- 5 egg large
- 3 tablespoons cornstarch
- 1/4 teaspoon ground nutmeg plus more for garnish
- 1/4 teaspoon ground white pepper
- 1 ½ teaspoons salt
- 1/4 cup sugar
- 4 tablespoons unsalted butter melted
- 2 cups milk whole
- 4 cups corn kernels
Instructions
- Preheat the oven to 375°.
- In a large bowl whisk together the eggs, cornstarch, nutmeg, pepper, salt, and sugar until combined.
- Next add in the melted butter and milk and whisk until smooth.
- Fold in the corn kernels and transfer the mixture to a 13x9 casserole dish that’s been sprayed with no-stick spray and bake in the oven at 50-60 minutes or until lightly browned on top and firm in the center. The eggs may creep up the sides of the dish, but do not worry as they will settle once it slightly cools after taking it out.
- Add on optional garnishes of ground nutmeg and chopped fresh parsley or chives and serve warm.
Notes
- This pudding can be made up to 1 hour ahead and kept warm covered in a low oven around 225°F.
- Store leftovers refrigerated for up to 3 days; reheat covered in an oven or microwave until warm.
- Use fresh corn during peak season, or substitute frozen corn thawed under warm water, or drained canned corn.
- Adding dried garlic or onion powder can enhance flavor if desired.
- For a richer pudding, replace whole milk partially with cream or half-and-half.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 469mg | 20% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 306IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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