Sweet Corn Pudding is a warm and comforting dish that highlights the natural sweetness of corn. It’s creamy, with a lovely texture that makes it a favorite at any meal!
Making it is easy—just mix everything together and let the oven do the work. I love serving it as a side at dinner or enjoying it for breakfast. It’s a simple joy!
Key Ingredients & Substitutions
Canned Whole Kernel Corn: This is the base of your pudding. I love using the classic canned variety, but you can also use frozen corn. Just thaw it first! If you prefer fresh, about 2 cups of cooked corn works well too.
Cream-Style Corn: This adds creaminess and sweetness. While store-bought is easy, you can blend fresh or frozen corn with a bit of milk to create a similar texture and taste.
Butter: I use unsalted butter for a more controlled flavor. If you’re avoiding dairy, substitute with coconut oil or a plant-based butter. Both work beautifully!
Eggs: They help bind everything together. For a vegan option, use 1/4 cup applesauce or 1/4 cup silken tofu blended until smooth for each egg.
Flour & Cornmeal: If you’re gluten-free, you can swap regular flour for a gluten-free flour blend, and the cornmeal can usually remain the same. This keeps the texture intact!
How Do I Ensure My Sweet Corn Pudding Turns Out Perfectly?
Achieving the right texture and flavor in your Sweet Corn Pudding is all about mixing well and baking. Here are some tips to help you:
- Mixing: Be careful not to overmix after adding the dry ingredients. Stir just until everything is combined for a light pudding.
- Baking: Keep an eye on your pudding! If you notice it browning too quickly, cover it loosely with foil to prevent burning while it finishes cooking.
- Cooling: Let it cool for about 10 minutes before serving. This helps it set up a bit more, making it easier to slice and serve.
Enjoy making your Sweet Corn Pudding with these tips and substitutions! It’s a crowd-pleaser and perfect for gatherings.
Sweet Corn Pudding
Ingredients You’ll Need:
For the Pudding:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1/2 cup sugar
- 1/2 cup melted butter
- 1/2 cup milk
- 2 large eggs, beaten
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
For Garnish:
- Fresh thyme or parsley, optional
How Much Time Will You Need?
This delicious Sweet Corn Pudding takes about 10 minutes to prepare and around 45-55 minutes to bake in the oven, making the total time approximately 1 hour. Allow additional time for it to cool slightly before serving. It’s perfect as a side dish or a warm treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your Sweet Corn Pudding cooks evenly. Grease your ramekins or a suitable baking dish to prevent sticking.
2. Mix the Corn and Wet Ingredients:
In a large mixing bowl, combine the drained whole kernel corn and the cream-style corn. Stir in the sugar, melted butter, and milk until everything is well mixed and evenly distributed.
3. Combine Egg Mixture:
Add the beaten eggs to the corn mixture and mix well until everything is thoroughly combined. This helps create a rich and creamy texture in your pudding.
4. Prepare the Dry Ingredients:
In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt. This step ensures that the dry ingredients are evenly mixed and ready to be added to the corn mixture.
5. Combine Dry Ingredients with Wet Ingredients:
Gradually add the dry ingredient mixture to the corn mixture. Stir gently until just combined. Be careful not to overmix, as this can affect the texture of your pudding.
6. Pour into Ramekins:
Pour the batter evenly into the greased ramekins or baking dish. If you’re using ramekins, fill them to about 3/4 full to allow room for rising.
7. Bake:
Place your ramekins or baking dish in the preheated oven and bake for 45-55 minutes. Keep an eye on them! The pudding should be golden brown on top and a toothpick inserted in the center should come out clean.
8. Cool Before Serving:
Once baked, remove them from the oven and let cool for about 10 minutes. This helps them set and makes them easier to serve.
9. Garnish and Enjoy:
If desired, garnish with fresh thyme or parsley for a pop of color and flavor. Serve warm and enjoy the creamy, sweet goodness of your Sweet Corn Pudding!
Enjoy your creamy, sweet, and comforting Sweet Corn Pudding!
Can I Use Fresh Corn Instead of Canned?
Yes, you can definitely use fresh corn! About 2 cups of cooked, off-the-cob corn will work perfectly in place of the canned varieties. Just be sure to cook the corn beforehand!
What Can I Substitute for Eggs?
If you need to replace the eggs, try using 1/4 cup of unsweetened applesauce or 1/4 cup of blended silken tofu for each egg. Both options will help bind the ingredients together while keeping the pudding moist.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can gently reheat it in the microwave or in the oven at a low temperature until warmed through.
Can I Freeze Sweet Corn Pudding?
Yes, this pudding freezes well! Allow it to cool completely, then wrap it tightly in plastic wrap or foil and place it in a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
