Sweet corn pudding is a delicious side dish that’s great for a holiday meal but easy enough for any night of the week.
Sweet corn pudding is one of those foods that remind me of my childhood. I remember having it at cookouts, Thanksgiving dinners, Christmas parties…pretty much any kind of get-together.
Since I always enjoyed it so much, I wanted to learn how to make it for my own family. When I started looking for a recipe, I was surprised to find out that there were so many different types of corn pudding. People were using Jiffy mix, cheese, onions and all types of other ingredients that I wasn’t used to in corn pudding. It took me a little while to find a recipe that worked, but thankfully I did find one that took my mind right back to all those cookouts and dinners at grandma’s house.
If you haven’t had sweet corn pudding before, it’s a side dish that’s almost sweet enough to be a dessert. The outside is firmer and caramelized while the inside is soft and creamy. It’s really easy to make, inexpensive, and it goes great with just about everything. Can’t beat that!
The original recipe is from She’s Got Flavor. I just changed it a little bit to make a smaller batch.
Looking for More Side Dish Recipes? Try These…
Kale Salad with Apples, Cranberries, and Walnuts
Video Instructions:
Ingredients in Sweet Corn Pudding:
Unsalted Butter
Whole Kernel Corn
Cream Style Sweet Corn
Granulated Sugar
Salt
Vanilla Extract
Eggs
All Purpose Flour
Ground Cinnamon
How to Make Sweet Corn Pudding:
1) Preheat your oven to 400 degrees Fahrenheit.
2) Add the butter to a large microwave safe mixing bowl and heat in the microwave on high just until the butter melts, about 30-45 seconds. If it gets too hot, it could potentially cook the eggs.
3) Add drained whole kernel corn, cream style sweet corn (don’t drain this can), sugar, salt, vanilla extract, and beaten eggs to the mixing bowl. Use a spoon to stir the ingredients together until they’re well combined.
4) Sift the flour into the bowl then stir well to incorporate. This helps to prevent lumps in your corn pudding. If you’re not able to sift it, just sprinkle in a little of the flour at a time and mix it well after each addition.
5) Spray an 8×8 glass baking dish with non-stick cooking spray. Pour the corn pudding mixture into the baking dish and sprinkle the top with a little cinnamon (optional).
6) Bake uncovered for 40-50 minutes. The corn pudding is done once the sides turn golden brown and the center has firmed up, but still jiggles a little. It will continue to firm up as it cools. If it overcooks, the corn pudding will lose its fluffy texture.
7) Remove from oven and allow your corn pudding to sit for 10-15 minutes before serving. Then serve it while it’s still warm and enjoy!
Products Used in this Recipe:
Disclaimer: This post contains affiliate links. If you use a link provided, we may receive a commission at no additional cost to you. As an Amazon Associate, we earn from qualifying purchases.
Sweet Corn Pudding
Ingredients
- 3 Tablespoons unsalted butter, melted
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can cream style sweet corn, not drained
- 1/2 cup granulated sugar
- pinch of salt
- 1/4 teaspoon vanilla extract
- 3 beaten eggs
- 1/4 cup all-purpose flour
- ground cinnamon (optional)
Instructions
- Preheat oven to 400°F.
- Add butter to a large microwave-safe mixing bowl and heat in the microwave just until butter melts (30-45 seconds).
- Add drained whole kernel corn, cream style sweet corn, sugar, salt, vanilla extract, and beaten eggs to the mixing bowl. Stir ingredients together until well combined.
- Sift the flour into the bowl then stir well to incorporate.
- Spray 8×8 glass baking dish with non-stick cooking spray. Pour corn pudding mixture into the baking dish and sprinkle the top with a little cinnamon (if desired).
- Bake uncovered for 40-50 minutes. The corn pudding is done once the sides turn golden brown and the center has firmed up, but still jiggles a little. It will continue to firm up as it cools.
- Remove from oven and allow corn pudding to set for 10-15 minutes before serving. Serve warm and enjoy!
Leave a Reply