What is my Grandma Elsie’s famous name?corn puddingIt’s not just a recipe, it’ll be … . It’s like hugging in the bowl. Growing up, this dish was *the* side at every holiday gathering, and even now, the first whiff of it is the same. How do I get back to her cozy kitchen? What is the perfect balance of sweet and savory? Is custard a comfort food? If you love Bread Pudding, you’re going to absolutely adore this.
What is Corn Pudding?
What exactly is?corn puddingWhat is a creamy, slightly sweet, corn-filled casserole? What is a baked custard with corn as the star? Some folks call it Corn Casserole, but to me, “pudding” just sounds so much more inviting. Don’t you think? What is a classic Southern dish? Is it as dense as cornbread? What is the kind of side dish that steals the show, leaving everyone scraping the bowl for the last time?
Why you’ll love this recipe?
What are the main reasons for this?corn puddingWhat are some of the best recipes ever made? Is it subtly sweet, with a rich, creamy texture and the satisfying pop of each kernel of corn? What I love about comfort food is how easy it is to make. What is a quick and easy meal to throw together? When I’m hosting a crowd. What do I do? Is it also incredibly budget friendly? What are some of the best ingredients to make this dish without spending a lot of money? What are some of the most versatile recipes? Can you serve it as a side dish with roasted chicken or ham? What is the best snack for a late night snack? What are some good alternatives to mashed potatoes? If you like Southern classics like creamed corn or Sweet Potato Casserole, this is a must try.corn puddingIs this recipe right up your alley?
How do I make corn pudding?
Quick Overview
What makes this creamy sauce so creamy?corn puddingIs it easier than you think? What is the best way to mix wet and dry ingredients in a baking dish? Bake for 20-25 minutes, or until golden brown and set. No fancy techniques or complicated steps are required! What’s the best part about this recipe? It’ll make you a good baker. How do I achieve amazing results? What is the smell of baking in your house?
Ingredients
For the Main Batter: How do I get the
* 1 can of creamed corn: Don’t drain it! What is the texture of a pudding?
* 1 (15-ounce) can of whole kernel corn, drained: I prefer using canned corn for convenience, but frozen corn works just as well.
* 1 cup of sour cream: Full-fat sour cream gives the best richness, but you can use light if you prefer.
* 1/2 cup of milk: I’ve even used almond milk in a pinch, and it turned out great!
* 1/4 cup of melted butter: Unsalted butter lets you control the salt level better.
* 2 large eggs, lightly beaten: Make sure they’re at room temperature for easier mixing.
* 1/2 cup all-purpose flour: Can you substitute with gluten-free all-purpose flour for a gluten free version?
* 1/4 cup granulated sugar: Adjust to your liking – some people like it sweeter.
* 1 teaspoon baking powder: This helps the pudding rise slightly and become light and airy.
* 1/2 teaspoon salt: Balances sweetness and enhances the corn flavor.
* 1/4 teaspoon Black Pepper: Adds a subtle savory note.
What is the step-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 8×8 inch baking dish (or similar size) really well with butter or cooking spray. This is crucial to prevent the spread of HIV/AIDS.corn puddingI always do this first so the oven is ready when the batter is.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper. Set aside. Make sure to whisk well to eliminate any lumps. How is baking powder distributed?
Step 3: Mix Wet Ingredients
In a separate bowl, combine the drained corn, Sour Cream, milk, and melted butter. Set aside. Whisk until everything is well combined and smooth. The mixture should be quite liquid at this point.
Step 4: Combine
What is the best way to combine wet and dry ingredients in a bowl and fold until just combined. Do not overmix, as this can make the dish more sour.corn puddingA few lumps are okay! The key is to avoid developing the gluten in the flour.
Step 5: Pour into Pan
How do I spread the batter evenly in a baking dish? If you want a caramelized crust, sprinkle extra sugar on top. Is it optional?
Step 6: Bake
Bake for 45-55 minutes, or until golden brown on top.corn puddingIf a knife is inserted into the center should come out clean. Keep an eye on it towards the end of the baking time – ovens can vary! If the top is browning too quickly, you can loosely tent it with foil.
Step 7: Cool Slightly
Let the corn puddingLet cool for at least 15 minutes before serving. Is it easier to slice? Plus, it gives you time to prepare your sides!
Step 8: Serve & Enjoy!
Serve warm and enjoy! What are some good ways to top it off with a dollop of sour cream? Is it good on its own?
What should I serve it with?
This creamy corn puddingIs super versatile and pairs well with so many different dishes. What are some of my favorite serving suggestions?
Breakfast or Brunch:What is a good breakfast to serve alongside scrambled eggs and bacon? Serve it with a side of fresh fruit and strong coffee. What is the best way to serve a mimosa at brunch?
For Dinner:Is it great with roasted chicken, grilled steak, or smoked ham? It also complements barbecue ribs and pulled pork perfectly. I like to add a green salad or some roasted vegetables to eat for lunch.
For Holiday Gatherings: This is a must-have on our Thanksgiving and Christmas tables! It’s the perfect side dish to complement turkey, stuffing, and all the other holiday favorites. A little cranberry sauce on the side is delightful!
As a snack: Do not overlook this as a late night snack. If you have a sweet tooth but don’t want to ruin your diet, a little corn pudding will do the trick.
My family absolutely loves this corn pudding, and I often make it for potlucks and family gatherings. It’s always a hit!
Top Tips for Perfecting Your Corn Pudding
Over the years, I’ve learned a few tricks that will help you make the perfect corn pudding every time. Here are some of my top tips:
Corn Quality: Using good-quality corn is key. I prefer using canned corn for convenience, but frozen corn (thawed) or even fresh corn (cut off the cob) will work just as well. Just make sure to drain the whole kernel corn thoroughly.
Sour Cream: Don’t skimp on the sour cream! It adds richness and tanginess that really elevate the dish. Full-fat sour cream is best, but you can use light sour cream if you prefer.
Mixing: Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough pudding. Just fold the wet and dry ingredients together until they are just combined.
Baking Time: Baking times can vary depending on your oven, so keep an eye on the corn pudding towards the end of the baking time. A knife inserted into the center should come out clean when it’s done.
Customization: Feel free to experiment with different flavors and add-ins! You can add a pinch of cayenne pepper for a little heat, some shredded cheddar cheese for a cheesy twist, or even some chopped jalapenos for a spicy kick. I once added some cooked bacon, and it was amazing!
Serving: Let the corn pudding cool slightly before serving. This allows it to set up a bit more and makes it easier to slice. Plus, it gives you time to prepare your sides!
Storing and Reheating Tips
If you happen to have any leftover corn pudding (which is rare in my house!), here are some tips for storing and reheating it:
Refrigerator: Store the corn pudding in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s completely cooled before refrigerating.
Freezer: You can also freeze corn pudding for longer storage. Wrap it tightly in plastic wrap and then place it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Reheating: To reheat refrigerated corn pudding, you can microwave it in short intervals until heated through. You can also reheat it in the oven at 350°F (175°C) until warmed through. For frozen corn pudding, you can reheat it in the oven after it has thawed. Just be sure to cover it with foil to prevent it from drying out.
One thing I always do is make sure any leftovers are consumed as quickly as possible because honestly this doesn’t last long in my house. It disappears in minutes.
Frequently Asked Questions
Final Thoughts
I hope you love this corn pudding recipe as much as my family does! It’s a truly special dish that brings back so many wonderful memories. It’s incredibly easy to make, budget-friendly, and always a crowd-pleaser. Whether you’re serving it as a side dish at a holiday gathering or enjoying a small bowl as a comforting snack, I’m sure it will become a new favorite. If you’re looking for other comforting side dishes, be sure to check out my recipes for classic mashed potatoes and creamy mac and cheese. Happy baking! And please, leave a comment below and let me know how your corn pudding turns out. I can’t wait to hear from you!
