This creamy corn pudding dish is creamy and bursting with sweet corn flavors and made with all-natural, simple ingredients. Serve it as part of a Thanksgiving meal or alongside any roasted poultry for a tasty side dish that’s both sweet and savory.
This corn pudding recipe from America’s Test Kitchen will be sure to wow your guests with a fresh twist on the traditional holiday side dish. They ditched the box of sweet corn muffin mix (think Jiffy Cornbread) and canned corn and created a delicious and less-processed alternative.
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Let’s take a look at how this homemade corn pudding is made.
🥘Ingredients
For this delicious corn side dish, you need the following ingredients:
- 1 pound frozen corn
- ¾ cup heavy cream
- ½ cup all-purpose flour
- ⅓ cup cornmeal
- ¼ cup granulated sugar
- 1 ¼ teaspoons salt
- ¼ teaspoon baking soda
- 1 cup sour cream
- 6 tablespoons unsalted butter melted
- 1 large egg lightly beaten
Equipment
- Blender or Food Processor
- 8-inch baking dish
🔪How To Make Corn Pudding
Start by preheating your oven to 400 degrees. Spray an 8-inch square baking dish with non-stick cooking spray. Combine corn and ¼ cup of water in a microwave-safe bowl. Cover and microwave until the corn is tender, about 7 minutes. Drain the corn in a colander.
Next, combine the heavy cream and 1 ½ cups corn in a blender and process until a coarse puree forms, about 30 seconds.
Whisk flour, cornmeal, sugar, salt, and baking soda together in a large mixing bowl.
Whisk sour cream, melted butter, egg, pureed corn mixture, and remaining corn together in a separate bowl. Whisk sour cream mixture into flour mixture until combined. Transfer the batter to the prepared baking dish.
Bake the corn pudding casserole until the edges of the pudding are lightly browned and the top is slightly puffed, about 35 minutes. Let it cool on a wire rack for 10 minutes. Serve warm.
FAQs
Corn pudding is a savory side dish made with corn, cream, eggs, and a few other ingredients and baked in a casserole dish. It’s origins most likely stem from a cooking technique used by Native Americans to make corn pone.
Store leftover corn pudding in an airtight container in the refrigerator. Consume within 3 to 4 days.
If you like side dishes, be sure to check out our recipes for Fried Corn, Macaroni and Cheese, Mexican Street Corn Salad, and Hashbrown Casserole.
Corn Pudding
Equipment
- 8-inch baking dish
Ingredients
- 1 pound frozen corn
- ¾ cup heavy cream
- ½ cup all-purpose flour
- ⅓ cup cornmeal
- ¼ cup sugar
- 1 ¼ teaspoons salt
- ¼ teaspoon baking soda
- 1 cup sour cream
- 6 tablespoons unsalted butter melted
- 1 large egg lightly beaten
Instructions
- Adjust oven rack to upper-middle position and heat oven to 400 degrees. Grease 8-inch square baking dish. Combine corn and ¼ cup water in microwave-safe bowl. Cover and microwave until corn is tender, about 7 minutes. Drain corn in colander.
- Combine cream and 1 ½ cups corn in blender and process until coarse puree forms, about 30 seconds. Whisk flour, cornmeal, sugar, salt, and baking soda together in large bowl. Whisk sour cream, melted butter, egg, pureed corn mixture, and remaining corn together in a separate bowl. Whisk sour cream mixture into flour mixture until combined. Transfer batter to prepared dish.
- Bake until edges of pudding are lightly browned and top is slightly puffed, about 35 minutes. Let cool on wire rack for 10 minutes. Serve warm.
Video
Notes
Nutrition
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