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Easy Corn Pudding Recipe from America’s Test Kitchen

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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.

Scoop pf corn pudding on a spoon.

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.

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
Corn draining in a collander.

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.

Corn and heavy cream blended in a blender.

Whisk flour, cornmeal, sugar, salt, and baking soda together in a large mixing bowl.

Flour, sugar, and cornmeal in a bowl with a whisk.

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.

Corn pudding in a white baking dish.

FAQs

What is corn pudding?

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.

How do you store corn pudding?

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.

Scoop pf corn pudding on a spoon.

Corn Pudding

This rustic souffle-like casserole is a fresh take on the traditional holiday dish and is made with frozen corn and basic kitchen staples.
4.67 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes
Servings: 8
Calories: 350kcal

Equipment

  • 8-inch baking dish

Ingredients

  • 1 pound frozen corn
  • ¾ cup heavy cream
  • ½ cup all-purpose flour
  • 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.

Notes

Recipe reprinted with permission from America’s Test Kitchen The Complete Autumn & Winter Cookbook: 550+ Recipes for Warming Dinners, Holiday Roasts, Seasonal Desserts, Breads, Food Gifts, and More, copyright 2021.
You can substitute 1 pound of fresh corn kernels (from about four cobs) for the frozen corn, if desired.
To double this recipe, bake the pudding in a 13×9-inch baking dish and increase the baking time to 45 to 50 minutes.

Nutrition

Serving: 1 | Calories: 350kcal | Carbohydrates: 32g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 442mg | Potassium: 265mg | Fiber: 2g | Sugar: 7g | Vitamin A: 806IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg
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The Complete Autumn & Winter Cookbook

The Autumn and Winter Cookbook is your one-stop cold-weather cooking resource. From seasonal ingredients-focused meals, desserts to easy enough for weeknights slow-simmered dishes that will satisfy even the biggest appetites – The Complete Autumn & Winter Cookbook has something for everyone!

America's Test Kitchen Autumn and Winter Cookbook.

With more than 550 recipes encompassing both foodie favorites as well new ideas never seen before in this book there’s something here perfect whatever season it may be (or maybe not).

The Food Gift section is the perfect place for anyone who loves to cook, or wants an easy way of gifting food! You’ll find chapters organized by type – side dishes can be found with ease on one page and appetizers on another.

Then there are double-take-worthy centerpieces that will make guests say “wow!” You might also want some drinks from the festive drinks chapter as well as desserts so you’ll have everything covered at your next dinner party; after all, we know how busy life gets these days.

Look for The Complete Autumn & Winter Cookbook at your local bookstore or use my affiliate link to purchase it at Amazon.com.

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