Light, creamy, and sweet, this corn pudding makes the perfect side during corn season and the holidays.
Corn season in San Diego lasts a bit longer than other parts of the country. I love getting the bicolor corn from Rodney Kawano Farm along with their green beans and mushrooms. Having loaded up on too many corns, I decided to make corn pudding. Light and creamy, like a cross between cornbread and souffle, this corn pudding makes a wonderful side dish!
What is Corn Pudding
Corn pudding with its origin from the South is a creamy side made with stewed corn, butter, milk and a thickening agent, such as cornstarch. Instead of using milk, I substituted with heavy cream for a richer taste.
What Kind of Corn to Use
Fresh corn kernels right off the cob make the best corn pudding, but frozen corn and canned corn will also work.
How to Make the Pudding
- Cut the corn kernels off the cob.
- Whisk the heavy cream, butter, and eggs.
- Whisk in cornstarch.
- Fold in fresh corn.
- Pour mixture into prepared baking dish and bake at 350 degrees F for 30 minutes until golden brown.
How to Know When Your Pudding is Done
The corn pudding should be golden brown around the edges and slightly jiggly in the center when done. A toothpick or skewer inserted into the center of the pudding should come out clean.
What to Serve Corn Pudding With
It tastes wonderful by itself but pairs well with holiday dishes like ham and turkey.
How to Store Corn Pudding
Let the corn pudding cool to room temperature then transfer the leftovers to an airtight container. Store in the refrigerator for up to three days. Reheat in the oven or in the microwave.
How to Freeze Corn Pudding
Although you can freeze corn pudding, it doesn't taste as good as the original. Allow it to cool completely then transfer in a lidded container. Wrap the container tightly in aluminum foil. Let it thaw in the refrigerator overnight and reheat in the oven or in the microwave.
Gluten Free Corn Pudding
- 4 cups fresh corn kernels (or canned corn)
- 1 cup heavy cream
- ¼ cup unsalted butter, melted
- 3 large eggs
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- Preheat oven to 350°F.
- Cut the corn kernels off the cob and set aside.
- In a large bowl, whisk heavy cream, butter, and eggs together.
- Add in sugar, salt, cornstarch, and baking powder and whisk until combined.
- Fold in 3 cups of corn kernels.
- Pour mixture into a lightly greased 12x8 inch baking dish.
- Bake at 350°F for 20 minutes.
- Scatter the remaining corn kernels on top and bake for an additional 10 minutes until golden brown around the edges but jiggly in the center.
- Remove the corn pudding from the oven and let it cool for 10 minutes before serving.