My creamy Corn Pudding is a delicious side dish for everything from cozy weekend dinners to Thanksgiving and Christmas. Using either fresh or frozen corn and a handful of ingredients this custardy corn pudding is a side dish that will have everyone reaching for seconds.
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This corn pudding recipe is one of my favorite side dishes from late summer (when fresh corn is at its peak) all the way through Thanksgiving. While similar in flavor corn pudding differs from corn casserole(the kind typically made with a box of cornbread mix) in the fact that it is a custard with a creamy texture and uses no flour or cornmeal which makes this side dish naturally gluten free.
For this recipe I’ve got a double dose of corn. I first blend half of the corn with the milk and eggs which both thickens the custard as well making sure each bite is filled with sweet corn flavor. I then stir in the remainder of the corn kernels for texture. For more delicious corn dishes take a look at my Esquites Recipe, Corn and Zucchini Fritters and Elote Dip.
This corn pudding is a great side dish for a wide vareity of dishes. Serve with roasted chicken, roasted turkey or ham for Sunday dinner or during the holidays. Serve with other delicious veggie sides like my Balsamic Roasted Brussels Sprouts, Maple Roasted Carrots or Garlic Roasted Green Beans.
Ingredients
- Corn (fresh or frozen and thawed, divided)
- Whole milk
- Large eggs
- Honey
- Butter
- Kosher salt
- Black pepper
Cooking Tips
- You can make this with fresh corn (it’s excellent with peak season summer corn) but frozen corn is delicious as well. If you use frozen corn I recommend thawing it in the refrigerator for the best texture.
- Replace some or all of the milk with heavy cream, sour cream or greek yoguert to make this side dish extra rich
- Feel free to substitute brown sugar or maple syrup for the honey
How to Make Corn Pudding
Preheat the oven to 350 degrees FInto a blender add 2 cups of the corn, milk, large eggs, honey, melted butter, salt and pepper. Blend on medium high speed for 1 minute until fully combined. Stir in the remaining 2 cups of corn, leaving the kernels whole.
Grease a 1.5 quart baking dish with butter. Pour in the corn pudding mixture. Bake at 350 degrees F for 40 minutes, or until the pudding is just set and a knife insterted into the middle of the pudding comes out clean. Allow to rest for 10 minutes to set and serve as desired.
Storage
Store leftovers in an airtight container for up to 3 days.
If you like this Corn Pudding be sure to take a look at some of my other recipes!
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Corn Pudding
Equipment
- 1 high speed blender
- 1 1.5 quart baking dish
Ingredients
- 4 cups corn fresh or frozen and thawed, divided
- 1.5 cups whole milk
- 4 large eggs
- 1/4 cup honey
- 3 tablespoons butter melted
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Into a blender add 2 cups of the corn, milk, large eggs, honey, melted butter, salt and pepper. Blend on medium high speed for 1 minute until fully combined. Stir in the remaining 2 cups of corn, leaving the kernels whole.
- Grease a 1.5 quart baking dish with butter. Pour in the corn pudding mixture.
- Bake at 350 degrees F for 40 minutes, or until the pudding is just set and a knife insterted into the middle of the pudding comes out clean.
- Allow to rest for 10 minutes to set and serve as desired.
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