Moist, fluffy and soufflé-like, Southern Corn Pudding is perfection in every bite. Easy to prepare, too, with fresh, available ingredients – no canned corn or boxed cornbread mix. Plus, our Corn Pudding recipe dates back generations, so it’s definitely tried and true!
- 3 large eggs
- 2 cups corn, fresh or frozen (thawed and patted dry)
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour, preferably unbleached
- 1 teaspoon table salt
- 2 tablespoons salted butter
- 2 cups whole milk
- Bring all ingredients to room temperature.
- Preheat oven to 350 degrees.
- Place eggs, corn, sugar, flour and salt in a blender or food processor and pulse until mixture has a hash-like consistency (you should still have some whole corn kernels). Spoon into a 7-by-11 inch glass baking dish.
- Melt butter in microwave; set aside to cool.
- In a small saucepan, heat milk over medium-high heat until it begins to steam and show small bubbles, but isn’t yet at a full boil (this is also referred to as “scalded” milk). Remove milk from heat and let cool slightly, then gently stir into pudding, mixing well.
- Pour melted butter evenly over top of pudding; don’t stir!
- Place dish in a larger baking dish with a 1/2 to 1-inch gap between the sides of the two pans. Place on center rack in oven.
- Carefully pour hot water into the outer dish, until water reaches around halfway up the sides of the pudding dish.
- Bake for around 1 hour. For a more rustic texture, stir pudding from the bottom 2 to 3 times during baking. (Not stirring results in a smoother look and feel.) Pudding is done when set (it can still be a big wiggly in the center).
- Remove pudding from oven and water bath; let sit for around 5 minutes before serving. (If your pudding comes out watery or runny, see Tip below from my grandmother to fix.)
Gluten free: Use gluten free flour blend.
Make ahead: Corn Pudding can be prepared and baked earlier in the day, covered and stored in the refrigerator. Bring to room temperature before covering with foil and reheating in a 325 degree oven.
Tip if cooked pudding is watery: If pudding cooks too quickly, the eggs can curdle and the solids separate from the liquid – resulting in a watery pudding. When this happens, leave pudding in the oven for a few more minutes, then take out and let it sit for 3 to 5 minutes. Stir, then let it sit a minute or two more; stir again and let sit another 3 to 5 minutes. This should get rid of most, if not all, of the water.
How to cut corn kernels off the cob: Place a small bowl upside down in the middle of a large mixing bowl. Set the cob of corn on top of the small bowl, flat side down (break off the end if needed). Starting at the top of the cob, slightly angle a sharp knife toward the cob and cut downward, scraping the kernels off. The larger bowl will catch the kernels (and milky juices) and keep them from flying all over the counter.
Keywords: corn, side dish, thanksgiving