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single serving of Corn Pudding with remainder of dish in the background

Southern Corn Pudding

  • Author: (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: side dish
  • Method: baking
  • Cuisine: Southern
  • Diet: Gluten Free

Description

Moist, fluffy and soufflé-like with a golden brown and slightly crispy top, 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!


Ingredients

Scale
  • 3 large eggs
  • 2 cups corn, fresh or frozen (around 4 ears fresh – see Tip below – or 16 ounces frozen, thawed and patted dry)
  • 2 tablespoons granulated sugar
  • 1 teaspoon table salt
  • 2 tablespoons all-purpose flour, preferably unbleached
  • 2 cups whole milk
  • 2 tablespoons salted butter, melted

Instructions

  1. Preheat oven to 350 degrees.
  2. Place eggs, corn, sugar, salt and flour in a blender and blend 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.
  3. In a medium 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.
  4. Pour melted butter evenly over top of pudding; don’t stir! Place dish in a larger glass baking dish and 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.
  5. Bake for around 1 hour, stirring pudding from the bottom 2 to 3 times during baking. Pudding is done when edges are set and top is lightly browned, while the center is still a bit jiggly.
  6. Remove pudding from oven and let sit for around 5 minutes before serving. (If your pudding comes out watery or runny, see Tip below from my grandmother to fix.)

Notes

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 reheating in a 350 degree oven.

Tip if cooked pudding is watery: If pudding gets watery at the end, leave 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 and stir again. This should get rid of most, if not all, of the water.

Tip on cutting 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

© A Well-Seasoned Kitchen ®