5-Star Creamy Corn Pudding Recipe That Melts Hearts

Oh, creamy corn pudding – it’s the ultimate comfort food that somehow manages to be both humble and spectacular at the same time! I still remember the first time I tasted my aunt’s version at a summer potluck. One bite of that golden, custardy goodness and I was hooked. What I love most about this dish is how effortlessly it straddles the line between side dish and dessert. The natural sweetness of corn shines through, while the rich cream and eggs create this luxurious texture that’ll have everyone asking for seconds. Whether you’re serving it alongside roasted chicken at Sunday dinner or topping it with whipped cream for a simple dessert, creamy corn pudding always feels like a warm hug on a plate.

Why You’ll Love This Creamy Corn Pudding

Trust me, this isn’t just any corn pudding – it’s the kind of dish that’ll make people think you spent hours in the kitchen when really, it comes together in minutes. Here’s why it’s become my go-to recipe:

• It’s foolproof – just blend, pour, and bake
• The rich, custardy texture feels indulgent yet comforting
• Works equally well as a sweet dessert or savory side

Perfect for Any Occasion

I’ve served this creamy corn pudding at everything from Thanksgiving dinners to backyard barbecues – it always disappears fast! The magic is in how it adapts to any setting. Dress it up with fresh herbs for fancy gatherings or keep it simple for weeknight meals.

Simple Ingredients, Big Flavor

Don’t let the short ingredient list fool you. That combination of fresh corn, cream, and just a hint of nutmeg creates something truly special. It’s amazing how these everyday pantry staples transform into such a showstopper! For other great side dishes, check out this recipe for roasted root vegetables.

Ingredients for Creamy Corn Pudding

Here’s what you’ll need to make this dreamy corn pudding – and yes, I’ve tested every possible variation! The melted butter must be unsalted (trust me, I learned this the hard way), and that pinch of nutmeg? Absolute magic. Grab:

• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 1 cup heavy cream – don’t skimp here!
• 1/2 cup whole milk (2% works in a pinch)
• 3 large eggs at room temperature
• 1/4 cup granulated sugar (adjust if your corn is super sweet)
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tbsp all-purpose flour – our secret thickener
• 1/2 tsp fine sea salt
• 1/4 tsp ground nutmeg (freshly grated if possible)

See? Nothing fancy – just good ingredients that create something extraordinary. Now let’s make some pudding!

How to Make Creamy Corn Pudding

Alright, let’s get cooking! This creamy corn pudding comes together so easily, but there are a few tricks I’ve learned to make it absolutely perfect every time. Follow these steps, and you’ll be scooping up spoonfuls of golden deliciousness before you know it.

Preparing the Mixture

First things first – preheat that oven to 350°F (175°C) and grease your baking dish. I like using butter for this because, well, more butter is always better! Now, here’s the fun part: toss all your ingredients into the blender. Yes, everything! The corn, cream, milk, eggs, sugar, melted butter, flour, salt, and that magical pinch of nutmeg. Blend it until it’s completely smooth – about 30-45 seconds should do it. Don’t forget to stop and scrape down the sides halfway through. The batter should look like a thick, creamy golden liquid that practically begs you to dip a finger in (but resist the urge!).

Baking to Perfection

Pour that gorgeous mixture into your prepared dish and pop it in the oven. I always bake mine on the middle rack for even cooking. Now here’s where patience comes in – it needs a good 45-50 minutes to work its magic. You’ll know it’s done when the top turns a beautiful golden brown and the center barely jiggles when you gently shake the dish. Pro tip: if the top starts browning too quickly, just lay a piece of foil loosely over it. Once out of the oven, let it rest for about 10 minutes – this helps it set perfectly for serving. The hardest part? Waiting those last few minutes before diving in! For more ideas on creamy sides, see this classic potato gratin recipe.

Tips for the Best Creamy Corn Pudding

After making this creamy corn pudding more times than I can count, I’ve picked up some tricks that take it from good to “Oh my goodness, what IS this?” levels of delicious:

• Fresh corn makes all the difference – slice those kernels right off the cob if you can!
• Taste your corn first – super sweet varieties might need less sugar.
• Let the melted butter cool slightly before blending to prevent cooking the eggs.
• For extra richness, swap half the milk for more heavy cream (I won’t tell!).

See? Simple tweaks that make a world of difference in your pudding’s texture and flavor! Understanding the science behind baking, like why temperature matters, can be really helpful, as noted by food science experts here.

Serving Suggestions for Creamy Corn Pudding

Oh, the possibilities! This creamy corn pudding shines brightest when served warm alongside roasted chicken or holiday ham – the sweet-savory combo is heavenly. For dessert? Top it with a dollop of whipped cream and watch it disappear. Leftovers (if you have any!) taste amazing cold straight from the fridge too – not that I’d know from personal experience or anything…

Storing and Reheating Creamy Corn Pudding

Here’s the good news – this creamy corn pudding keeps beautifully! Just cover it tightly and refrigerate for 3-4 days. When reheating, I always use the oven (about 300°F for 15-20 minutes) to bring back that perfect texture. Microwaving works in a pinch, but can make it a bit rubbery – trust me, I’ve tried both ways!

Creamy Corn Pudding Variations

Oh, the fun we can have with this recipe! For a savory twist, stir in 1/2 cup sharp cheddar cheese before baking – it melts into the most delicious pockets of gooey goodness. Spice lovers, try adding a diced jalapeño (seeds removed if you’re not brave!) for a nice kick. And for pure decadence, swap the nutmeg for cinnamon and top with caramelized pecans – dessert heaven! If you enjoy savory sides, you might also like this wild rice pilaf with cranberries.

Nutritional Information

Each serving of this creamy corn pudding (about 1/6 of the dish) comes in at roughly 280 calories, with 18g fat, 25g carbs, and 6g protein. Keep in mind these numbers might shift slightly depending on your exact ingredients – especially if you use that extra cream swap I mentioned earlier! While it’s definitely a treat, those golden kernels do pack some fiber (2g per serving) and nutrients too. For general dietary guidelines, consulting a registered dietitian is always recommended by the Academy of Nutrition and Dietetics.

Frequently Asked Questions

Can I use canned corn instead of fresh or frozen?
You can, but drain it well and pat dry with paper towels first. The texture won’t be quite as fresh-tasting, but in a pinch, it works! Just reduce the sugar slightly since canned corn is often packed in liquid with added sweetness.

How do I prevent my corn pudding from curdling?
The key is blending everything smooth and not overbaking. If your oven runs hot, check at 40 minutes – you want that slight jiggle in the center. Also, make sure your eggs are room temperature before blending to help them incorporate evenly.

Can I make this ahead of time?
Absolutely! Mix the batter and refrigerate overnight (covered tightly). Just give it an extra 5-10 minutes baking time since it’ll be going in cold. The texture actually improves after resting!

Is there a dairy-free version?
I’ve had success using full-fat coconut milk instead of cream and milk – the flavor changes slightly but still tastes amazing. For the butter, use a good vegan substitute that melts well.

Made this creamy corn pudding? I’d love to hear how it turned out for you in the comments below! What variations did you try?

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