Corn and Wild Rice Pudding
Indulge in the comforting, rustic charm of Corn and Wild Rice Pudding, a savory twist on a classic dish that’s sure to delight your taste buds. This hearty recipe combines the nutty texture of wild rice with the natural sweetness of sautéed corn, all enveloped in a rich custard made with heavy cream, whole milk, and a touch of honey for subtle sweetness. Seasoned with aromatic nutmeg and a hint of black pepper, this baked dish achieves the perfect balance of flavors in every creamy bite. Ready in just over an hour, this gluten-free recipe is ideal as a side dish for family dinners or holiday gatherings. Garnish with freshly chopped parsley for a pop of color and freshness, and savor the earthy, wholesome flavors of this crowd-pleasing casserole.
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Recipe Information
Ingredients
- 1 cup Wild rice
- 3 cups Water
- 2 cups Sweet corn kernels (fresh, frozen, or canned)
- 1.5 cups Heavy cream
- 1 cup Whole milk
- 3 Large eggs
- 2 tablespoons Unsalted butter
- 2 tablespoons Honey
- 0.5 teaspoons Ground nutmeg
- 1 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the wild rice under cold water in a fine mesh strainer. In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice and 1/2 teaspoon of salt. Reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and has absorbed most of the water. Drain any excess water if needed and set aside.
While the rice cooks, preheat the oven to 350°F (175°C). Lightly grease a 2-quart baking dish with butter or cooking spray.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the corn kernels and sauté for 3-4 minutes, stirring occasionally, until they begin to soften. Remove from heat.
In a large mixing bowl, whisk together the heavy cream, whole milk, eggs, honey, ground nutmeg, remaining 1/2 teaspoon of salt, and ground black pepper until well combined.
Stir the cooked wild rice and sautéed corn into the cream and egg mixture, ensuring everything is evenly coated.
Pour the mixture into the prepared baking dish, spreading it out evenly. Cover the dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the pudding is set and lightly golden on top.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.8 g | 224% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1009 mg | 336% | |
| Sodium | 2888 mg | 126% | |
| Total Carbohydrate | 250.4 g | 91% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 71.2 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 450 mg | 35% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2173 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
