Holiday Corn Pudding
Elevate your holiday table with this luscious Holiday Corn Pudding, a crowd-pleasing side dish that perfectly balances sweet and savory notes. Made with a blend of creamy ingredients like heavy cream, whole milk, and butter, and loaded with both frozen corn kernels and velvety cream-style corn, this dish delivers a rich, indulgent texture that pairs beautifully with festive entrées. A touch of vanilla and a sprinkle of nutmeg infuse subtle warmth and holiday cheer into every bite. With its golden-brown crust and tender, custard-like center, this easy-to-make recipe is a show-stopper for any holiday feast, offering comforting flavors that your guests will rave about. Perfect for Thanksgiving, Christmas, or any special occasion, this corn pudding is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- 4 large eggs
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 0.25 cups cornstarch
- 0.5 teaspoons salt
- 1 teaspoons baking powder
- 2 cups frozen corn kernels
- 15 ounces canned cream-style corn
- 2 tablespoons all-purpose flour
- 1 teaspoons vanilla extract
- 0.25 teaspoons ground nutmeg
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish evenly with butter or non-stick spray.
In a large mixing bowl, melt the unsalted butter and whisk in the sugar until combined.
Add the eggs to the mixture one at a time, whisking well after each addition until the batter is smooth.
Gradually stir in the whole milk, heavy cream, and vanilla extract, mixing until fully incorporated.
In a separate bowl, combine the cornstarch, salt, baking powder, and all-purpose flour. Gradually sift the dry ingredients into the wet mixture, whisking continuously to avoid lumps.
Stir in the frozen corn kernels and the cream-style corn until distributed evenly throughout the batter.
Sprinkle in the ground nutmeg for a subtle holiday warmth, and gently fold the mixture to combine.
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
Bake the corn pudding in the preheated oven for 45–50 minutes, or until the edges are golden brown and the center is set but still slightly jiggly.
Remove the dish from the oven and let it cool for about 10 minutes before serving. The pudding will continue to firm up as it cools.
Serve warm, and enjoy this rich and creamy holiday side dish!
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1032 mg | 344% | |
| Sodium | 3310 mg | 144% | |
| Total Carbohydrate | 393.6 g | 143% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 267.3 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 599 mg | 46% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2497 mg | 53% | |
*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.
