The Best Corn Pudding
Creamy, buttery, and irresistibly comforting, "The Best Corn Pudding" is the ultimate side dish for any gathering. This classic recipe combines the natural sweetness of whole kernel corn and velvety creamed corn with a rich blend of milk, heavy cream, and eggs for a custard-like texture that’s pure perfection. A touch of cheddar cheese adds optional savory depth, while a golden, lightly crisped top provides the perfect contrast to its soft interior. With just 15 minutes of prep time and straightforward steps, this crowd-pleaser bakes to a luscious, golden finish in under an hour. Whether served at holiday feasts, backyard barbecues, or weeknight dinners, this delightful corn pudding will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 large eggs
- 0.25 cup granulated sugar
- 1.5 cups milk
- 0.5 cup heavy cream
- 0.25 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 2 cups canned whole kernel corn (drained)
- 2 cups canned creamed corn
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons chopped fresh parsley (garnish, optional)
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9x13-inch baking dish with butter or non-stick cooking spray and set aside.
Melt the unsalted butter in a small saucepan over low heat or in the microwave until fully melted. Let it cool slightly.
In a large mixing bowl, whisk together the eggs and granulated sugar until smooth and well combined.
Pour in the milk, heavy cream, and melted butter, and whisk until smooth.
In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
Gradually add the dry ingredients to the wet ingredients, whisking until no lumps remain and the mixture is smooth.
Fold in the canned whole kernel corn, creamed corn, and shredded cheddar cheese (if using). Mix gently until fully incorporated.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the pudding is set in the center.
Remove from the oven and let the corn pudding cool for 10 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1141 mg | 380% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 266.0 g | 97% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 110.9 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 1438 mg | 111% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2525 mg | 54% | |
*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.
