Baked Sweet Corn Pudding with Cheddar Crust
A comforting American side dish featuring a baked sweet corn custard topped with a golden, melted cheddar crust. This creamy, mildly sweet pudding pairs perfectly with dinner entrees, offering a rich texture and cheesy finish.
Ingredients
Check ingredients as you go.
- Pudding Base
- Cheddar Crust
- General
Let’s make it
Preparation
Preheat your oven to 175°C (350°F). Grease a 2-quart (approx 1.9 liter) baking dish with unsalted butter.
Pudding Base
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, melted butter, all-purpose flour, salt, and black pepper until fully combined and smooth.
Pudding Base
Fold in the sweet corn kernels and half of the grated sharp cheddar cheese into the custard mixture gently to combine.
Assembly
Pour the corn custard mixture into the prepared baking dish, spreading it out evenly.
Cheddar Crust
Sprinkle the remaining grated sharp cheddar cheese evenly on top of the pudding. Optionally, dust lightly with paprika for color and a hint of smoky flavor.
Cooking
Bake in the preheated oven for 40 to 45 minutes or until the edges are set, the center is mostly firm, and the cheddar crust is melted, bubbly, and golden brown.
Finishing
Remove the dish from the oven and let the sweet corn pudding rest for 10 minutes before serving. This allows it to set and enhances the flavor.
Tips & notes
Make sure not to overbake, as the pudding can dry out. Using fresh sweet corn kernels adds natural sweetness and texture that frozen corn may lack. Letting the dish rest before serving improves slicing and flavor distribution.
Saving it for later
Store leftover sweet corn pudding covered in an airtight container in the refrigerator for up to 3 days. Avoid freezing as texture may change.
Reheating
Reheat individual portions in a microwave-safe dish covered loosely with a microwave-safe lid or wrap. Heat in 30-second intervals until warmed through, stirring gently to distribute heat evenly.
