Midwestern Sweet Corn Pudding
A classic Midwestern baked sweet corn pudding that is creamy, slightly sweet, and perfect as a comforting side dish for dinners or holiday meals. Made with fresh sweet corn, eggs, cream, and a touch of sugar, baked until golden and set.
Ingredients
Check ingredients as you go.
- Base Ingredients
Let’s make it
Preparation
Preheat the oven to 350°F (175°C). Grease a 1.5-quart baking dish with butter.
Mixing
In a large mixing bowl, whisk the eggs, heavy cream, melted butter, granulated sugar, salt, and black pepper until well combined.
Mixing
Stir in the cornmeal until evenly incorporated into the egg and cream mixture.
Mixing
Fold in the sweet corn kernels gently until evenly distributed.
Baking
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
Baking
Bake in the preheated oven for 40 to 45 minutes, or until the pudding is set and the top is lightly golden. A knife inserted near the center should come out clean.
Serving
Remove from oven and let cool for 10 minutes before serving. Serve warm as a delicious side dish.
Tips & notes
Use fresh sweet corn kernels when in season for best flavor. You can also substitute canned or frozen corn, drained, if needed. Do not overbake to keep the pudding moist and creamy. Letting it rest after baking helps it set and enhances texture.
Saving it for later
Store leftover corn pudding covered tightly in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Reheating
Reheat leftovers in a 350°F (175°C) oven for about 15 minutes until warmed through, or microwave on medium power, covered, in 1-minute intervals with stirring until heated evenly.
