Sweet Corn Pudding Bake Recipe
A creamy and comforting Sweet Corn Pudding Casserole baked to golden perfection. This classic Southern-style casserole blends sweet corn with rich cream, milk, eggs, and a hint of sugar to create a smooth, custard-like side dish that’s perfect for holidays or family dinners.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
For the Casserole
- 2 cups Sweet Corn Kernels (Frozen corn works well; thaw and drain it first)
- 1 cup Whole Milk (Can substitute with any milk variant; whole milk preferred)
- 1 cup Heavy Cream (Avoid lighter substitutes to maintain the luxurious feel)
- 1/4 cup Granulated Sugar (Adjust according to taste)
- 1 teaspoon Salt (Consider adding freshly cracked black pepper)
- 1/4 cup All-Purpose Flour (Avoid substitutions to ensure the right texture)
- 3 large Eggs (Large eggs work best for binding)
- 1/4 cup Unsalted Butter (Melted for easier blending)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Blend Corn Mixture: In a blender, combine the sweet corn kernels, whole milk, heavy cream, granulated sugar, all-purpose flour, salt, and a dash of freshly cracked black pepper. Blend until the mixture is smooth and well combined, creating a creamy base.
- Combine Eggs and Butter: In a separate bowl, whisk together the large eggs and melted unsalted butter until homogenous. This will help bind the casserole and add richness.
- Mix All Ingredients: Pour the egg and butter mixture into the blender with the corn mixture. Blend briefly to combine everything evenly without over-mixing.
- Pour into Baking Dish: Transfer the combined mixture into the prepared baking dish, spreading it out evenly.
- Bake: Place the casserole in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the center is set (a knife inserted should come out mostly clean).
- Cool and Serve: Remove from the oven and allow the casserole to cool for a few minutes before serving. This resting time helps the pudding set further for perfect slices.
Notes
- Frozen corn can be used if fresh corn is unavailable; just make sure to thaw and drain it well.
- Adjust the sugar slightly to your taste if you prefer sweeter or more savory flavor.
- Using whole milk and heavy cream is key for that creamy, rich texture.
- Do not substitute the flour for gluten-free options unless the texture is otherwise adjusted, as it affects the pudding’s consistency.
- Allow the casserole to cool slightly before cutting to avoid it falling apart.
- Serve as a side dish to roasted meats or enjoy it as a comforting vegetarian main.
Find it online: https://oliviabakes.com/sweet-corn-pudding-bake-recipe/
