📝 About This Recipe
A quintessential comfort dish of the American South, this corn pudding bridges the gap between a savory side and a delicate custard. It features a luscious, velvety texture punctuated by the snap of fresh kernels and a hint of nutmeg that warms the palate. This recipe elevates a humble pantry staple into a sophisticated, golden-brown masterpiece that is both nostalgic and deeply satisfying.
🥗 Ingredients
The Corn Base
- 3 cups Fresh or frozen corn kernels (if using fresh, about 4 ears; if frozen, thawed and drained)
- 14.75 ounces Cream-style corn (one standard can)
The Custard Mixture
- 4 Large eggs (at room temperature)
- 1 cup Heavy cream (provides a richer mouthfeel than milk)
- 1/2 cup Whole milk
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 1/3 cup Granulated sugar (adjust to 1/4 cup for a more savory profile)
- 3 tablespoons Cornstarch (the secret to a perfect set)
Seasonings and Aromatics
- 1 teaspoon Kosher salt
- 1 teaspoon Baking powder (adds a slight lift to the texture)
- 1/4 teaspoon Freshly grated nutmeg
- 1 pinch Cayenne pepper (optional, for a subtle back-end warmth)
- 2 tablespoons Fresh chives (finely minced for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch ceramic baking dish or a 2-quart casserole dish with butter.
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2
In a large mixing bowl, whisk the 4 eggs until they are well-beaten and light yellow in color.
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3
Slowly pour in the melted butter while whisking constantly to ensure the eggs don't scramble from the heat.
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4
Add the heavy cream, whole milk, and granulated sugar to the egg mixture. Whisk until the sugar has mostly dissolved.
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5
In a small ramekin, combine the cornstarch, baking powder, and salt. Sift this dry mixture into the wet ingredients to prevent any lumps.
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6
Add the freshly grated nutmeg and the pinch of cayenne pepper, stirring to distribute the spices evenly.
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7
Fold in the cream-style corn and the whole corn kernels using a rubber spatula. Ensure the kernels are evenly suspended in the custard.
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8
Pour the batter into the prepared baking dish, smoothing the top with your spatula.
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9
Place the dish on the middle rack of the oven. Bake for 45 to 50 minutes.
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10
Check for doneness: the edges should be a deep golden brown and slightly puffed, while the center should have a very slight, jelly-like jiggle when shaken.
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11
Remove from the oven and place on a wire cooling rack. This is the hardest part: let it rest for 10-15 minutes. This allows the custard to fully set.
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12
Garnish with freshly minced chives and an extra dusting of nutmeg if desired before serving warm.
💡 Chef's Tips
Use room temperature eggs and dairy to ensure the melted butter doesn't seize up when mixed. If using fresh corn, scrape the 'milk' from the cob with the back of your knife for extra flavor. Avoid over-baking; the pudding will continue to firm up as it rests outside the oven. For a crustier top, sprinkle a tablespoon of demerara sugar over the batter just before baking. If you prefer a more savory dish, reduce the sugar and add 1/2 cup of shredded sharp cheddar cheese.
🍽️ Serving Suggestions
Serve alongside a honey-glazed ham for a classic holiday pairing. Pairs beautifully with spicy BBQ pulled pork to balance the heat with its creamy sweetness. Accompany with a crisp green salad tossed in a sharp vinaigrette to cut through the richness. Enjoy leftovers at room temperature for a delightful brunch side dish. Excellent when served with a glass of chilled, buttery Chardonnay.