📝 About This Recipe
This quintessential Southern comfort classic sits perfectly at the intersection of a savory side dish and a delicate custard. With its signature wobble and a golden-brown crust, this pudding celebrates the natural sweetness of corn enhanced by a velvety, buttery base. It’s an essential centerpiece for holiday tables and Sunday suppers alike, offering a nostalgic warmth that pairs beautifully with smoky meats or roasted poultry.
🥗 Ingredients
The Corn Base
- 15.25 ounces Whole kernel corn (canned, drained well)
- 14.75 ounces Cream-style corn (premium quality)
- 1 cup Fresh corn kernels (cut from the cob for texture)
The Custard Batter
- 4 pieces Large eggs (room temperature, lightly beaten)
- 1/2 cup Granulated sugar
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 1/2 cup Heavy cream
- 1/2 cup Sour cream (full fat)
- 3 tablespoons Cornstarch (to help set the custard)
Seasonings and Flour
- 2 tablespoons All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Kosher salt
- 1/8 teaspoon Nutmeg (freshly grated)
- 1 pinch Cayenne pepper (optional, for depth)
For Garnish
- 2 tablespoons Fresh chives (finely minced)
- 1 pinch Smoked paprika (for color)
👨🍳 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 or non-stick spray.
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2
In a large mixing bowl, whisk together the 4 room-temperature eggs and the granulated sugar until the mixture is pale and slightly frothy.
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3
Slowly pour in the melted butter, heavy cream, and sour cream. Whisk continuously until the liquid base is smooth and fully emulsified.
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4
In a small separate bowl, sift together the flour, cornstarch, baking powder, salt, nutmeg, and cayenne. This prevents any dry clumps from forming in your pudding.
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5
Gradually add the dry ingredients into the egg and cream mixture, whisking gently until just combined. Do not overmix.
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6
Fold in the drained whole kernel corn, the cream-style corn, and the fresh corn kernels using a large rubber spatula. Ensure the corn is evenly distributed throughout the batter.
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7
Pour the mixture into your prepared baking dish, smoothing the top with the back of a spoon.
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8
Place the dish on the middle rack of the oven. Bake for 45 to 50 minutes.
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9
Check for doneness: The edges should be set and a beautiful golden brown, while the center should still have a slight, jell-like jiggle when the pan is gently shaken.
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10
If the top is browning too quickly, loosely tent the dish with aluminum foil for the last 10 minutes of baking.
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11
Remove from the oven and place on a wire rack. This is the hardest part: let it rest for at least 10-15 minutes. This allows the custard to finish setting.
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12
Just before serving, sprinkle with minced chives and a light dusting of smoked paprika for a professional finish.
💡 Chef's Tips
For the best texture, use room temperature eggs and cream so the melted butter doesn't seize up when mixed. If using frozen corn instead of fresh, ensure it is completely thawed and patted dry to avoid excess moisture. Don't overbake! The 'jiggle' in the middle is essential for a creamy, spoonable texture; if it's firm like bread, it's overdone. For a savory twist, fold in 1/2 cup of shredded sharp cheddar or chopped jalapeños for a spicy kick. Always use a ceramic or glass baking dish rather than metal for more even heat distribution and a better crust.
🍽️ Serving Suggestions
Serve alongside honey-glazed ham or slow-roasted turkey for a traditional holiday feast. Pairs excellently with smoky BBQ brisket or pulled pork to balance the heat with sweetness. Enjoy with a crisp, chilled glass of Chardonnay or a sparkling apple cider. For a vegetarian main, serve with a hearty kale and cranberry salad and roasted root vegetables. Leftovers are fantastic reheated the next morning with a fried egg on top.