If you’re searching for a side dish that brings comfort, a little sweetness, and a touch of spice all in one warm, creamy package, then look no further than this Damn Good Corn Pudding Recipe. It’s a wonderfully simple yet indulgent casserole that blends tender corn kernels with a rich custard-like batter, seasoned thoughtfully with cumin and coriander for a subtle savory edge. Whether you’re cooking for a holiday feast or a cozy family dinner, this corn pudding has that perfect balance of flavors and textures that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients may look straightforward, but each one plays an essential role in creating the unforgettable taste and texture of this dish. From the sweetness of creamed corn to the warmth from spices, and from the fluffiness that eggs provide to the creamy richness of butter and heavy cream—every component matters.
- 1¾ cups all-purpose flour: Provides structure and a light base that lets the corn shine.
- 1¼ cups sugar: Adds the perfect touch of sweetness to balance the savory notes.
- 3 Tbsp plus 1 tsp baking powder: Ensures a light, tender texture by giving the pudding a nice rise.
- 1½ tsp salt: Enhances all the flavors without overpowering the natural sweetness.
- ½ tsp red pepper flakes (optional): Adds a subtle kick for those who enjoy a little heat.
- 1 tsp cumin: Brings earthy warmth that complements the corn beautifully.
- 1 tsp coriander: Adds a bright, citrusy note for extra dimension.
- 6 eggs: Responsible for binding the pudding and creating that creamy custard texture.
- ½ cup butter (melted): Provides richness and a silky mouthfeel.
- 2 cups heavy cream: Amplifies the creaminess and gives the pudding its irresistible softness.
- 1 (14.75-oz) can of creamed corn: Brings moisture, natural sweetness, and smoothness.
- 2 green onions (chopped): Lend a fresh, bright pop to balance the creamy richness.
- 1½ cups fresh or frozen corn kernels: Add texture and bursts of juicy sweetness throughout the pudding.
How to Make Damn Good Corn Pudding Recipe
Step 1: Preheat and Prepare Your Dish
Start by heating your oven to 300ºF, then lightly coat a 9×13-inch baking dish with cooking spray. This prep ensures your pudding won’t stick and can bake evenly—an important foundation for success in this recipe.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, salt, cumin, and coriander. This step blends all the key dry flavor components and the leavening agent so they distribute perfectly through your batter.
Step 3: Beat the Wet Ingredients
Grab a large bowl and use a handheld mixer to beat the eggs, heavy cream, and melted butter together until smooth and well combined. This rich mixture forms the creamy custard base that makes this pudding so delightful.
Step 4: Fold in the Corn and Onions
Gently stir the creamed corn, chopped green onions, and fresh or frozen corn kernels into your wet ingredients. This adds fresh texture and layers of sweetness while combining all the flavors beautifully.
Step 5: Bring It All Together
Carefully add the dry flour mixture to the wet mixture, folding just until combined. Overmixing here can make the pudding dense, so slow and gentle is the way to go to keep everything light and tender.
Step 6: Bake Your Corn Pudding
Pour the batter into your prepared 9×13-inch baking dish, then cover with foil. Bake covered for 1 hour—this slow bake will let the flavors meld and the custard set gently. After that, remove the foil and bake for another 30 minutes to develop a light, golden top.
How to Serve Damn Good Corn Pudding Recipe
Garnishes
Sprinkle some fresh chopped parsley or extra chopped green onions on top just before serving. This adds a lovely pop of color and freshness that complements the comforting flavors perfectly.
Side Dishes
This corn pudding pairs wonderfully alongside roasted meats like turkey, ham, or chicken, making it a fabulous addition to holiday spreads or Sunday dinners. A crisp green salad or sautéed leafy greens bring balance and a touch of brightness to your plate.
Creative Ways to Present
Try serving individual portions in ramekins for a charming personal touch, or use it as a hearty filling in savory hand pies or as a base layer under a spicy sausage topping. Its creamy texture adapts beautifully to many presentations.
Make Ahead and Storage
Storing Leftovers
Place any leftover Damn Good Corn Pudding in an airtight container and refrigerate for up to 4 days. Its flavors continue to deepen overnight, making it even more delicious the next day.
Freezing
This pudding freezes well if you want to prepare in advance. Wrap it tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the pudding with foil and warm it in a 325ºF oven until heated through, about 20-25 minutes. Alternatively, you can microwave individual servings, but the oven method keeps the texture more consistent.
FAQs
Can I use fresh corn instead of canned creamed corn?
Absolutely! Fresh corn adds a wonderful natural sweetness and texture, though you might want to puree a portion of it with a bit of cream to replicate the creamy texture that canned creamed corn provides.
Do I have to use heavy cream, or is there a substitute?
Heavy cream creates that signature rich and silky texture, but if needed, full-fat milk or half-and-half can work in a pinch. Just keep in mind the pudding may be less creamy and slightly less rich.
Is this recipe gluten-free?
This particular recipe includes all-purpose flour, making it not gluten-free. However, you can experiment with gluten-free flour blends designed for baking to make it suitable for gluten intolerance.
Can I make this recipe spicy?
Definitely! The optional red pepper flakes add a gentle heat, but feel free to bump up the amount or add a dash of cayenne pepper if you like your dishes with more kick.
How do I know when the corn pudding is done baking?
The pudding should be set in the center, with a golden top after you remove the foil for the last 30 minutes. A toothpick inserted in the middle should come out mostly clean, possibly with some moist crumbs attached—that’s perfect!
Final Thoughts
You really can’t go wrong with this Damn Good Corn Pudding Recipe. It’s a recipe that feels like a warm hug on a plate and is sure to become a beloved staple in your kitchen. Whether you’re serving it for a festive occasion or a weeknight treat, it’s comfort food at its finest—making corn pudding with these simple steps will soon have you coming back for more.
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Damn Good Corn Pudding Recipe
- Total Time: 1 hour 50 minutes
- Yield: 10 servings 1x
Description
This Damn Good Corn Pudding is a rich, creamy, and flavorful side dish perfect for any occasion. Combining sweet corn with spices like cumin and coriander, this comforting casserole is baked to perfection with a tender, custard-like texture and a golden top. It’s a crowd-pleaser that pairs well with a variety of mains.
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour
- 1¼ cups sugar
- 3 Tbsp plus 1 tsp baking powder
- 1½ tsp salt
- ½ tsp red pepper flakes (optional)
- 1 tsp cumin
- 1 tsp coriander
Wet Ingredients
- 6 eggs
- ½ cup butter (melted)
- 2 cups heavy cream
- 1 (14.75-oz) can of creamed corn
Produce
- 2 green onions (chopped)
- 1½ cups fresh or frozen corn kernels
Instructions
- Preheat Oven: Preheat your oven to 300ºF. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, salt, cumin, and coriander until well combined. Set this dry mixture aside.
- Beat Wet Ingredients: In a large bowl, use a handheld mixer to beat together the eggs, heavy cream, and melted butter until smooth and fully blended.
- Add Corn and Onions: Stir the creamed corn, chopped green onions, and fresh or frozen corn kernels into the wet ingredients, folding them in evenly.
- Combine Mixtures: Add the flour mixture to the wet corn mixture and stir gently until just combined. Avoid overmixing to keep the pudding tender.
- Prepare to Bake: Pour the batter into the prepared 9×13-inch dish and spread it evenly. Cover the dish tightly with aluminum foil.
- Bake Covered: Bake the pudding covered for 1 hour in the preheated oven to allow it to set and cook through.
- Bake Uncovered: Remove the foil and continue baking for an additional 30 minutes. This will brown the top and finish cooking the pudding for a perfect texture.
Notes
- For a spicier pudding, increase the red pepper flakes or add a pinch of cayenne pepper.
- You can substitute half-and-half for heavy cream for a lighter version, but the texture may be less rich.
- Fresh corn kernels provide more sweetness and texture, but frozen works well if thawed first.
- Let the dish rest for 10-15 minutes after baking before serving to help it set.
- This pudding can be made a day ahead and reheated gently in the oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
