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
Scale
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
