Corn Pudding

Hannah Brooks

This corn pudding bakes sweet corn in an egg-and-cream custard with a little flour for a soft, scoopable side. It uses no muffin mix, gelatin, meat, or alcohol.

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Prep Time 15

Cook Time 50

Resting Time 10

Total Time 1 15

Servings: 8 servings (one 8-inch square baking dish)

Course: Side Dish

Cuisine: Southern American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

3 tablespoons unsalted butter melted and cooled, plus a little for greasing
4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon fine salt
1/4 teaspoon ground black pepper
4 cups frozen sweet corn thawed and thoroughly drained

Equipment

1 8-inch square 2-quart baking dish
1 Large mixing bowl
1 Whisk
1 Instant-read thermometer

Method

Heat the oven to 350°F and grease an 8-inch square 2-quart baking dish with a little unsalted butter.
Whisk the large eggs, whole milk, heavy cream, and melted unsalted butter in a large bowl until evenly combined.
Whisk in the all-purpose flour, baking powder, fine salt, and ground black pepper until no dry flour remains.
Fold in the frozen sweet corn, which should already be thawed and thoroughly drained.
Pour the mixture into the prepared baking dish and spread the corn evenly.
Bake uncovered at 350°F for 45 to 55 minutes, until the edges are lightly golden, the center has a gentle wobble but no liquid slosh, and the center reaches at least 160°F. Tent loosely with foil if the top browns before the center sets.
Let stand for 10 minutes so the custard firms slightly before dividing into 8 portions.

Notes

This is a savory, soft custard, not sliceable cornbread. Thaw and drain the corn well; excess water can stop the center setting. Use plain dairy and check any packaged additions for halal suitability. Estimated nutrition per one-eighth: about 230 calories, 7 g protein, 25 g carbohydrate, 12 g fat. No added sugar is required.