Go Back
–+ servings
spoonful of Creamy Corn Pudding
Olga

Corn Pudding Recipe That Makes the Perfect Side

No ratings yet
This corn pudding recipe makes the perfect side for roasted chicken, pork, or holiday dinners. Creamy in the center, golden on top, and full of sweet corn flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Corn Base
  • 2 cans creamed corn see recipe [here]
  • 10 mini frozen sweet corn on the cob boiled and kernels cut off, drained or 1½ (16 oz) bags frozen corn
Custard Mixture
  • 6 large eggs
  • 1 cup heavy cream
  • ¼ cup raw wild honey or any good-quality honey
  • 5 tbsp butter slowly melted and cooled slightly
Dry Ingredients
  • ¼ cup cornstarch
  • 1½ tsp baking powder
  • 1 tsp salt
  • ¼ tsp onion powder
For the Pan
  • Butter for greasing the baking dish

Equipment

  • 1 Baking Pan
  • 1 Whisk
  • 1 Large Mixing Bowl
  • 1 Silicone Spatula
  • 1 Knife
  • 1 Cutting Board

Method
 

Prep
  1. Preheat oven to 400°F. Butter a 9x13-inch baking dish. Boil the mini corn on the cob, slice off the kernels, and drain well. Slowly melt the butter and set aside to cool slightly.
Instructions
  1. In a large mixing bowl, whisk together the eggs, heavy cream, and honey until smooth.
  2. Add the cooled melted butter, then stir in the creamed corn and corn kernels. Mix until combined.
  3. In a separate bowl, whisk together the cornstarch, baking powder, salt, and onion powder until even.
  4. Add the dry ingredients to the wet mixture and stir until fully incorporated.
  5. Pour the mixture into the buttered baking dish and smooth the top.
  6. Bake for 55 to 60 minutes, or until the center is just set and the top is golden. It should have a soft, custardy texture when done.
  7. Cool for about 10 minutes before serving. Serve warm for the best flavor and texture.

Tried this recipe?

Let us know how it was!