Traditional Corn Pudding

Traditional corn pudding is a soft, creamy side dish with a delicate custard base and the clean flavor of fresh or frozen corn. It bakes to a tender consistency with lightly browned edges while staying custard-like in the center, making it a natural partner for roasted chicken, turkey, or ham.

Ingredients for Traditional Corn Pudding

Corn is the star, providing sweetness and texture. Butter adds richness and helps brown the edges. Eggs bind the pudding and give it a custard structure. Milk and half-and-half create the creamy base. Cornmeal thickens the pudding without making it dense. Sugar balances the corn’s natural sweetness. Salt and black pepper sharpen the flavor. A touch of vanilla extract rounds out the taste without being obvious.

Why This Traditional Corn Pudding Works

Corn pudding relies on a custard base where eggs cook gently in a dairy mixture, thickening it to a silky consistency. The cornmeal adds body without turning the pudding gluey or starchy. Baking uncovered allows the top to brown lightly and the edges to set while the center stays creamy.

The key is baking at a moderate temperature so the eggs cook through without curdling and the pudding rises slightly as it sets. Fresh or thawed frozen corn keeps the flavor bright and prevents the pudding from tasting thin or watered-down.

Mistakes To Avoid

Overmixing the batter breaks down the egg structure and creates a dense, gluey pudding instead of a light custard. Stir just until the ingredients are combined, then stop.

Baking at too high a temperature causes the edges to brown too fast and the center to curdle or separate. The pudding will look curdled and taste grainy. Stick to 350°F (175°C).

Using canned corn instead of fresh or frozen adds too much liquid and prevents the pudding from setting properly. It will taste thin and watery instead of creamy.

Covering the pudding while it bakes traps steam and makes the top soggy instead of lightly browned. Bake it uncovered for the right texture.

As an Amazon Associate, we earn from qualifying purchases.

Ingredients

• 4 tablespoons butter, melted
• 4 cups fresh corn kernels or thawed frozen corn
• 3 large eggs, room temperature
• 1 cup whole milk, room temperature
• 1 cup half-and-half, room temperature
• 1/4 cup cornmeal
• 3 tablespoons sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon vanilla extract

Step-by-step Instructions

1. Heat oven to 350°F (175°C). Pour 2 tablespoons melted butter into a 9×13 baking pan and tilt to coat the bottom and sides evenly.
2. In a large bowl, whisk together eggs, milk, half-and-half, cornmeal, sugar, salt, pepper, and vanilla until smooth and no lumps remain.
3. Stir in corn kernels and the remaining 2 tablespoons melted butter until just combined. Do not overmix.
4. Pour the mixture into the prepared pan.
5. Bake uncovered in the middle rack of the oven for 45 to 50 minutes, until the top is light golden brown and the center jiggles only slightly when you gently shake the pan.
6. Check the center with an instant-read thermometer. It should read 160°F (71°C) or higher. If the top is browning too fast, loosely tent it with foil for the last 10 minutes, but keep it uncovered for most of the bake.
7. Remove from the oven and let rest for 5 minutes before serving.