Description
This creamy corn pudding recipe is a comforting and delicious custard-style side dish featuring whole-kernel corn baked in a rich, buttery sauce made with cream and milk. Perfectly seasoned with a hint of nutmeg and baked until set, it offers a smooth texture and a subtly sweet flavor, ideal for holiday dinners or cozy family meals.
Ingredients
Scale
Primary Ingredients
- 3 tbsp butter
- 3 tbsp flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp sugar
- 1/2 cup light cream or half & half
- 3/4 cup milk
- 2 cans whole-kernel corn (drained)
- 3 eggs, well beaten
- 1/4 tsp nutmeg (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and grease a 1-quart casserole dish to prevent sticking and ensure even baking.
- Combine Ingredients: In a heavy-bottomed saucepan, melt the butter over medium heat. Remove from heat and whisk in the flour, salt, pepper, and sugar until smooth to create a roux base.
- Add Cream and Milk: Slowly blend in the light cream and milk, then return the saucepan to medium-high heat. Stir continuously until the mixture boils and thickens to a smooth custard-like consistency. Remove from heat.
- Mix in Corn and Eggs: Stir the drained whole-kernel corn into the thickened sauce until well combined. Thoroughly blend in the beaten eggs and add the optional nutmeg for a hint of warm spice.
- Pour and Bake: Transfer the corn pudding mixture evenly into the prepared casserole dish. Place the dish inside a larger pan filled with 2 inches of hot water, creating a water bath (bain-marie) to promote gentle, even baking. Bake in the preheated oven for 45 to 50 minutes or until a knife inserted in the center comes out clean.
- Let It Rest and Serve: Remove the pudding from the oven and allow it to rest for about 10 minutes to firm up slightly, making it easier to serve. Optionally garnish with fresh parsley for a touch of color. Serve warm.
Notes
- Using a water bath during baking ensures a creamy and custard-like texture without cracking or drying out the pudding.
- The optional nutmeg adds a subtle warm flavor but can be omitted or replaced with a pinch of cinnamon if desired.
- Make sure to drain the canned corn well to avoid excess moisture impacting the pudding’s consistency.
- This recipe can be made ahead and reheated gently in the oven or microwave.
- For a richer pudding, substitute light cream with heavy cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: corn pudding, creamy corn custard, baked corn pudding, holiday side dish, comfort food
