American
Corn Pudding
Corn, eggs, milk, and cornmeal bake into a soft custard with a set center and a golden top. It is a side, not a dessert, even with a spoon of sugar in the batter.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Servings
- 8
- Difficulty
- Easy
Why you’ll love it
- Cornmeal gives the pudding a soft set that flour alone does not.
- Baking powder lifts the eggs just enough so the center is not a dense brick.
- A 350°F oven sets the custard without browning the sugar too fast.
- Resting after baking keeps slices from collapsing when you scoop them.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 350°F. Butter an 8-inch square baking dish.
- 2
Whisk the eggs, whole milk, heavy cream, melted butter, and sugar in a large bowl.
- 3
Stir in the cornmeal, baking powder, kosher salt, black pepper, and paprika.
- 4
Fold in the corn kernels.
- 5
Pour the batter into the dish.
- 6
Bake at 350°F until the center is just set and the top is golden, 40 to 45 minutes. A knife near the center should come out with a few moist crumbs, not liquid batter.
- 7
Rest 10 minutes. Serve warm.
Pro tips
- If you use frozen corn, thaw it and drain it so the custard is not watery.
- Do not raise the oven to rush it. A hotter oven browns the top before the eggs set.
- The pudding will jiggle slightly in the center when it comes out and firm up as it rests.
Easy substitutions
- Heavy cream
- More whole milk
- Cornmeal
- 1/4 cup all-purpose flour
- Paprika
- A pinch of cayenne
Storage and reheating
Storage
Refrigerate, covered, up to 3 days.
Reheating
Cover and warm at 325°F until hot, about 15 minutes. Or microwave a portion until steaming.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 228
- Protein
- 6 g
- Carbs
- 24 g
- Fat
- 12 g
- Fiber
- 2 g
Budget friendly · Oven
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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