This creamy, sweet corn pudding is a delightful side dish or dessert, perfect for summer gatherings or cozy meals. It balances the sweetness of corn with a rich, custard-like texture.
Ingredients:
- 4 cups fresh or frozen corn kernels (if frozen, thaw and drain)
- 1 cup milk (whole milk recommended for richness)
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 4 tablespoons butter, melted
- optional: a few tablespoons of chopped chives, or green onions for garnish.
Instructions:
- Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Grease a 8×8 or 9×9 inch baking dish.
- Blend the Corn:
- If using fresh corn, you can use a knife to remove the corn from the cob. if using frozen, thaw them first.
- In a blender or food processor, combine 2 cups of the corn kernels with the milk. Blend until smooth.
- Combine Ingredients:
- In a large mixing bowl, pour the blended corn mixture.
- Add the remaining 2 cups of whole corn kernels, heavy cream, sugar, eggs, cornstarch, salt, and nutmeg (if using).
- Whisk until all ingredients are well combined. then whisk in the melted butter.
- Bake:
- Pour the corn pudding mixture into the prepared baking dish.
- Bake for 45-55 minutes, or until the pudding is set and the top is lightly golden brown. A knife inserted into the center should come out clean.
- Cool and Serve:
- Remove the corn pudding from the oven and let it cool for a few minutes before serving.
- If wanted, garnish with chopped chives or green onions.
- Serve warm.
Tips and Variations:
- For a richer flavor, use heavy cream instead of milk.
- Add a pinch of cayenne pepper for a subtle spicy kick.
- Adding some shredded cheese, like cheddar, adds a delicious savory element.
- If you desire a sweeter pudding, increase the amount of sugar.
Enjoy your homemade sweet corn pudding!