A creamy, sweet, and comforting corn pudding that’s perfect for a side dish or dessert. It’s a delightful blend of sweet corn kernels, milk, eggs, and a touch of sweetness.
Ingredients:
- 2 cups fresh or frozen sweet corn kernels (if frozen, thawed)
- 1 cup milk (whole or 2%)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup melted butter (unsalted)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Optional: a pinch of nutmeg or cinnamon
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease a 8×8 inch baking dish or a similar sized casserole dish.
- Blend the Corn:
- If using fresh corn, cut the kernels off the cobs.
- Place one cup of the corn kernels into a blender or food processor.
- Add the milk and blend until smooth.
- Combine Ingredients:
- In a large mixing bowl, whisk together the eggs and sugar until well combined.
- Add the flour and salt, whisking until smooth.
- Add the melted butter and vanilla extract, and mix thoroughly.
- Pour in the blended corn and milk mixture.
- Add the remaining whole corn kernels to the bowl.
- If using, stir in a pinch of nutmeg or cinnamon.
- Mix everything until well combined.
- 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 golden brown.
- A toothpick 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.
- Serve warm as a side dish or dessert.
Optional additions:
- Cheese: Add 1/2 cup of shredded cheddar cheese or Monterey Jack cheese for a savory twist.
- Jalapenos: For a spicy kick, add finely chopped jalapenos.
- Onions/peppers: some finely diced onions and peppers can add a nice savory element.
- Creamed corn: replace some of the milk and corn with creamed corn for a richer texture.
Enjoy your delicious homemade Sweet Corn Pudding!