Grandmas Golden Secret Creamy Baked Sweet Corn Pudding

Creamy Sweet Corn Pudding

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Preparation time:20 Mins

Cooking time:01 Hrs 5 Mins

Servings:8 servings

Ingredients:

• 4 cups Fresh or Frozen Corn Kernels
• 1 cup Whole Milk
• 1 cup Heavy Cream
• 3 Large Eggs, lightly whisked
• 4 Tbsp Unsalted Butter, melted, plus extra for greasing
• 1/3 cup Granulated Sugar
• 1/4 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Salt (Kosher or Sea)
• 1 tsp Vanilla Extract
• 1/4 tsp Ground Nutmeg

Instructions:

• Preheat oven to 350°F (175°C). Generously grease a 9x13 inch or 8x8 inch baking dish with butter.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until thoroughly combined.
• In a separate bowl, whisk together the milk, heavy cream, eggs, and vanilla extract until smooth.
• Melt the 4 tablespoons of butter. Pour the melted butter into the wet mixture, whisking constantly. Gently fold in the corn kernels.
• Pour the wet ingredients (including the corn) into the dry ingredients. Gently fold everything together using a spatula until just combined. Do not overmix.
• Pour the batter evenly into the prepared baking dish.
• Bake for 55 to 65 minutes, or until the edges are lightly golden brown and a thin knife inserted near the centre comes out mostly clean.
• Let the pudding rest on a cooling rack for 10-15 minutes before slicing and serving warm.

Nutrition Facts

Calories:570 kcal

Protein:6.8 g

Fat:19.2 g

Carbs:39.2 g

Fiber:3.2 g

Sugar:0.0 g

Sodium:4907 mg

Recipe Info

Category:Side Dish, Vegetarian

Cuisine:American

Unearthing the Soul of Comfort: Why This Sweet Corn Pudding Reigns Supreme

There are dishes that grace our tables, and then there are dishes that transport us. Our Sweet Corn Pudding falls squarely into the latter category. It’s more than just a side dish; it’s a foundational piece of American comfort cuisine, a golden slice of memory baked to tender perfection. This particular iteration strikes that elusive balance—creamy enough to feel indulgent, yet structured enough to hold its shape, showcasing the pure, unadulterated sweetness of summer corn. Forget the dry, overly eggy casseroles you might have encountered; this recipe resurrects a quintessential comfort food, leaning heavily on rich dairy and the natural sugars of high-quality kernels. We aim for a texture that is profoundly satisfying, making it an ideal accompaniment to a hearty Sunday roast or even standing proudly as a flavourful vegetarian centerpiece.

The Nostalgic Hug in a Dish: Defining Our Creamy Baked Creation

What precisely distinguishes this baked creation? It’s a custard-like body infused deeply with corn flavour, punctuated by delightful bursts of whole kernels. This creamy sweet corn pudding is designed to set with a yielding, almost silken interior, contrasting beautifully with the lightly browned, slightly crisped edges achieved in the oven. The difficulty level here is definitively Easy , relying on straightforward mixing techniques rather than complex culinary acrobatics. With only 20 minutes of active preparation time and about an hour of baking, this recipe is impressively accessible, making it perfect for whipping up when the craving strikes. We are targeting 8 generous servings, capturing that perfect essence of summer sweet corn pudding that seems to disappear far too quickly.

Beyond the Canned: Achieving Peak Summer Flavor

While expediency often leads us to the freezer aisle, maximizing the flavour profile requires embracing fresh corn when it is in season. If you are lucky enough to have access to sweet corn straight from the stalk, aim for about 4 cups of kernels, which equates roughly to 4 large ears. If you opt for frozen, a vital trick is to use them slightly frosty—not fully thawed—to help maintain their structural integrity during the initial mix. This commitment to high-quality kernels is what elevates the finished product beyond standard fare into something truly memorable.

Balancing Sweet and Savoury: The Secret Profile of This Pudding

The true magic of this corn pudding recipe lies in its subtle duality. While it possesses a pleasant sweetness, derived primarily from the corn itself and just 1/3 cup of granulated sugar, it requires careful savoury grounding. We achieve this crucial balance through the inclusion of a full teaspoon of salt and a mere whisper of ground nutmeg (1/4 teaspoon). This combination ensures that the pudding tastes deeply of corn, rather than tasting solely like dessert. It's this sophisticated profile that allows it to transition seamlessly between holiday side dish and elegant vegetarian offering.

Picnic Perfection: Serving Suggestions for the Ultimate Side

When it comes time to serve this golden delight, remember its versatility. As a classic side, it pairs magnificently with robust meats like baked ham or slow-roasted pulled pork. However, for a lighter approach, consider serving small, warm squares topped with a dollop of slightly tangy sour cream mixed with a squeeze of lime juice and a generous grind of black pepper—the acid cuts through the richness beautifully. For an extraordinary brunch presentation, a square topped with a perfectly poached egg introduces a delightful, satisfying richness.

Assembling the Golden Kernel Components for Richness

To create a texture that is both custardy and robust, we must carefully consider the foundational elements of our sweet corn pudding casserole . This recipe uses a precise blend of dairy and eggs to form the binding structure around the star ingredient: the corn. For richness, we use a combination of 1 cup of whole milk and 1 full cup of heavy cream. The eggs, three large ones lightly whisked, act as the primary coagulant, ensuring a satisfying set after baking. Melting 4 tablespoons of unsalted butter brings the necessary fat content, adding depth and preventing sticking.

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Essential Kitchen Arsenal: Tools Needed for Perfect Texture

While the ingredients define the flavour, the right implements ensure the correct texture. You will primarily need a standard 9x13 inch baking dish, or an 8x8 inch dish if you prefer a significantly thicker bake. Beyond standard measuring tools, a large mixing bowl and a rubber spatula are essential. The spatula is critical for gently folding ingredients together later—we want cohesion, not aggressive development of gluten. A small saucepan for melting butter completes the necessary setup for this easy sweet corn pudding .

Selecting Your Corn: Fresh vs. Frozen Kernel Choices

As mentioned, the quality of your corn dictates the quality of the final dish. If using fresh corn, ensure the silks are minimal and the kernels are plump. If using frozen, resist the urge to fully thaw them; they should still be quite cold when folded into the batter. A professional trick to guarantee continuous corn essence is to take about one-third of your measured corn and pulse it in a food processor until it forms a coarse puree before folding it in with the whole kernels. This puree melts into the batter, intensifying the flavour throughout the bake.

Dairy Depth: The Cream and Milk Ratio Explained

The 1:1 ratio of heavy cream to whole milk is not arbitrary; it is the key to achieving that desired mouthfeel. The heavy cream provides the essential fat content necessary for a creamy sweet corn pudding that melts in your mouth, while the whole milk provides the necessary liquid volume to hydrate the flour and allow the eggs to form a tender custard matrix. Using only milk results in a thinner, more brittle texture, whereas using only cream can sometimes cause the pudding to separate or become overly dense.

Spices and Binders: What Holds This Comfort Together

Our dry components must be perfectly integrated before the wet ingredients are introduced. We use 1/4 cup of all-purpose flour, spooned and leveled accurately, which acts as the primary binder alongside the eggs. This flour content is low enough that it doesn't result in a bread-like texture, but sufficient to give the custard structure. We combine this with 1 teaspoon of baking powder for a gentle lift, 1 teaspoon of salt to amplify the sweetness, the sugar, and the indispensable 1/4 teaspoon of nutmeg.

The Step-by-Step Alchemy: Transforming Ingredients into Baked Gold

The process is elegantly simple, moving sequentially from dry to wet, culminating in a gentle marriage of components. Begin by preheating your oven to 350° F ( 175° C). Generously butter your chosen baking dish—do not skimp here, as this pudding loves to stick! In your largest bowl, thoroughly whisk together the flour, sugar, baking powder, salt, and nutmeg until no dry pockets remain. In a separate container, lightly whisk the milk, heavy cream, eggs, and 1 teaspoon of vanilla extract.

Next, melt the 4 tablespoons of butter and pour this warm liquid into the wet mixture, whisking constantly to temper the eggs slightly. Now, introduce your corn kernels (including any processed puree) to this wet blend. Finally, pour the entire wet, corn-laden mixture directly into the bowl containing the dry ingredients. Using your rubber spatula, fold everything together until just combined. Overmixing will lead to a tough pudding; a few small lumps are preferable to overworked batter. Pour the batter evenly into the prepared dish.

Achieving the Ideal Custard Set: Oven Management Techniques

Baking this sweet corn pudding casserole is a study in gentle heat management. We are looking for a slow, even bake that solidifies the custard without scrambling the eggs or evaporating all the moisture.

The Initial Blend: Creating the Smooth Pudding Base

The initial blending step, as detailed above, is crucial for aeration without over-developing the structure. By adding the fat (melted butter) directly to the cold dairy and eggs, we ensure it is evenly distributed before it hits the flour, promoting a smooth final texture.

Prepping the Vessel: Buttering and Readying the Baking Dish

A well-buttered vessel is non-negotiable for this corn pudding recipe . If you use a glass or ceramic dish, ensure the butter coats the bottom and sides right up to the intended fill line. This preparation ensures that the caramelized sugars on the edge will release cleanly, providing beautiful, golden crust without ripping the tender pudding.

Baking Dynamics: Monitoring Doneness Without Overcooking

Bake this beauty for 55 to 65 minutes. The tell-tale sign of completion is when the edges are visibly set and lightly browned, and a thin knife inserted near the centre comes out mostly clean—it should still appear moist, not bone dry. If you rely on an instant-read thermometer, the internal temperature should register around 180° F ( 82° C). Pulling it out a moment too early is always safer than pulling it out too late.

The Crucial Rest: Allowing the Sweet Corn Pudding to Settle

Perhaps the most overlooked step in making a successful baked pudding is patience post-oven. Allow the Sweet Corn Pudding to rest on a cooling rack for 10 to 15 minutes. During this time, the residual heat continues to set the custard structure, allowing it to firm up enough to be cleanly scooped or sliced without collapsing into a puddle.

Elevating Your Batch: Creative Twists and Savoury Additions

While the base recipe is stellar, this dish begs for customization based on your palate or the occasion. This is where you can truly personalize your summer sweet corn pudding .

Spice Variations: Introducing a Hint of Heat or Herbaceousness

To move this away from the purely sweet, consider swapping out the gentle nutmeg for something bolder. A dash of smoked paprika, accompanied by a tiny pinch of cayenne pepper, introduces a lovely, low-level heat reminiscent of Southern cooking. Alternatively, stir in 1 tablespoon of finely chopped fresh chives or, for a more unexpected flavour marriage, tarragon. These additions deepen the savory aspect wonderfully.

Make-Ahead Mastery: Timing Your Pudding for Big Meals

This casserole is an excellent candidate for advance preparation. You can assemble the entire pudding, pour it into the buttered dish, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When ready to bake, let it sit on the counter for about 30 minutes to take the chill off, then add 5 to 10 minutes to the total baking time. This greatly reduces stress when hosting large gatherings.

Freezing Fundamentals: Can This Delight Be Stored Long-Term?

Yes, this pudding freezes surprisingly well. After baking and cooling completely, wrap the entire casserole tightly in two layers of plastic wrap followed by a layer of heavy-duty foil. Freeze for up to three months. To reheat, thaw overnight in the refrigerator, then bake, covered, at 325° F ( 160° C) until heated through, usually about 25 minutes, removing the foil for the last 10 minutes if you desire additional browning.

Nutritional Insights: A Look at This Classic Comfort Food

While undeniably rich due to the heavy cream and butter, our easy sweet corn pudding provides substantial energy and essential nutrients. Each serving, estimated at around 300 calories, offers a decent source of protein thanks to the eggs and dairy, alongside beneficial fiber from the corn itself. It is a hearty, comforting carbohydrate that delivers genuine satisfaction, best enjoyed in moderation alongside lean proteins.