Two hours away from my Vermont homestead is an upscale snack bar that offers incredible soft serve (which locals refer to as “creemees”), as well as some of the finest fried chicken around. I love crispy poultry and decadent ice cream desserts, but what gets me behind the wheel for a trip to Canteen Creemee Co. is the decadent corn pudding. It’s rich with eggs and dairy, and every bite is studded with crisp corn kernels.
Despite the name, corn pudding is not a dessert, but a side dish—the making of which combines the indigenous American culinary tradition of cornmeal pudding with a European-style custard of milk and eggs. The dish is a longstanding favorite in the American South, where it’s served as part of many holiday meals (it makes a perfect Thanksgiving corn recipe). However, corn pudding is simple enough and delicious enough to make an appearance at any dinner table, on any day of the year.
What is corn pudding?
Corn pudding is made with cornmeal and corn kernels, and is thickened with eggs and dairy. Although corn is inherently sweet, this dish is typically served as an accompaniment to dinner. The name “pudding” denotes that it has a soft, custard-y texture. Although many of the ingredients in corn pudding are the same as in cornbread, the looser texture means that it is typically eaten with a spoon, which gives it one of its other names: spoonbread.
Corn Pudding Ingredients
- Butter: Corn and butter are a match made in heaven, and using delicious butter in this recipe delivers a sweet and fresh-tasting dairy flavor. Splurge a little and use one of the best butter brands, as picked by our Test Kitchen.
- Sugar: Slightly sweet side dishes are classic in southern cuisine, and using granulated sugar in this recipe gives it just the right amount.
- Eggs: As always, farm fresh eggs are wonderful if you have access to them, but regular grade A large eggs from the grocery store will do perfectly, but it’s up to you to choose between free-range and cage-free, organic and nonorganic and more.
- Sour cream: Sour cream delivers a tang that gives this recipe additional complexity. If you can’t find sour cream, buttermilk is a worthy substitute—but since it’s thinner, stick to a mere 3/4 cup. Use up the rest on any of these recipes using sour cream. Just a dollop will do!
- Cornbread mix: We keep this recipe simply by using a box of cornbread or corn muffin mix. If you don’t have some stocked in the pantry, try one of the best cornbread mixes.
- Milk: This recipe calls for 2% milk, but feel free to use whole milk in its place. If you want an even more decadent pudding, sub in half-and-half or heavy cream.
- Corn kernels: Canned corn and canned creamed corn are included in the ingredient list, but you can also use frozen corn or fresh kernels cut from the cob as a substitute. To imitate the texture of creamed corn in a can, you can run frozen or fresh corn in a blender or a food processor for a few seconds to break down some of the corn’s structure. Save the can for other creamed corn recipes.
Directions
Step 1: Make your corn mixture
Preheat the oven to 325°F. In a large bowl, cream the butter and sugar until light and fluffy, 5 to 7 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream. Gradually add the corn muffin mix, alternating with the milk. Fold in corn.
Editor’s Tip: If you have a stand mixer, you can use that to make the corn pudding mixture instead of using a hand mixer.
Step 2: Cook the pudding
Pour the batter into a lightly greased 13×9-inch pan or 3-quart baking dish. Bake, uncovered, until set and lightly browned, 45 to 50 minutes.
Editor’s Tip: If you choose to use a taller baking dish instead of a lower pan, it might take a few extra minutes for the corn pudding to cook through. If you’d like to use a thermometer to temp your corn pudding, you’ll want it to reach an internal temperature of 165° to 175°.
Corn Pudding Variations
- Make it meaty: Pork and corn taste lovely together, so if you want to make this dish more substantial, you could add slow-cooker pulled pork or leftover cooked ham, making it a delicious leftover ham recipe. You could also sprinkle in some crispy bacon.
- Add some spice: By folding in pepper jack cheese and some chopped green chiles, you can give this dish a Tex-Mex vibe. If you want even more spice, try stirring in a little bit of chipotle powder or smoked paprika.
- Skip the sugar: Don’t want the sugar? Feel free to cut it out. Other ways to make corn pudding taste extra savory include stirring in some grated cheddar cheese, adding minced garlic, scallions or chives to the batter, or topping the casserole with toasted nuts.
- Sprinkle in some fresh herbs: Give the corn pudding some green goodness by adding minced fresh herbs, such as thyme, rosemary, sage or basil, which would all bring some fresh flavor.
How to Store Corn Pudding
Because of its eggs and dairy components, corn pudding is not a great candidate for freezing. Store leftover corn pudding in the refrigerator in a tightly sealed container and use within three to four days.
Can you make corn pudding ahead of time?
Some people think that corn pudding improves when it sits overnight, so by all means make your batch the day before you want to use it. However, continue to stick to eating it within three to four days after preparing the pudding.
Corn Pudding Tips
Can you use frozen corn for corn pudding?
Absolutely, you can use frozen corn for corn pudding. Some find that frozen corn has more crunch than canned corn and even prefer it. If corn happens to be in season, you can also use fresh kernels cut off the cob, which will give you the finest corn flavor.
How can you tell when corn pudding is done?
Corn pudding should not be firm like cornbread. It will have a looser texture, like a custard or souffle. My favorite way to tell if corn pudding is done is to use a thermometer: Look for a temperature between 165° and 175° in the center of the casserole dish. Other good indicators of doneness include touching the surface of the pudding without your finger sinking in, and checking to see if the pudding is brown on the sides and top with a little bit of a jiggle in the center.
What do you serve with corn pudding?
Corn pudding is an excellent holiday dish, so consider it as a possible side dish for roasted meat. It’s a particularly wonderful accompaniment to pork. Because corn pudding is sweet and decadent, it’s nice to pair it with a fresh green salad or a dish of slightly bitter wilted greens, such as these collards with pinto beans, as the combo will create a nice balance in your meal. It makes a natural addition to a slew of other southern side dish recipes such as buttermilk biscuits and black-eyed peas with bacon.
