The Creamiest, Dreamiest Corn Pudding Recipe You’ll Ever Make!
Thanksgiving is just around the corner, and that means it’s time to start planning the perfect feast! While turkey often takes centre stage, it’s the side dishes that truly make the meal memorable. And let me tell you, this corn pudding is a game-changer. It’s ridiculously easy to make, comforting, and always a crowd-pleaser. Think creamy, sweet, and utterly delicious. Forget dry, bland corn casseroles – this recipe will have everyone begging for seconds! It’s family-friendly, incredibly tasty, and the perfect addition to your Thanksgiving celebrations.
Why You’ll Love This Corn Pudding
- Simple & Quick: This recipe requires minimal effort and comes together in a snap!
- Creamy Texture: It’s melt-in-your-mouth delicious, unlike some drier versions.
- Kid-Friendly: Even picky eaters will love this sweet and savory treat.
- Perfect for Thanksgiving: Elevates your Thanksgiving dinner to the next level.
- Crowd-Pleaser: Be prepared for rave reviews!
- Versatile: Easily adaptable to dietary needs (see variations below).
Ingredients for Corn Pudding
- 4 cups frozen corn, thawed (or fresh corn kernels from about 6 ears)
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
1/4 cup melted butter
- 2 large eggs, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Substitutions:
- Milk: Use almond milk or oat milk for a dairy-free option.
- Heavy Cream: Half-and-half can be substituted, but the pudding will be slightly less rich.
- Flour: Use a gluten-free blend for a gluten-free version.
- Sugar: Use your favorite sugar substitute.
How to Make Corn Pudding
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 8×8 inch baking dish.
- Combine Ingredients: In a large bowl, combine the thawed corn, milk, heavy cream, sugar, flour, melted butter, eggs, salt, and pepper. Mix well until everything is well combined.
- Pour into Dish: Pour the corn mixture into the prepared baking dish.
- Bake: Bake for 45-55 minutes, or until the corn pudding is set and lightly golden brown on top. A knife inserted into the center should come out clean.
- Cool Slightly: Let the pudding cool for a few minutes before serving.
Pro Tips & Variations
- Use Fresh Corn: If you have access to fresh corn, it will elevate the flavor even more! Cut the kernels off the cob and use about 6 ears worth.
- Don’t Overbake: Overbaking can dry out the pudding. Keep an eye on it and check for doneness around the 45-minute mark.
- Spice it Up: Add a pinch of cayenne pepper or a diced jalapeno for a little kick.
- Vegan Option: Substitute almond milk and a vegan heavy cream alternative. Use a flax egg instead of chicken eggs.
- Add Cheese: Stir in 1/2 cup of shredded cheddar cheese for a cheesy twist.
Serving Suggestions
This creamy corn pudding is a fantastic addition to any meal, but it truly shines as a Thanksgiving side dish. Here are a few serving suggestions:
- Serve alongside roasted turkey, mashed potatoes, and gravy for a classic Thanksgiving spread.
- Pairs perfectly with ham or prime rib for a holiday dinner.
- Enjoy it as a comforting side with grilled chicken or pork chops.
- Adds a sweet and creamy element to a potluck or BBQ.
Storage & Reheating
Storage: Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave for 1-2 minutes, or until heated through. You can also reheat it in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. For best results, add a splash of milk or cream before reheating to prevent it from drying out.
FAQ about Corn Pudding
Q: Can I make this ahead of time for my Thanksgiving meal?
A: Yes! You can assemble the corn pudding a day ahead of time and store it, covered, in the refrigerator. Add a few minutes to the baking time when you’re ready to bake it.
Q: Can I freeze corn pudding?
A: Yes, though the texture may change slightly. Let the pudding cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months. Thaw completely in the refrigerator before reheating.
Q: What kind of corn should I use for this thanksgiving recipe?
A: Frozen corn is perfectly fine, but fresh corn will result in the best flavor. Canned corn is not recommended as it can be too watery.
Q: Is this corn pudding gluten free?
A: This recipe is not naturally gluten-free, however it’s an easy adaptation. Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend.
Final Thoughts on Corn Pudding
This corn pudding recipe is guaranteed to become a family favorite. Its creamy texture and sweet flavor make it the perfect Thanksgiving side dish (or any-time-of-year comfort food!). I hope this recipe makes your holiday meals just a little bit easier and a whole lot more delicious. Don’t forget to save this recipe to your Pinterest board for future reference and leave a comment below to let me know how it turned out! And if you’re looking for more delicious thanksgiving food ideas, be sure to subscribe to my blog for regular updates and recipe inspiration!
The Creamiest, Dreamiest Corn Pudding
Equipment
- 8×8 inch baking dish
- oven
- Mixing bowl
Ingredients
Corn Pudding Ingredients
- 4 cups frozen corn, thawed (or fresh corn kernels from about 6 ears)
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup melted butter
- 2 large eggs, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Substitutions
- Milk: Use almond milk or oat milk for a dairy-free option
- Heavy Cream: Half-and-half can be substituted, but pudding will be slightly less rich
- Flour: Use a gluten-free blend for a gluten-free version
- Sugar: Use your favorite sugar substitute
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- Combine Ingredients: In a large bowl, combine the thawed corn, milk, heavy cream, sugar, flour, melted butter, eggs, salt, and pepper. Mix well until everything is well combined.
- Pour into Dish: Pour the corn mixture into the prepared baking dish.
- Bake: Bake for 45-55 minutes, or until the corn pudding is set and lightly golden brown on top. A knife inserted into the center should come out clean.
- Cool Slightly: Let the pudding cool for a few minutes before serving.
