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Corn Pudding

| January 21, 2018 | 4 Comments

Corn Pudding recipe, as seen on Taste of Southern.com.
Follow our complete, step-by-step, photo illustrated instructions on how to make this Corn Pudding recipe using fresh corn. Canned or frozen corn can be used, but we like fresh the best. I think you will too. Printable recipe included.

 

Corn Pudding, slider.
Southern Corn Pudding recipe.

You can find lots of versions of Corn Pudding recipes if you start looking for them. Some use fresh corn, others use canned corn, some use flour, others use Jiffy Mix type mixtures.

You’ll also find different textures of Corn Puddings. Some are light and fluffy, some are dry and more like cornbread than anything else.

Corn Pudding shows up at lots of church dinners, pot lucks, and family get togethers, and is a favorite for Thanksgiving and other big holiday meals.

So, how would I classify my version of Corn Pudding? Light, fluffy, and moist would probably be best.

I’m also using fresh corn as opposed to canned or frozen, but either could be used if that’s all you have available at the moment. I just think fresh anything is always better. Smile.

It’s pretty simple to make. Once you get the corn shucked and cleaned, and cut the corn from the cob, the rest is super quick and easy. Just dump the other ingredients in the bowl, stir, then bake until done.

I also use the “low and slow” cooking method. Once I have my mixture complete and in the casserole dish, I place that dish inside a metal baking pan, add boiling water about half way up, then bake.

This process lets the corn pudding cook slower, without over cooking, and keeps the milk and eggs from curdling during the process. I think you’ll like it.

Ready to give it a try? Alright then, let’s head for the kitchen, and… Let’s Get Cooking.

 

Corn Pudding, you'll need these ingredients.
Corn Pudding Recipe, you’ll need these ingredients.

 

Corn Pudding, shuck and clean the corn.
Shuck the corn, removing any silks.

 

Corn Pudding, cut corn from the cob.
Cut the corn from the cob.

I lay the corn on a cutting board and use a sharp knife to cut the corn away, rotating the ear until I’ve removed the larger kernels from the cob. Place this in a large mixing bowl.

 

Corn Pudding, scrape the cob.
Next, I use the backside of a butter knife to scrape the cobs and remove the juice and remaining parts of the corn kernels from the cob. Do this in a plate so you can save all the good stuff. It does splatter a bit, so keep that in mind. Just go slow and easy and you will not make a big mess.

Add this to the other corn in the mixing bowl.

 

Corn Pudding, crack the eggs.
Grab another bowl and crack the three eggs into the bowl.

 

Corn Pudding, beat the eggs.
Use a whisk or mixer to beat the eggs until light and frothy.

 

Corn Pudding, add the eggs to the corn.
Pour the eggs over the corn in the larger mixing bowl.

 

Corn Pudding, add the milk.
Add the milk.

 

Corn Pudding, add the melted butter.
Add the cooled down melted butter.

I placed the butter in the microwave and melted it about 10 seconds at a time to avoid a mess. Do this in advance so the butter is cooled before you add it to the mixture.

If the butter were hot, it might cook some of the eggs and you don’t want that to happen.

 

Corn Pudding, add the salt.
Add the salt.

 

Corn Pudding, add the sugar.
Add the sugar.

 

Corn Pudding, add the flour.
Add the flour. Sprinkle around the bowl over the mixture.

 

Corn Pudding, add the white pepper.
Add the white pepper.

Yes, you can use black pepper if you don’t have the white. Not sure why they call it white pepper anyway, it’s not actually white in color. Smile.

 

Corn Pudding, mix well.
With all the ingredients now in the bowl, grab a large spoon and mix it all together well.

 

Corn Pudding, butter a casserole dish.
Butter the inside of a casserole dish.

I’m using my OXO glass baking dish. It’s 8in. x 8.5in x 2.5 inches in size. Anything similar will work of course. A small dish is better for the amounts in this recipe.

 

Corn Pudding, add the mixture.
Add the mixture to the casserole dish.

 

Corn Pudding, add the dish to a pan.
This dish is then placed inside a larger baking pan which will then be filled part way with boiling hot water.

I snapped the photo above before adding the water because the water was still heating up on the stove. I placed the dish in the oven, then added the hot water so it came about halfway up the side of the glass dish.

This will allow the mixture to cook slower so the eggs and milk in the corn pudding don’t curdle.

It might take a little longer to cook, but your patience will be rewarded. Smile.

 

Corn Pudding, baking time and temp.
Bake at 250F degrees for about 45 to 60 minutes, or until the mixture is firm and slightly browned on top.

I must admit, that even after an hour, the pudding had not started to brown. I switched the oven to BROIL and watched it carefully. In just a minute or two, the top had started to brown and that’s when I removed it from the oven.

Set the cooked dish on a wire rack and let it cool for a few minutes before serving.

 

Corn Pudding, serve while warm.
Serve the corn pudding while it’s warm.

 

Corn Pudding, enjoy.
Enjoy!

 

Corn Pudding

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 4 - 6 servings

Corn Pudding

Follow our complete, step-by-step, photo illustrated instructions on how to make this Corn Pudding recipe using fresh corn. Canned or frozen corn can be used, but we like fresh the best. I think you will too

Ingredients

  • 2 cups fresh Corn
  • 3 whole Eggs
  • 1 cup canned evaporated Milk
  • 2 Tablespoons Butter, melted and cooled.
  • 1 teaspoon Salt
  • 3 Tablespoons Flour
  • 1 Tablespoon Sugar
  • Dash of white pepper

Instructions

  1. Cut corn from the cob if using fresh. Place corn in a large mixing bowl.
  2. Beat eggs, in a separate bowl, until light and fluffy.
  3. Add eggs to corn mixture.
  4. Add milk.
  5. Add butter.
  6. Add salt.
  7. Add flour
  8. Add sugar.
  9. Add pepper.
  10. Stir all ingredients together until well combined.
  11. Butter a baking dish.
  12. Spread the corn mixture into the baking dish.
  13. Place baking dish in a larger pan with high sides.
  14. Fill outer pan with boiling water, about half way up the side of the corn dish.
  15. Place in preheated oven at 250F degrees.
  16. Bake until firm and lightly browned on top, about 45-60 minutes.

Notes

Placing the dish in the water will keep it from over cooking and will help it to cook slower. If it cooks too fast, the eggs and milk will curdle. Patience is the key.

http://www.tasteofsouthern.com/corn-pudding/

 

Your Comments:  Have you ever tried or made Corn Pudding? What did you think about it? Think you might try our recipe some time?

I’d love to hear your thoughts on our recipe. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!
Steve

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Category: Side Dishes

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Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (4)

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  1. Hi,

    Thank you for the corn pudding recipe. I loooove corn pudding.

    Do you have a chicken and fluffy dumplings recipe in your arsenal?

    Thanks!

  2. Ella carter says:

    Hi Steve. This dish is native to the State of Maryland. Your version is close except is called corn pudding because there should be a layer of pudding on top of the corn.. My mother make this all the time growing up there. Good job on the way you did yours.

    • Steve Gordon says:

      Hi Ella, Thank you for stopping by. I’m curious about what that “pudding on top” consists of. Is it sweet? I’d love to hear more. Thank you for the compliments and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

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