Traditional Corn Pudding

A creamy and comforting traditional corn pudding recipe perfect for holiday gatherings and family dinners, featuring sweet corn kernels, rich dairy, and a hint of sweetness.

Prep time: 15 minutes
Cook time: 50 minutes
Serves: 8

Ingredients

1/4 cup unsalted butter (melted)

1/4 cup granulated sugar

1/2 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

4 large eggs

1 cup whole milk

1 cup heavy cream

3 cups corn kernels (fresh, canned, or frozen)

1/4 cup cornmeal

Instructions

1. Preheat your oven to 350°F (175°C).

2. Grease a 2-quart baking dish with butter or non-stick spray.

3. In a large mixing bowl, combine the melted butter and sugar, and whisk until smooth.

4. Sift together the flour, baking powder, and salt in a separate bowl.

5. Gradually add the dry ingredients to the butter and sugar mixture, stirring until well combined.

6. In another bowl, beat the eggs, then add in the milk and heavy cream, mixing well.

7. Pour the liquid mixture into the dry ingredients, stirring until smooth.

8. Fold in the corn kernels and cornmeal until evenly distributed.

9. Pour the batter into the prepared baking dish.

10. Bake in the preheated oven for 45-50 minutes, or until the pudding is set and golden brown on top.

11. Allow to cool slightly before serving warm.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat by covering with foil and placing in a 325°F (160°C) oven for 15-20 minutes, or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.