Savory Spiced Corn Pudding

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
Be the First to Review!

Savory Spiced Corn Pudding is a heartwarming dish that combines the sweetness of corn with a punch of spices, making it an irresistible addition to your dining table. This recipe is a fantastic way to elevate simple corn into a flavorful side dish that's perfect for any season.

Ingredients for Savory Spiced Corn Pudding

The star of this dish is obviously the corn kernels, lending their natural sweetness and texture. Cornmeal and all-purpose flour work together to create a light but hearty base. A touch of sugar enhances the corn's sweetness. Baking powder helps with the rise, making the pudding fluffy.

The spices—cumin, smoked paprika, and cayenne pepper—provide warmth and depth, perfectly balancing the sweetness. Milk and heavy cream add richness, while eggs bind everything together. Unsalted butter ensures a moist texture. Fresh cilantro and jalapeño bring freshness and a hint of heat.

Tips & Tricks

  • Use fresh corn for the best flavor, but frozen corn works in a pinch. Just make sure to thaw and drain it first.
  • Adjust the cayenne pepper to your taste if you prefer less heat.
  • Let the pudding sit for about 10 minutes after baking; it will firm up, making serving easier.

Serving Suggestions

This corn pudding pairs beautifully with roasted meats like chicken or pork. For a vegetarian meal, serve it alongside a fresh salad and some grilled vegetables. It also makes a delightful side for holiday dinners or potlucks.

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes, you can prepare the batter a day in advance and refrigerate it. When ready to bake, let it come to room temperature first.
Is it possible to make this recipe dairy-free?
Absolutely! Substitute almond milk and coconut cream for the milk and heavy cream, and use a vegan butter alternative.

Savory Spiced Corn Pudding Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). While it's warming up, take a moment to grease a 9x9-inch baking dish; this will save you from any sticking troubles later.

In a large bowl, mix together the dry ingredients: cornmeal, flour, sugar, baking powder, salt, cumin, smoked paprika, and cayenne pepper. Stir them well to ensure even distribution of spices.

In another bowl, whisk the milk, heavy cream, and eggs until they're smooth and uniform. Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. You don't want to overmix, just enough to bring everything together.

Now, fold in the corn kernels, melted butter, cilantro, and jalapeño. Use a spatula to gently incorporate these into the batter, ensuring even distribution without deflating the mixture.

Pour the batter into your prepared baking dish, smoothing the top with a spatula to ensure even cooking. Place it in the oven and let it bake for 45-50 minutes. You'll know it's done when the pudding is set and the top has a lovely golden-brown hue.

Once out of the oven, let it cool slightly. This will make it easier to slice and serve without falling apart.

Why You'll Love This Recipe

  • Combines sweet and spicy flavors for a unique taste experience.
  • Easy to make with simple, fresh ingredients.
  • Perfect for family gatherings or as a comforting weekday side dish.
  • Freezes well, so you can enjoy it later.

Ingredients

2 cups fresh corn kernels
1/2 cup cornmeal
1/2 cup all-purpose flour
1/4 cup sugar
1 tsp baking powder
1 tsp salt
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1/2 cup whole milk
1/2 cup heavy cream
2 large eggs
1/4 cup unsalted butter, melted
1/4 cup chopped fresh cilantro
1 jalapeño, seeded and finely chopped

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish.
2. In a large bowl, combine cornmeal, flour, sugar, baking powder, salt, cumin, smoked paprika, and cayenne pepper.
3. In another bowl, whisk together milk, heavy cream, and eggs until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the corn kernels, melted butter, cilantro, and jalapeño.
6. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
8. Let cool slightly before serving.

Ratings and Comments

Thank you for your rating!