Smoky Corn Pudding

🕒 Prep: 10 min
🔥 Cook: 40 min
🍽 Serves: 6
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Smoky Corn Pudding is a delightful twist on a classic comfort dish that adds a burst of flavor with smoked paprika and fresh chives. Perfect for any gathering, this creamy and smoky side dish is sure to impress your guests and become a household favorite.

Ingredients for Smoky Corn Pudding

Corn kernels bring natural sweetness and texture to the pudding, making it the star of the dish. Heavy cream and whole milk combine to create a rich and smooth base, while eggs provide structure and help the pudding set. Butter adds a hint of richness and helps sauté the corn, enhancing its flavor. Cheddar cheese melts into the mixture, adding a savory depth. All-purpose flour helps thicken the pudding, ensuring a perfect consistency. Smoked paprika introduces a unique smoky flavor that sets this dish apart. Salt and black pepper season the pudding just right, while fresh chives finish it off with a pop of color and a mild oniony taste.

Tips & Tricks

  • Use fresh corn for the best flavor, but frozen works if you're in a pinch.
  • Make sure to whisk the egg mixture thoroughly to avoid any lumps.
  • Adjust the smoked paprika to your taste; a little goes a long way.
  • If you want a spicier kick, add a pinch of cayenne pepper.

Serving Suggestions

This Smoky Corn Pudding pairs wonderfully with roasted chicken or grilled fish. For a vegetarian meal, serve it alongside a fresh arugula salad with lemon vinaigrette. It also complements a hearty chili or stew beautifully.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can prepare the pudding up to a day in advance. Reheat it in the oven at 300°F (150°C) for about 15-20 minutes before serving.
Is it possible to make this pudding dairy-free?
Absolutely! Use coconut cream in place of heavy cream and almond milk instead of whole milk. Opt for a dairy-free cheese or skip it altogether.
Can I freeze leftovers?
While fresh is best, you can freeze leftovers for up to a month. Thaw in the refrigerator overnight and reheat in the oven.

Smoky Corn Pudding Recipe Walkthrough

First, preheat your oven to 350°F (175°C). This step is crucial as it sets the stage for a perfectly baked pudding. Grease a 1.5-quart baking dish to prevent sticking.

In a large bowl, whisk together the eggs, heavy cream, and milk until smooth. This forms the base of your pudding, giving it that creamy texture we all love.

Melt the butter in a pan over medium heat. Once melted, add the corn kernels and sauté for about 2-3 minutes. You want them slightly tender but still vibrant. This quick sauté enhances the corn’s natural sweetness.

Take the pan off the heat and stir in the flour, smoked paprika, salt, and pepper. This step ensures the spices and flour are evenly distributed, adding flavor and helping the pudding set beautifully.

Combine the sautéed corn mixture with the egg mixture. Stir in the grated cheddar cheese, ensuring it’s well-distributed for that cheesy goodness in every bite.

Pour the mixture into your prepared baking dish, smoothing the top with a spatula. This ensures even baking.

Bake in your preheated oven for 35-40 minutes. You'll know it's ready when the pudding is set and the top is lightly golden. A little jiggle in the center is fine as it will firm up as it cools.

Let it cool for about 5 minutes before garnishing with fresh chives. This short rest time allows the flavors to meld together beautifully.

Why You'll Love This Recipe

  • Combines the sweetness of corn with the rich smokiness of paprika.
  • Easy to make with accessible ingredients.
  • Perfect for potlucks, family dinners, or as a holiday side dish.
  • Light but satisfying, complementing a variety of main courses.

Ingredients

2 cups fresh corn kernels
1/2 cup heavy cream
1/4 cup whole milk
3 large eggs
2 tbsp unsalted butter
1/4 cup grated cheddar cheese
2 tbsp all-purpose flour
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp chopped fresh chives

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease a 1.5-quart baking dish.
2. In a large bowl, whisk together the eggs, heavy cream, and milk until smooth.
3. Melt the butter in a pan over medium heat. Add the corn kernels and sauté for 2-3 minutes until slightly tender.
4. Remove from heat and stir in the flour, smoked paprika, salt, and pepper.
5. Combine the sautéed corn mixture with the egg mixture and stir in the grated cheddar cheese.
6. Pour the mixture into the prepared baking dish and smooth the top.
7. Bake in the preheated oven for 35-40 minutes, or until the pudding is set and lightly golden on top.
8. Let cool for 5 minutes before garnishing with fresh chives and serving.

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