Traditional Corn Pudding Delight

🕒 Prep: 15 min
🔥 Cook: 50 min
🍽 Serves: 6
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Traditional Corn Pudding Delight is a comforting classic that's warm, creamy, and rich. Perfect for family gatherings or a cozy night in, this dish brings out the sweetness of corn in the most delightful way.

Ingredients for Traditional Corn Pudding Delight

Butter adds richness and a buttery flavor that forms the base of the sauce. Flour is used to thicken the sauce, creating a creamy consistency. Milk provides the creaminess and body, binding everything together smoothly. Sugar enhances the natural sweetness of the corn, while salt balances the flavors. Eggs are crucial for setting the pudding, giving it structure. Corn kernels are the star of the dish, offering a burst of sweetness and texture. The nutmeg adds a warm, subtle spice, and black pepper adds a touch of mild heat.

Tips & Tricks

  • If using frozen corn, make sure it's fully thawed to prevent extra moisture in the pudding.
  • For a smoother texture, process the corn in a blender for a few seconds before mixing it in.
  • Let the sauce cool for a few minutes before adding eggs to avoid curdling.

Serving Suggestions

Traditional Corn Pudding Delight pairs beautifully with roasted meats like chicken or turkey. It's also a wonderful contrast to tangy salads or spicy dishes, adding a touch of sweetness to your meal. For a Southern twist, serve it alongside collard greens and biscuits.

Frequently Asked Questions

Can I make this ahead of time?
Yes, you can prepare the mixture and refrigerate it for up to a day before baking.
What if I don't have fresh corn?
Frozen corn works perfectly, just thaw it first. Canned corn can be used in a pinch, but fresh or frozen is best for flavor and texture.

Traditional Corn Pudding Delight Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). This ensures it's hot and ready for our pudding to cook evenly. Next, melt the butter in a saucepan over medium heat. Once it's melted, stir in the flour. Keep stirring until you have a smooth, golden paste—this is your roux, and it’ll thicken the milk nicely.

Slowly, and I mean slowly, whisk in the milk. Pour a little at a time, whisking constantly to keep it smooth and avoid lumps. Keep cooking and stirring until the mixture thickens, which should take about 5 minutes. It should coat the back of your spoon.

Once thickened, add the sugar and salt, stirring them in until dissolved. Take the saucepan off the heat and let the mixture cool a bit. This is important to avoid scrambling the eggs when you add them.

Now, stir in the beaten eggs, followed by the corn, nutmeg, and black pepper. Mix everything until well combined. Pour this mixture into a greased 2-quart baking dish, spreading it out evenly.

Place it in the oven and bake for 45-50 minutes. You'll know it's done when the top is set and golden. Let it cool for a few minutes before serving—this helps it firm up just right.

Why You'll Love This Recipe

  • Easy to prepare with simple, everyday ingredients.
  • A perfect balance of sweet and savory flavors.
  • Great as a side dish for any occasion—holidays, potlucks, or weekday dinners.
  • Flexible with fresh or frozen corn, making it a year-round favorite.

Ingredients

1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1/4 cup granulated sugar
1 teaspoon salt
4 large eggs, beaten
3 cups fresh corn kernels (or frozen, thawed)
1/2 teaspoon nutmeg
1/2 teaspoon black pepper

Step-by-step Instructions

1. Preheat oven to 350°F (175°C).
2. Melt butter in a saucepan over medium heat. Stir in flour until smooth.
3. Gradually whisk in milk, cooking and stirring until thickened.
4. Add sugar and salt, blending well.
5. Remove from heat, letting it cool slightly.
6. Stir in beaten eggs, corn, nutmeg, and pepper.
7. Pour mixture into a greased 2-quart baking dish.
8. Bake for 45-50 minutes, or until set and golden on top.

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