Golden, creamy, and full of sweet corn flavor, this Southern-style Fresh Corn Pudding is a beloved comfort dish that bridges the line between savory and sweet. It’s a staple of Sunday suppers and holiday tables alike — especially Thanksgiving — where its custardy texture and buttery richness pair perfectly with roasted meats and seasonal vegetables.
Made with fresh corn cut straight from the cob (or frozen kernels in a pinch), this easy pudding bakes into a light, soufflé-like dish that’s equally delicious served warm from the oven or gently reheated the next day.
INGREDIENTS:
1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter, melted
6 cups fresh corn kernels (about 12 ears), or frozen corn can be substituted
METHOD:
Preheat the oven to 350°F. Lightly coat eight 8-ounce custard cups or ramekins with cooking spray, and set them on a rimmed baking tray.
Alternatively, use a 13 x 9-inch baking dish coated with cooking spray.
In a small bowl, whisk together the sugar, flour, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the eggs, whipping cream, and melted butter until smooth and well blended.
Gradually whisk the dry mixture into the egg mixture until smooth, then gently stir in the corn kernels. Divide evenly among the prepared ramekins (or pour into the baking dish).
Bake for 30 minutes (for ramekins) or 40–45 minutes (for a 13 x 9-inch dish), until the tops are deep golden and the pudding is just set in the center.
Let rest for 5 minutes before serving. Serve warm as a comforting side dish to roasted meats or holiday favorites.
