Best Corn Pudding Recipe (From Scratch)
This is the best corn pudding recipe! It's easy to make from scratch with 8 real-food ingredients (no boxed mixes or canned corn).It's rich in flavor, slightly sweet, and has the perfect texture!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350 degrees F. Grease a 9x9” baking dish, set aside.
In a medium bowl, combine sugar, flour, cornmeal, baking powder and sea salt.
In a large bowl, melt butter.
Whisk in heavy cream and eggs.
Add dry ingredients and stir to combine.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Joyfoodsunshine →Chef's Notes
Ingredient Substitutions
Granulated Sugar. Use white sugar or organic cane sugar for the best results.
All-purpose flour. You can substitute a 1:1 all-purpose gluten-free flour to make this recipe gluten-free.
Yellow cornmeal. white cornmeal works well too.
Salted Butter. if desired, use unsalted butter.
Heavy Cream. if you must, you can use half and half or whole milk. However I really don’t recommend making substitutions for the heavy cream.
Corn. Use frozen and thawed sweet corn or corn on the cob that has been cooked and cut off the cob.
Store/freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Reheat in the microwave or in the oven set to “warm” (about 250 degrees F) until warmed through.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
I made it twice and now it's our favorite fall side dish !! Also works great for a quick-easy-healthy lunch alone with a salad or any kind of veggies! Thank you!!
Did you make this recipe?
Leave a Comment