Best 9 Sweet Baked Corn Pudding Recipes

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Indulge in the Sweet Baked Corn Pudding, a delectable dish that combines the flavors of sweet corn, creamy custard, and a hint of spice. This classic Southern-inspired pudding is a perfect side dish for your family gatherings or holiday feasts. This recipe is easy to follow, requiring simple ingredients such as fresh corn kernels, eggs, milk, sugar, and butter. You'll also find variations of this recipe, including a savory version with bacon and cheese, a gluten-free option, and even a vegan version for those with dietary restrictions. Whether you prefer a traditional sweet pudding or a more adventurous savory twist, this article has a recipe that will satisfy your cravings. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the perfect Sweet Baked Corn Pudding.

Let's cook with our recipes!

SWEET CORN PUDDING



Sweet Corn Pudding image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 8

5 eggs
18 ounces or 2 1/2 cups canned sweet corn, drained
14 ounces, or 1 3/4 cups canned creamed corn
1 1/3 cups milk
1 1/3 cups heavy cream
Generous 1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F.
  • Butter a glass 12 by 10-inch baking dish and set aside
  • In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.

SUNNY'S EASY BAKED SWEET CORN



Sunny's Easy Baked Sweet Corn image

Provided by Sunny Anderson

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
One 15.25-ounce can whole kernel sweet corn, drained
One 14.75-ounce can cream-style sweet corn
1 1/2 cups half-and-half
3 tablespoons all-purpose flour
2 tablespoons maple syrup
1/8 teaspoon red chile flakes
2 cloves garlic, grated on a rasp or finely minced
2 scallions, white and green parts, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups shredded Cheddar
1 1/2 cups shredded mozzarella
3 large eggs, beaten

Steps:

  • Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
  • In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, chile flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish.
  • Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving.

SWEET BAKED CORN PUDDING



Sweet Baked Corn Pudding image

As usual, this recipe came my newest "Taste of Home" magazine (Dec/Jan 05). The description read that it's a comforting side dish and spoons up as sweet and creamy as custard. I honestly never, ever thought that this would be something I or my family would like. However, I took one look at the picture that was posted in the magazine of this corn pudding and I was hooked. So, today (Christmas Day!) I made this Sweet Baked corn Pudding, and it was a WINNER! My husband and I just delighted in every bite. However, at first my sons were a little hesitant to try it, because it was something new. I said, "All I ask if that you take one bite, that's it, please!" So, they did, and they said that they NEVER want just regular corn again. It was that good! I hope you enjoy it too! tree luee dee

Provided by tree luee dee

Categories     Corn

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

1/2 cup sugar
3 tablespoons all-purpose flour
3 eggs
1 cup milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn

Steps:

  • In a bowl, combine the sugar and flour.
  • Whisk in the eggs, milk, butter, salt and pepper,.
  • Stir in the corn and cream-style corn.
  • Pour into a greased 1 1/2 quart baking dish.
  • Bake, uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.

SWEET CORN PUDDING



Sweet Corn Pudding image

Provided by Dora Moel

Categories     Food Processor     Dairy     Side     Bake     Thanksgiving     Casserole/Gratin     Corn     Winter     Bon Appétit     Mexico     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 side-dish servings

Number Of Ingredients 9

4 cups frozen corn kernels (about 19 ounces), thawed
4 large eggs
1 cup whipping cream
1/2 cup whole milk
6 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.

BAKED CORN PUDDING



Baked Corn Pudding image

Provided by Virginia Willis

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

2 tablespoons unsalted butter, melted, plus more for the pan
2 cups 2-percent or whole milk
1 cup very fine yellow whole-grain cornmeal
Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
2 tablespoons chopped fresh herbs such as parsley, chives, or basil
Coarse kosher salt and freshly ground black pepper
2 large eggs, separated

Steps:

  • Heat the oven to 375 degrees F. Butter a medium ovenproof casserole dish. Set aside.
  • Combine the milk and cornmeal in a medium saucepan and place over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes.
  • Transfer the mixture to a large bowl. Add the corn kernels, herbs and the 2 tablespoons melted butter. Season with salt and pepper. Add the egg yolks, one at a time, stirring after each addition.
  • In a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.
  • Transfer the lightened cornmeal mixture to the prepared dish; smooth the surface with a spatula. Bake until puffed and golden-brown on top and the inside is firm but still moist, 20 to 35 minutes. Serve immediately.

GRANDMA'S CORN PUDDING



Grandma's Corn Pudding image

This corn pudding is definitely comfort food.

Provided by lisa cohen

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

Steps:

  • Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
  • Bake for 1 hour.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g

EASY CORN PUDDING



Easy Corn Pudding image

My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.

Provided by Elizabeth

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Yield 6

Number Of Ingredients 5

1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
¼ pound butter, softened
1 (8.5 ounce) package corn bread mix
1 (8 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
  • Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g

CLASSIC BAKED CORN PUDDING



Classic Baked Corn Pudding image

Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 16

Number Of Ingredients 12

1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded Cheddar cheese (8 oz)
2 bags (12 oz) frozen corn, thawed, drained
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso™ plain bread crumbs
3 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
  • In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
  • Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 244.9, Carbohydrate 14.5 g, Cholesterol 111.3 mg, Fat 1 1/2, Fiber 0.7 g, Protein 9.6 g, SaturatedFat 9.5 g, ServingSize 1 Serving, Sodium 249.7 mg, Sugar 4.2 g, TransFat 0 g

OLD-FASHIONED CORN PUDDING



Old-Fashioned Corn Pudding image

It's amazing to know that this corn pudding originally appeared in a Kansas cookbook dated 1854! This time-tested recipe is wonderful, and I've served it often to my family and guests. It's also a recipe I've shared with many of my friends who've requested it.

Provided by Taste of Home

Categories     Desserts     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 7

3 large eggs
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup whole milk
1 can (16-1/2 ounces) cream-style corn

Steps:

  • In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts :

Tips:

  • For a sweeter pudding, use extra sweet corn or add a tablespoon of sugar.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
  • To make sure the pudding is cooked through, insert a toothpick or knife into the center. If it comes out clean, the pudding is done.
  • Serve the pudding warm or at room temperature. It can also be chilled and served cold.
  • For a more flavorful pudding, use fresh corn kernels. If you're using frozen corn, thaw it completely before using.

Conclusion:

This sweet baked corn pudding is a delicious and easy-to-make side dish that's perfect for any occasion. It's made with simple ingredients and can be tailored to your own taste. Whether you like it sweet or savory, this pudding is sure to be a hit. So next time you're looking for a new side dish to try, give this sweet baked corn pudding a try. You won't be disappointed!

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