Oh, corn pudding! This stuff is pure comfort food, and honestly, it’s one of those dishes I can whip up in a flash when company’s unexpectedly coming over or when I just need a little something special on a weeknight. Seriously, this corn pudding recipe is a game-changer. I remember the first time I made it; I was scrambling to get a side dish ready for a potluck, and I found this recipe. I was a little skeptical because it seemed *too* easy, but wow, was I wrong! It’s so incredibly moist and flavorful, and the best part? It tastes like it took way longer to make.
It’s got this lovely, creamy texture from the sweet corn and cream-style corn, balanced perfectly with just the right amount of savory and sweet. Plus, the fact that it’s ready in about 15 minutes of prep time means I don’t have to stress about complicated side dishes anymore. It’s become my go-to for BBQs, holidays, and honestly, just Tuesday dinners.
Why You’ll Love This Corn Pudding
Seriously, this corn pudding recipe is a winner for so many reasons. It’s the perfect side dish because it hits all the right notes:
- Super Quick Prep: You can have this mixed up and ready for the oven in about 15 minutes. No joke!
- Incredibly Easy: Just dump everything in a bowl and stir. It’s almost foolproof, even if you’re new to baking.
- Amazing Flavor & Texture: It’s perfectly sweet, a little savory, and oh-so-creamy and moist. It’s seriously addictive!
- Versatile Side Dish: Whether it’s a casual BBQ, a holiday feast, or just a weeknight meal, this corn pudding fits right in.
Ingredients for Your Perfect Corn Pudding
Alright, let’s talk about what you’ll need to make this amazing corn pudding! The beauty of this recipe is that it uses pretty standard pantry staples, so chances are you already have most of it. We start with one 15-ounce can of sweet corn, make sure it’s drained really well. Then, we add a can of cream-style corn – that’s what gives it that incredible creamy texture! A half cup of milk helps bring it all together, and a quarter cup of melted butter adds that lovely richness. Don’t forget two large eggs, beaten until they’re nice and smooth. For the dry stuff, we’ve got a quarter cup of all-purpose flour to thicken it up, a quarter cup of granulated sugar for that hint of sweetness, and of course, salt and pepper to make all those flavors pop. It’s really that simple!
Ingredient Notes and Substitutions
Now, a few little notes on these ingredients! Using regular cow’s milk is great, but if you need to, you can totally swap it out for almond milk or oat milk – it’ll still be delicious. When it comes to the corn, you *could* use frozen corn if you don’t have canned, just make sure to thaw it and drain it well. Some folks like to add a pinch of nutmeg for a little something extra, and I totally get that! If you’re feeling adventurous and want to make it even more decadent, stirring in about half a cup of shredded cheddar cheese before baking is a fantastic idea. It adds a lovely savory note that pairs surprisingly well with the corn.
How to Make This Easy Corn Pudding
Okay, getting this amazing corn pudding into your oven is ridiculously easy. First things first, go ahead and preheat your oven to 350 degrees Fahrenheit (that’s 175 Celsius). While that’s warming up, grab your favorite 9×13 inch baking dish and give it a good greasing. You know, butter it up or spray it down – whatever your preference is! This just makes sure it won’t stick later.
Now, for the magic! Grab a big ol’ mixing bowl. Toss in your drained sweet corn, the cream-style corn, your milk, and that melted butter. Give it a little whisk to combine everything. Then, add in your beaten eggs. Next up, whisk in the flour, sugar, salt, and pepper. Just stir it all together until it’s nice and smooth and everything looks happy. Don’t overmix, though – we don’t want to get tough! Pour that glorious mixture into your prepared baking dish. It’ll look a little thin, but trust the process!
Pop that dish into your preheated oven. You’ll want to bake it for about 40 to 50 minutes. The best way to know it’s done is to stick a toothpick right into the center. If it comes out clean, or with just a few moist crumbs attached (not wet batter!), then it’s ready to go. Let it cool down just a little bit before you serve it up. It’s best when it’s warm and gooey!
Tips for the Best Corn Pudding Result
Want to make sure your corn pudding is absolutely perfect every single time? A few little tricks go a long way! Make sure you drain that canned sweet corn really, really well – extra liquid can make your pudding too watery. When you’re mixing, don’t go crazy beating the batter after you add the flour; just stir until it’s combined. This keeps the pudding tender. If your oven runs a little hot or cool, keep an eye on it towards the end of the baking time. The toothpick test is your best friend here! And remember, letting it rest for just 5-10 minutes after it comes out of the oven makes a huge difference in texture.
Variations to Customize Your Corn Pudding
This corn pudding is fantastic just as it is, but you know me, I love to play around with flavors! If you’re feeling a little fancy, adding about half a cup of shredded sharp cheddar cheese right before you pour the mixture into the baking dish is absolutely divine. It adds this wonderful savory depth that’s just *chef’s kiss*.
For a little warmth, a tiny pinch of nutmeg stirred in with the dry ingredients is lovely, or even a little dash of cayenne pepper if you like a subtle kick! Some people even like to add a tablespoon or two of chopped fresh chives or parsley right into the batter for a pop of color and freshness. And if you’re a fan of a little sweetness contrast, a sprinkle of paprika on top before baking can look and taste amazing. These little tweaks can really make your corn pudding your own!
Serving and Storage for Corn Pudding
This corn pudding is truly at its best served warm, straight from the oven or after a short rest. It’s the perfect comforting side dish for everything from roasted chicken to barbecue ribs. If you have any leftovers, which happens more often than you’d think because it’s so good, just pop them into an airtight container. They’ll keep nicely in the refrigerator for about 3 to 4 days.
To reheat, you can gently warm individual portions in the microwave – just be careful not to overheat it, or it can get a bit rubbery. For a larger amount, a low oven temperature (around 300°F or 150°C) covered loosely with foil for about 15-20 minutes usually does the trick to bring back that lovely warm, creamy texture.
Frequently Asked Questions About Corn Pudding
Got questions about this easy corn pudding? I’ve got answers! Most folks wonder if they can use frozen corn, and yes, you totally can! Just make sure to thaw it completely and drain it really well so you don’t add too much extra moisture. Another common one is about making it ahead of time. You can mix up the ingredients and keep them in the fridge for a day, but it’s really best baked fresh for that perfect texture.
People also ask if you can add cheese, and absolutely! Stirring in about half a cup of shredded cheddar or Monterey Jack before baking makes this corn pudding extra special. And what about making it spicier? A tiny pinch of cayenne pepper or a dash of hot sauce mixed in adds a lovely little kick. This recipe is pretty forgiving, so feel free to experiment a bit!
Nutritional Information Disclaimer
Just a little heads-up about the nutrition info for this corn pudding! The numbers you see are just an estimate, okay? They can totally change depending on the exact brands of ingredients you use, like the type of milk or butter. Plus, how much you eat makes a difference too! So, please use this as a general guide rather than a precise measurement.
Print
Corn Pudding: Amazingly Easy 15-min Prep
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A quick and delicious corn pudding recipe that can be made in just 15 minutes.
Ingredients
- 1 can (15 ounces) sweet corn, drained
- 1 can (15 ounces) cream-style corn
- 1/2 cup milk
- 1/4 cup melted butter
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- In a large bowl, combine the drained sweet corn, cream-style corn, milk, melted butter, and beaten eggs.
- Whisk in the flour, sugar, salt, and pepper until well combined.
- Pour the mixture into the prepared baking dish.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool slightly before serving.
Notes
- For a richer flavor, you can add a pinch of nutmeg.
- If you prefer a cheesier corn pudding, stir in 1/2 cup of shredded cheddar cheese before baking.
- This corn pudding is best served warm.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Corn Pudding, quick corn pudding, easy corn pudding, 15 minute corn pudding, side dish, baked corn pudding, vegetarian side dish