|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|
|Total Sugars 6g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There is nothing like a fresh serving of corn pudding, especially when it's made with fresh corn. The sweet and tender kernels add a ton of flavor and texture, and other simple ingredients like eggs and milk add moisture to make an unforgettable and easy side dish. Great with breakfast staples like eggs or bacon, our corn pudding is also the perfect accompaniment to other main dishes such as roast beef, chicken, or baked ham. A quick ten-minute preparation and one hour in the oven is all the time you need to enjoy this delectable recipe. Many additions and variations are available, as the main basic recipe can take on numerous ingredients, from spicy jalapeños to tangy cheese. Serve this corn pudding on your next holiday table, as it's delicious paired with savory turkey or ham and makes wonderful leftovers for when you need to feed a large group during the holidays.
Although our corn pudding calls for fresh corn, you could use thawed frozen corn or canned sweet corn as well, which is an excellent and budget-friendly option if you can't find fresh corn or are craving corn pudding when corn is not in season. The fresher the corn, the sweeter the pudding, but frozen or canned corn can make an excellent pudding in a pinch. Make this a dairy-free recipe by substituting butter and milk for the plant-based counterparts of your liking. Soy milk is creamier than other non-dairy beverages and perhaps makes the best swap. Although onions and peppers are an optional addition, we do recommend you add them as the sweet onions add another layer of flavor while the bell peppers add texture and a pop of color. Use red peppers and any type of onion, but if you prefer a sweet profile, stick to Vidalia or Walla Walla.
This corn pudding can be made into a heartier dish with one or more add-ons. Combine cubed ham and mozzarella cheese into the mixture, or crumble fried bacon on top before serving. Add parsley and cilantro to the batter for a herby taste, or top with fresh chopped basil, sweet heirloom tomatoes, and fresh mozzarella to make a Italian-inspired vegetarian main dish. Though we didn't try making the pudding without eggs, if you need an egg-free version you can always experiment with the equivalent of two eggs for binding: mashed banana, apple sauce, flax or chia eggs, tofu, or pumpkin puree. They'd all add excellent texture and flavor.
2 large eggs
2 cups milk, warmed
2 tablespoons melted butter
2 cups fresh corn kernels
Optional: 1 medium green bell pepper, finely chopped
Optional: 2 tablespoons onion, finely chopped
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
Gather the ingredients.
Preheat the oven to 325 F. In a large bowl beat eggs; whisk in milk and melted butter.
Add corn, green bell pepper, onion, and seasonings.
Pour into a greased 1 1/2-quart baking dish.
Set the baking dish in a large shallow pan of hot water and bake for about 1 hour, or until the corn pudding is set. A knife should come out clean when inserted in center.
- Add 1 to 2 tablespoons of granulated sugar if the corn lacks natural sweetness.
- Add a bit of heat with some finely chopped jalapeño pepper.
- Add a dash of cayenne pepper along with the seasonings.
- Instead of salt and pepper, use seasoned salt or Cajun or Creole seasoning.
- Add 1/2 cup of cheddar or Monterey Jack cheese to the casserole.