Description
This classic Corn Pudding recipe combines sweet corn kernels, creamy eggs, and melted butter into a smooth, savory custard baked to golden perfection. Enhanced with a touch of heat from red pepper flakes and optional crispy bacon, it is a comforting and flavorful side dish perfect for holiday dinners or everyday meals.
Ingredients
Scale
Dry Ingredients
- 2 tbsp granulated sugar (25g)
- 2 tbsp all-purpose flour (15g)
- 1 tsp baking powder (4g)
- 1½ tsp kosher salt (5g)
- ¼ tsp crushed red pepper flakes
Wet Ingredients
- 3 large eggs (150g, lightly beaten)
- 1 cup heavy cream (227g)
- ¼ cup unsalted butter (57g, melted (½ stick))
Main Ingredients
- 3 cups corn kernels (375g) (fresh, frozen, or canned. If using canned, fully drained)
- 4 slices crumbled cooked bacon (optional)
Garnish
- Chopped fresh herbs (parsley, cilantro, basil, thyme, or rosemary)
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Thoroughly spray a 9×9-inch or 1½ quart casserole dish with cooking spray to prevent sticking.
- Mix dry ingredients: In a small bowl, combine the granulated sugar, all-purpose flour, baking powder, kosher salt, and crushed red pepper flakes. Stir until evenly mixed.
- Whisk wet ingredients: In a large bowl, whisk together the lightly beaten eggs, heavy cream, and melted unsalted butter until smooth and combined.
- Combine dry and wet mixtures: While continuously whisking the egg mixture, gradually add the dry ingredient mixture. Whisk until the batter is smooth with no lumps.
- Add corn and bacon: Gently fold in the corn kernels and the crumbled cooked bacon if using. Ensure the ingredients are evenly distributed throughout the mixture.
- Transfer and bake: Pour the combined mixture into the prepared casserole dish. Place in the preheated oven and bake for 45-60 minutes, or until the pudding is set in the middle and the top is golden brown.
- Rest before serving: Remove the dish from the oven and let it stand for 5 minutes to allow the pudding to firm up slightly.
- Garnish and serve: Sprinkle with chopped fresh herbs of your choice for a burst of color and fresh flavor. Serve warm as a savory side dish.
Notes
- Use fresh, frozen, or canned corn kernels. If using canned, be sure to drain them well to avoid excess liquid in the pudding.
- Bacon is optional but adds a smoky, savory depth; omit for a vegetarian version.
- You can prepare the mixture ahead of time and refrigerate before baking; add a few extra minutes to the baking time if baking from cold.
- The dish can be served as a holiday side or alongside grilled meats and vegetables.
- For a spicier version, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
