Nothing shouts comfort cuisine more than Chef John’s creamy corn pudding. This recipe is ideal for holidays, family parties, or whenever you want a warm, comforting side dish. This corn pudding’s creamy, custardy texture and sweet-savory taste make it ideal for roasted meats, holiday feasts, or a simple weekday supper. Here’s everything you’ll need to prepare this comfortable favorite!
Table of Contents
Table of Contents
Ingredients
Chef John’s corn pudding combines basic ingredients to produce a flavorful and texture-rich dessert. Here’s everything you’ll need:
- 2 cups corn kernels (fresh, canned, or frozen; thawed if frozen)
- Four big eggs
- 1 cup of half-and-half (or whole milk for a milder version)
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated cheddar cheese (optional, for added richness)
Fresh corn is ideal when in season, although canned or frozen corn can suffice. Drain and rinse canned kernels; if frozen, defrost and pat dry before use.
Instructions
Are you ready to prepare this creamy delight? Take these basic steps:
- Preheat your oven.
- Set the oven to 350°F (175°C). Grease a 2-quart baking dish with a little butter or nonstick cooking spray.
- Prepare the corn mixture.
- In a blender or food processor, puree 1 cup of corn kernels until smooth. This serves to give the pudding its creamy texture. Set aside the remaining 1 cup of intact kernels for extra texture.
- Whisk the wet ingredients.
- In a large mixing basin, whisk together the eggs, half-and-half, and melted butter until well incorporated. Make sure the butter has cooled somewhat so it does not fry the eggs.
- Combine dry ingredients.
- In a separate basin, combine the sugar, flour, baking powder, salt, and pepper. This will assist to spread the dry ingredients evenly throughout the pudding.
- Mix everything together.
- Slowly incorporate the dry ingredients into the wet liquid, stirring until smooth. Add the blended corn, entire corn kernels, and cheddar cheese, if using. Stir everything until just blended.
- Pour and Bake.
- Pour the mixture into your prepared baking dish and distribute it evenly. Bake for about 45-50 minutes, or until the pudding is golden on top and firm in the center. A toothpick put into the middle should come out quite clean.
- Cool and serve.
- Allow corn pudding to cool for a few minutes before serving. This enables it to set completely and makes it simpler to cut into serving sizes.
- Garnish with chopped chives or a sprinkling of paprika for more color and taste!
Why You’ll Love This Recipe
Chef John’s creamy corn pudding is the ideal side dish. Here’s why it’s so popular:
- Simple Ingredients: This dish requires just pantry goods and fresh corn.
- Versatile Flavor: It is gently sweet with a touch of salty, making it an excellent accompaniment to any main entrée.
- Perfect Texture: This pudding is creamy with chunks of entire corn throughout, providing a lovely contrast in every mouthful.
- Crowd-Pleaser: Whether you’re hosting a festive feast or a casual family supper, everyone will like it!
Tips for Perfect Corn Pudding
- Blend Just Half the Corn: Half of the corn is blended into the pudding to create a creamy foundation, while the remaining entire kernels provide texture. It’s the ideal combination of smooth and hefty.
- Do not overbake: Corn pudding should be creamy, not dry. Keep an eye on it at the end of baking, and remove it when it’s firm but still jiggly in the middle.
- Use room temperature ingredients: Cold eggs or milk may cause the butter to harden and form lumps. Allow your ingredients to come to room temperature for a smoother consistency.
Variations to Try
Feeling creative? Here are some variations you may use to make this dish your own:
- Fresh herbs such as thyme, rosemary, or chives may offer an earthy taste that works well with corn.
- For a spicy kick, season with cayenne pepper or finely sliced jalapeños.
- Extra Cheesy: For a fuller flavor, add extra cheddar or crumbled feta or goat cheese for a tangy edge.
- Smoky Flavor: A sprinkle of smoked paprika or crumbled bacon may lend a delicious smokiness.
FAQs
- Can I prepare corn pudding ahead of time?
- Yes! Corn pudding may be prepared the day before. Simply bake, chill, and keep in the refrigerator. Reheat in the oven at 300°F until well warmed before serving.
- Can I use milk instead of half-and-half?
- Absolutely. Half-and-half adds richness, but whole milk or a dairy-free option such as almond or coconut milk may help lighten it up.
- Gluten-Free Corn Pudding?
- This dish is not gluten-free since it contains all-purpose flour. To get identical results, use a gluten-free flour combination.
- Can you freeze corn pudding?
- Corn pudding may be frozen. Allow to cool fully, then cover firmly and freeze for up to three months. Thaw overnight in the refrigerator, then reheat in the oven.
A Final Word on Chef John’s Creamy Corn Pudding
Chef John’s creamy corn pudding is one of those dishes that just strikes the spot. Its creamy, custardy texture and sweet corn taste make it a popular favorite that complements practically any main dish. Whether you’re preparing a Thanksgiving feast, a holiday meal, or just adding comfort to a routine weekday supper, this corn pudding will not fail.
Give it a go and you’ll see why this dish has grown so popular in so many households. Enjoy!