Corn pudding is a buttery, creamy dish that pairs perfectly with so many other Thanksgiving dishes. Although it’s called a pudding it doesn’t have a traditional pudding texture, as it’s baked. Try adding some spice or leftover Thanksgiving turkey to give it a little extra flavor.
How to make Corn Pudding
Ingredients
- 1/4 cup granulated sugar
- 3 Tbsp. all-purpose flour
- 2 tsp. baking powder
- 1 1/2 tsp. salt
- 6 large eggs
- 2 cups whipping cream
- 1/2 cup unsalted butter, melted
- 6 cups fresh corn kernels (about 12 ears)
Instructions
- Combine the sugar, flour, baking powder, and salt in a bowl and set aside.
- In a separate bowl, whisk together eggs, whipping cream, and butter in a large bowl. Gradually add the dry mixture. Whisk until smooth.
- Stir in corn.
- Pour mixture into a lightly greased 9×13 in. baking dish.
- Bake at 350 degrees Fahrenheit for 40-45 minutes.
- Let it cool for at least 5 minutes before serving.
If you like corn recipe check out some of our other corn recipes:
Buttermilk Cornbread: Cornbread has definitely changed over the years and what I find to be the difference really falls on personal preference. Do people want it traditional with no sugar, or do they want it much more like a cake and sweet? Is it still cornbread after adding in things like flour, sugar, eggs, etc.? Either way this is a great side for your favorite chili. The base recipe is simple and requires only a handful of ingredients you’re likely to have in your pantry. View the recipe here.
Grilled Mexican Street Corn: This recipe pays ohmage to Mexico’s extremely popular and delicious street corn called Elote. A staple of summer grilling, it’s easier to make at home than you might think. Turning ears of corn into elotes—the classic Mexican street food of corn on the cob charred on the grill, then slathered in a spicy and creamy chili, garlic, and Cotija cheese–spiked sauce—is the best way to serve corn, period. View the recipe here.
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