Chef John’s Creamy Corn Pudding

Oh, y’all, let me tell you about this Creamy Corn Pudding! It’s a dish that just screams comfort food, Texas-style. I first stumbled upon Chef John’s recipe years ago, and I’ve probably whipped it up at least a dozen times since, tweaking it just a tad to suit my family’s tastes. The aroma of sweet corn baking in a creamy custard? Irresistible! It reminds me of summer picnics and potlucks back home. My kids practically inhale it, and even my picky eater gives it a thumbs up. This recipe is your ticket to a simple yet utterly satisfying side dish that will have everyone asking for seconds.

Why This Recipe Works

As a busy mom, I need recipes that are quick, easy, and reliable. This Creamy Corn Pudding ticks all the boxes. Here’s why I love it so much:

• Super Simple: It only requires a handful of ingredients that you probably already have in your pantry.
• Kid-Approved: The sweetness of the corn and the creamy texture make it a hit with even the pickiest eaters.
• Make-Ahead Friendly: You can assemble it ahead of time and bake it just before serving, making it perfect for holiday dinners or potlucks.

Ingredients

• 4 cups frozen corn, thawed
• 1 cup heavy cream
• 1/2 cup milk
• 2 large eggs, lightly beaten
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons butter, cut into small pieces

Ingredient Notes

Frozen Corn: While fresh corn is amazing when in season, frozen corn works perfectly well in this recipe and is convenient year-round. Just be sure to thaw it completely and drain any excess water.

Heavy Cream: This is essential for the rich, creamy texture. You could use half-and-half in a pinch, but the pudding won’t be quite as decadent.

Sugar: Feel free to adjust the amount of sugar to your liking, depending on how sweet you prefer your corn pudding. I find 1/4 cup to be just right, but you can add a little more or less.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish with butter or cooking spray. This will prevent the pudding from sticking and make cleanup a breeze.

Step 2: Combine Ingredients

In a large bowl, combine the thawed corn, heavy cream, milk, eggs, sugar, flour, salt, and pepper. Stir well until everything is evenly combined. The mixture should be smooth and slightly thick.

Step 3: Pour and Dot with Butter

Pour the corn mixture into the prepared baking dish. Distribute the butter pieces evenly over the top of the pudding. This will add extra richness and create a beautiful golden crust as it bakes.

Step 4: Bake

Bake for 45-50 minutes, or until the pudding is set and lightly golden brown on top. A knife inserted into the center should come out clean. After testing this several times, I learned that baking time can vary slightly depending on your oven, so keep an eye on it. Let it cool slightly before serving. The corn pudding will continue to set as it cools.

Expert Tips from My Kitchen

• Don’t Overbake: Overbaking can result in a dry, rubbery pudding. Bake just until set and lightly golden.
• Add a Kick: For a little heat, add a pinch of cayenne pepper to the corn mixture. It adds a lovely subtle spice.
• Mix-Ins: Get creative with your mix-ins! Crispy bacon, chopped jalapenos, or shredded cheese can all add interesting flavor and texture.
• Kid-Friendly Tip: If your kids are hesitant about the texture of corn, you can pulse half of the corn in a food processor before adding it to the mixture for a smoother consistency.
• Make-Ahead Magic: Assemble the pudding ahead of time and store it in the refrigerator. Add about 10-15 minutes to the baking time if baking from cold.
• Subtle Sweetness Boost: Add a tablespoon of honey or maple syrup for a deeper, richer sweetness.

Storage & Meal Prep

Storage: Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat individual portions in the microwave or bake the entire dish in a preheated oven at 350°F (175°C) until warmed through.

Make-Ahead: You can assemble the corn pudding up to 24 hours in advance. Cover it tightly with plastic wrap and store it in the refrigerator until ready to bake.

Substitutions & Variations

Gluten-Free: Use a gluten-free all-purpose flour blend to make this recipe gluten-free.

Dairy-Free: Substitute the heavy cream and milk with full-fat coconut milk for a dairy-free version. Keep in mind that this will alter the flavor slightly.

Spicy Corn Pudding: Add a diced jalapeno or a pinch of red pepper flakes for a spicy kick.

Cheese Corn Pudding: Stir in 1 cup of shredded cheddar or Monterey Jack cheese for a cheesy twist.

Frequently Asked Questions

Can I use creamed corn instead of frozen corn?

While I haven’t personally tested it with creamed corn, you could certainly try it! You may need to reduce the amount of milk in the recipe to achieve the right consistency. Start with half the amount and add more as needed.

How do I know when the corn pudding is done?

The corn pudding is done when it is set around the edges and slightly jiggly in the center. A knife inserted into the center should come out clean. Be careful not to overbake it, as it will become dry.

Can I add bacon to this recipe?

Absolutely! Crispy bacon adds a wonderful salty, smoky flavor to the corn pudding. I recommend cooking the bacon until crispy, crumbling it, and stirring it into the corn mixture before baking. About 1/2 cup of crumbled bacon should do the trick. My family loves it this way!

Is this recipe kid-friendly?

Yes, it is! The sweet corn and creamy texture are usually a hit with kids. If your kids are sensitive to texture, you can blend half of the corn before adding it to the mixture for a smoother consistency.

Can I freeze leftover corn pudding?

While you can freeze leftover corn pudding, the texture may change slightly upon thawing. It might become a bit grainy. To freeze, wrap individual portions tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before reheating.

What can I serve with Creamy Corn Pudding?

Creamy Corn Pudding is a versatile side dish that pairs well with a variety of main courses. It’s especially delicious with grilled chicken, pork chops, or brisket. It’s also a great addition to any holiday meal!

Serving Suggestions

Serve warm, garnished with a sprinkle of fresh herbs like chives or parsley. A dollop of sour cream or a drizzle of hot sauce can also add a nice touch. It’s perfect alongside your favorite BBQ or as a comforting side at Thanksgiving dinner.

For a prettier presentation, bake the corn pudding in individual ramekins. This also makes portion control easier, especially when serving a crowd.

When serving to kids, consider adding a fun garnish like a small flag or a sprinkle of colorful sprinkles to make it extra appealing.

And, you know, feel free to double or triple the recipe to feed a big crowd. I always do when I’m expecting company!

This Creamy Corn Pudding is more than just a recipe; it’s a hug in a bowl, a taste of home, a little slice of Texas sunshine. It’s simple enough for a weeknight dinner but elegant enough for a special occasion. I hope you’ll give Chef John’s Creamy Corn Pudding a try and share your own tweaks and variations in the comments below. And if you’re looking for more easy, family-friendly recipes, be sure to check out the rest of FamiliesRecipes.com or sign up for my newsletter to get new recipes delivered straight to your inbox. Happy cooking, y’all!

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