Corn Pudding Recipe

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 319kcal

Author: Becky Hardin | The Cookie Rookie

Corn Pudding is the perfect mix of creamy and savory. This easy corn pudding recipe is the best holiday side dish.

2 tablespoons granulated sugar 25 grams
2 tablespoons all-purpose flour 15 grams
1 teaspoon baking powder 4 grams
1½ teaspoons kosher salt 5 grams
¼ teaspoon crushed red pepper flakes
3 large eggs 150 grams, lightly beaten
1 cup heavy cream 227 grams
¼ cup unsalted butter 57 grams, melted (½ stick)
3 cups corn kernels 375 grams (fresh, frozen, or canned. If using canned, fully drain)
4 slices crumbled cooked bacon optional
Chopped fresh herbs for garnish (parsley, cilantro, basil, thyme, rosemary)

Preheat oven to 350°F and spray a 9x9-inch or 1½ quart casserole dish with cooking spray.
In a small bowl, stir the sugar, flour, baking powder, salt, and red pepper flakes together.
2 tablespoons granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon baking powder, 1½ teaspoons kosher salt, ¼ teaspoon crushed red pepper flakes
In a large bowl, whisk the eggs, cream, and melted butter together.
3 large eggs, 1 cup heavy cream, ¼ cup unsalted butter
While whisking, add the sugar mixture to the egg mixture. Whisk until smooth. Add corn (and bacon, if using) and stir until combined.
3 cups corn kernels, 4 slices crumbled cooked bacon
Pour mixture into sprayed baking dish and bake at 350°F just until set in the middle and golden brown, 45-60 minutes.
Remove from oven and let stand 5 minutes before serving.
Garnish with your favorite herb and serve.
Chopped fresh herbs

If your corn is very wet, you can toast it in a pan set over medium heat for a few minutes to remove excess moisture.
Nutritional information does not include optional ingredients.

Storage: Store corn pudding in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.