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White Corn Pudding

White Corn Pudding recipe image
This classic Southern-style white corn pudding is a comforting side dish that bridges the gap between a savory casserole and a sweet dessert. Made with fresh kernels cut from the cob, it features a rich, creamy texture achieved through a blend of eggs, milk, and cheese. The natural sweetness of the corn shines through, balanced by a hint of salt and black pepper. It bakes to a golden brown perfection, making it an ideal accompaniment to roasted meats or grilled vegetables. Perfect for holiday dinners, potlucks, or a cozy weeknight meal, this dish is simple to prepare yet delivers an elegant, home-style flavor that everyone will love.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 136.8
Dietary: Gluten-free, Vegetarian
Description
This classic Southern-style white corn pudding is a comforting side dish that bridges the gap between a savory casserole and a sweet dessert. Made with fresh kernels cut from the cob, it features a rich, creamy texture achieved through a blend of eggs, milk, and cheese. The natural sweetness of the corn shines through, balanced by a hint of salt and black pepper. It bakes to a golden brown perfection, making it an ideal accompaniment to roasted meats or grilled vegetables. Perfect for holiday dinners, potlucks, or a cozy weeknight meal, this dish is simple to prepare yet delivers an elegant, home-style flavor that everyone will love.
Ingredients
  • 6 Ears White corn
  • 1 Sweet Red pepper, ribs and
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175°C) and grease a 9x13-inch baking dish.
  2. 2
    Cut the kernels off the ears of white corn, collecting about 4 cups of kernels.
  3. 3
    Using a sharp knife, scrape the remaining milk and bits from the cobs into the bowl with the kernels.
  4. 4
    In a separate bowl, whisk together eggs, milk, sugar, salt, and butter until smooth.
  5. 5
    Pour the egg mixture over the corn and stir gently to combine.
  6. 6
    Pour the mixture into the prepared baking dish.
  7. 7
    Bake for 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
  8. 8
    Let cool for 10 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 136.8kcal
% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 23.5mg1%
Total Carbohydrate 30.2g11%
Dietary Fiber 4.2g17%
Sugars 5.9g
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original ingredient list appears to contain errors or placeholders (e.g., "Red pepper, ribs and"). Traditional corn pudding typically includes eggs, milk/cream, butter, sugar, salt, and often cheese. Adjust ingredients accordingly for a proper custard texture.

For a richer flavor, substitute half of the milk with heavy cream or add a cup of shredded cheddar cheese to the mixture.

If fresh corn is not available, you can use frozen corn kernels, but thaw and drain them well before using to prevent a watery pudding.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

This dish is best served warm. The texture will firm up as it cools.

Keywords: corn pudding, white corn, baked corn, corn casserole, southern side dish, corn custard, eggs, milk, cheese, comfort food, grilling side, holiday recipe, vegetarian, easy dinner, potluck dish, fresh corn, oven baked, side dish, corn on the cob, creamy, savory
Read it online: https://www.chefs-mate.com/recipe/white-corn-pudding/