Creamy Corn Pudding: A Taste of Home
Creamy corn pudding has always held a special place in my heart. Growing up, my grandmother would whip up this delightful dish every Thanksgiving, filling the house with the sweet aroma of corn and butter. It was a staple at our family gatherings, and I can still picture my cousins and I eagerly waiting for the first scoop to be served. This recipe is not just food; it’s a warm hug from my childhood, a reminder of laughter, love, and the joy of sharing a meal with family.
What Makes It Special
This creamy corn pudding stands out for several reasons:
- Comforting Texture: The combination of corn and cream creates a velvety smoothness that is simply irresistible.
- Simple Ingredients: With just a handful of pantry staples, you can create a dish that feels gourmet.
- Versatile Flavor: It pairs beautifully with a variety of main dishes, making it a perfect side for any occasion.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 8
- 2 cups fresh or frozen corn
- 1 cup heavy cream
- 1 cup milk
- 3 large eggs
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Let’s Get Cooking
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Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
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In a large mixing bowl, combine the corn, heavy cream, milk, eggs, sugar, melted butter, vanilla extract, salt, and pepper. Mix until well combined.
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Pour the mixture into the prepared baking dish and smooth the top with a spatula.
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Bake in the preheated oven for 40-45 minutes, or until the pudding is set and the top is golden brown.
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Remove from the oven and let it cool for a few minutes before serving. Enjoy!
My Pro Tips
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For an extra layer of flavor, try adding a pinch of cayenne pepper or some chopped jalapeños for a spicy kick.
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If you prefer a sweeter pudding, increase the sugar to 1/2 cup.
What to Serve With It
- Roast chicken or turkey
- Grilled steak
- Green salad with vinaigrette
- Homemade cranberry sauce
FAQs
Q: Can I make this ahead of time?
A: Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just bake it when you’re ready to serve.
The Heart of the Dish
This creamy corn pudding is more than just a side dish; it’s a celebration of family and tradition. Each bite transports me back to those cherished moments around the dinner table, reminding me of the love that goes into every meal. I hope this recipe brings you as much joy as it has brought to my family.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different ingredients or share your own stories about how this dish has touched your life. I can’t wait to hear your feedback!
Creamy Corn Pudding That’s the Ultimate Comfort Food Side
Ingredients
- 2 cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the corn kernels, heavy cream, milk, sugar, melted butter, eggs, vanilla extract, salt, and baking powder. Mix well until combined.
- If using, fold in the shredded cheddar cheese.
- Pour the mixture into a greased 2-quart baking dish.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before serving. Enjoy your creamy corn pudding!
Nutrition Information
