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Corn Pudding

This sweet and easy corn pudding with browned butter is simple to make and so delicious!

 

Corn Pudding

I have never made a corn casserole or corn pudding recipe before, so I decided to try one finally. I found a tasty made-from-scratch recipe for corn pudding on Chef Savvy that sounded great because you use brown butter and you don’t use boxed cornbread mix, canned corn, or creamed corn. The recipe was easy to make, smelled amazing while it baked, and tasted sweet & delicious. I love that you can serve this decadent corn pudding as a side dish or dessert, and it’s easy enough to make on a weeknight but also great for special occasions.

Corn Pudding

Ingredients:

  • 6 tbsp unsalted butter
  • 4 tbsp sugar
  • 2 tbsp flour
  • 1 tbsp cornmeal
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup heavy cream
  • 2 eggs, well beaten
  • 4 cups corn, fresh or frozen (I used half fresh & half frozen), Side Note: If you are using fresh corn, shuck the ears of corn then carefully cut the corn kernels off the cobs (1 ear normally yields 1/2 cup of corn). 

Corn Pudding

How to Make Corn Pudding

Preheat the oven to 350 degrees. Coat a 9-inch baking dish with cooking spray.

In a small saucepan, add 6 tablespoons of unsalted butter and melt over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch carefully.

Meanwhile, combine the sugar, flour, cornmeal, baking powder, and salt together in a large bowl.

Pour the brown butter into the sugar mixture and mix until well combined; set aside.

Take half of the corn kernels and blend them in a food processor until finely chopped. Fold in the chopped corn kernels and the whole corn kernels into the brown butter mixture; stir to combine.  

Whisk together the heavy cream and eggs until very well combined then pour into the corn mixture; toss until evenly combined.

Pour the corn mixture into the prepared baking dish.

Corn Pudding

Place into the oven to bake for 40-45 minutes, or until the top is golden brown and the edges are firm. Remove from the oven and cool for a few minutes before serving. Enjoy.

Corn Pudding

Corn Pudding

Corn Pudding

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert, Side Dish
Cuisine: American
Servings: 8
Author: Adapted by Pam - For the Love of Cooking / Original by Chef Savvy

Equipment

Ingredients

  • 6 tbsp unsalted butter
  • 4 tbsp sugar
  • 2 tbsp flour
  • 1 tbsp cornmeal
  • ½ tsp baking powder
  • tsp salt
  • ½ cup heavy cream
  • 2 eggs well beaten
  • 4 cups corn, fresh or frozen (I used half fresh & half frozen), Side Note: If you are using fresh corn, shuck the ears of corn then carefully cut the corn kernels off the cobs (1 ear normally yields 1/2 cup of corn).

Instructions

  • Preheat the oven to 350 degrees. Coat a 9-inch baking dish with cooking spray.
  • In a small saucepan, add 6 tablespoons of unsalted butter and melt over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch carefully.
  • Meanwhile, combine the sugar, flour, cornmeal, baking powder, and salt together in a large bowl.
  • Pour the brown butter into the sugar mixture and mix until well combined; set aside.
  • Take half of the corn kernels and blend them in a food processor until finely chopped. Fold in the chopped corn kernels and the whole corn kernels into the brown butter mixture; stir to combine.
  • Whisk together the heavy cream and eggs until very well combined then pour into the corn mixture; toss until evenly combined.
  • Pour the corn mixture into the prepared baking dish.
  • Place into the oven to bake for 40-45 minutes, or until the top is golden brown and the edges are firm.
  • Remove from the oven and cool for a few minutes before serving. Enjoy.
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