Moist and creamy baked corn pudding is one of the best side dishes to have with lunch or dinner. Its hearty and savory flavors make it well suited to accompany any main dish, whether it’s meat-based, vegetarian, or vegan!

Have this savory corn pudding with your Sunday roast and veggies, or weekend a BBQ with friends and neighbors. This mouthwatering side dish is also great for festive occasions with the family, like Thanksgiving or Christmas dinners. Once you’ve had this with your holiday dinner, there’s no turning back.

The Simple Side 

This recipe for corn pudding is beginner-level easy! All you have to do is cream a can of the corn, combine it with all the other ingredients, and bake. This entire process will take under 50 minutes to complete.

 

Corn Is Good For You!

As you can tell from the name, the main ingredient in this dish is corn, which is good. Corn is rich in fiber and can aid in digestion. It is a good source of B Vitamins and minerals such as magnesium, copper, and zinc, to name a few. Tasty and healthy!

 

How To Serve Corn Pudding?

This savory dish tastes best when served hot, warm, or at room temperature! You can have this with meat dishes such as fried chicken, pork chops, a spicy fish fillet, or roast beef. It’s good with both vegan or vegetarian dishes too.

 

Serving Size

This corn pudding recipe yields about 8 servings, the ideal amount for a family dinner. To get more servings from this side dish, you can simply increase the recipe or reduce the portion size. This way, you can accommodate friends, relatives, or guests for the occasion.

 

Equipment Needed

Colander– You’ll need one of these to drain off the canned corn; a strainer will work as well.

Blender– Use a blender or food processor to cream some of the corn.

Baking Dish– Use an 8×8 heat-proof baking disk to make the corn pudding.

 

Main Ingredients Of This Dish

Corn– I used 3 cans of Green Giant corn; I would advise using premium brand corn for this recipe. Drain and rinse before using.

Eggs– I used 3 beaten room temperature eggs for this recipe.

Black Pepper– I used freshly ground black pepper for the recipe.

 

Substitutes

Black Pepper– If you have any black pepper, white pepper will work just as well for this recipe. Use in an amount to the black pepper.

Buttermilk– No buttermilk? No worries, you can just use whole milk to replace it. Use this substitute in a one-to-one ratio.

 

All The Ingredients

  • Corn-Drain and rinsed, separated, and some blended.
  • Sugar– Combine in a bowl with everything included the blended and excluding the whole corn kernels.
  • Salt– Brings out the flavors in the pudding.
  • Ground Pepper– Added as a spice to the pudding batter.
  • Flour– Adds thickness to the batter.
  • Butter– gives flavor and texture to the corn pudding.
  • Eggs– Beaten and added to the corn mixture
  • Buttermilk– Stirred into the pudding mixture.
  • Vanilla– Adds flavor to the pudding.
  • Cinnamon– Stirred into the batter with the other spices
  • Nutmeg– Gives a tasty flavor to the finished pudding.

 

How Did We Make It?

  1. I heated the oven to 350 degrees.
  2. Using a colander, I drained and rinsed the cans of corn and then pureed one can’s worth in a blender.
  3. I poured the corn puree into the baking dish and mixed it with the rest of the ingredients except the whole corn kernels.
  4. Once combined, I added the remaining whole corn to the mixture and stirred until blended.
  5. I baked the corn pudding for about 45 minutes until the center didn’t jiggle.

 

Why Rinse The Corn?

After opening all 3 cans of corn, I transferred them to a colander and proceeded to rinse them with some cold water. Why? Do you ask? Canned corn contains a lot of sodium, so rinsing it got rid of a large amount of it.

 

Blend The Corn

To make the pudding, I only blended a third of the corn and baked the rest wholly in the pudding. If you don’t like the texture of whole kernels in your corn pudding, you can blend them all. Doing this will produce a smoother pudding as opposed to a chunky one.

 

How To Store Corn Pudding

To store this delicious side dish, put it into an airtight container and place it in the fridge. This method of storage will last between 3-4 days. For an even longer storage solution, freeze it! Place in an air-proof dish or wrap tightly in plastic and place in a zip lock bag and freeze for up to 2 months.

 

Need a tasty side dish to go with your meal? This one is perfect for you! It’s tender, creamy, and flavorful; your family will surely enjoy this no matter what you serve it with! Just be sure to make enough to supply the impending demand!

Pennsylvania Dutch Baked Corn Pudding

Pennsylvania Dutch Baked Corn Pudding

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Soft and creamy corn pudding, easy to make and delicious to eat!

Ingredients

  • 3 cans of premium quality corn (drain and rinse)
  • 1/2 tsp salt
  • 1 tbs sugar
  • 1/8 tsp ground peper
  • 1 1/2 tbs flour
  • 3 eggs (beaten)
  • 2 1/2 tbs butter (melted)
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • dash of nutmeg

Instructions

  1. Preheat the oven to 350° or 180°.
  2. Drain and rinse the canned corn with cold water.
  3. Using a blender, cream one can of corn, add all the other ingredients (except the two canned corns) until combined.
  4. Pour the corn mixture into a baking dish, then stir in the remaining two cans of corn.
  5. Bake for 35-45 minutes or until it is firm in the middle; start checking at the 30-minute mark.

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