This sweet corn pudding recipe is a family-favorite side dish that is perfect for the holidays, Sunday dinners or any potluck you may attend.
With the holidays upon us, we all know side dishes are some of the most important parts of the meal - from savory sweet potato casserole to shaved Brussels sprouts with bacon to crispy roasted potatoes.
But if you ask me what my favorite side dish is, it is hard to top this sweet corn pudding. If you've never had it, you are really missing out. It is a custard-like casserole with fresh corn throughout, giving it a hint of sweetness. It complements an herb roasted turkey perfectly.
Maybe it is just being from the South where you'll find a ton of variations on this classic, but in my mind there isn't much better.
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Recipe Ingredients
- Bacon - adds some smokiness and protein.
- Unsalted butter - cooks the onion, garlic and corn.
- Sweet onion and garlic - added flavor.
- Corn - fresh is best.
- Salt, cayenne pepper, black pepper, nutmeg - enhances the flavor.
- Eggs - helps create the custard-like texture.
- Heavy cream - where the creaminess comes from.
- Milk - whole milk is best.
- Parmesan - adds some saltiness and a slightly nutty flavor to the dish.
- Cornmeal - helps thicken the corn pudding recipe.
Step-by-Step Instructions
- Preheat oven to 375°F. Add a bacon to a large skillet over medium heat, cooking until crisp. Remove and reserve half of the fat.
- Add the butter and onions and cook until translucent, about 5 minutes.
- Stir in the corn, garlic, salt and cayenne pepper and cook for 3-4 minutes.
- Whisk the eggs and then add the cream and milk in a large bowl, whisking until combined.
- Add the remaining ingredients, stirring until combined.
- Pour in a greased 2 quart casserole dish and bake for 1 hour or until it is no longer jiggly.
Variations
Like any dish, you can changeup this sweet corn pudding recipe if you want.
- Protein - replace the bacon with ham, prosciutto or pancetta.
- Cheese - try sharp cheddar instead of Parmesan.
- Veggies - add some diced jalapeño or bell peppers for added flavor and texture.
FAQs
Yes just mix everything together and keep it covered in the fridge overnight. When ready to bake, add to a casserole dish and bake as instructed.
This corn pudding recipe is best right out of the oven but I won't lie when I say I've had it cold and it is still delicious.
Yes just cover the baking dish with aluminum foil and bake at 325°F for about 15 minutes or until heated through. You can also just throw in the microwave.
Since it is a custard-like pudding it isn't best to freeze. However you don't have to worry as it won't last long enough to freeze anyway.
Pro Tips/Recipe Notes
- If you don't have a casserole dish, a 9x9 baking pan works. You can make in a 13x9 baking dish as well, but it won't be as thick.
- You can skip the bacon if you want it to be vegetarian, but add another 2 tablespoon unsalted butter.
- Frozen corn can be substituted for fresh if needed.
- Use freshly grated Parmesan cheese as it just tastes better.
Other Side Dish Recipes
- Garlic Mashed Cauliflower
- Potato Latkes
- Baked Cheddar Mac and Cheese
- Goat Cheese Polenta
- Parmesan Roasted Brussels Sprouts
If you’ve tried this sweet corn pudding recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Sweet Corn Pudding
Ingredients
- 1 lb bacon, chopped
- 2 tablespoon unsalted butter
- 1 cup chopped sweet onion
- 4 ears sweet corn, kernels removed (3 cups)
- 4 cloves garlic, minced
- 1 ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 6 eggs
- 2 cups heavy cream
- 1 cup milk
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon nutmeg
- ¾ cup freshly grated Parmesan
- ½ cup yelllow cornmeal
Instructions
- Preheat oven to 375°F. Heat a sauté pan over medium heat and add chopped bacon. Cook until crisp and remove from pan, reserving half the fat. Add the butter and onions and sauté until onions are translucent.
- Add corn, garlic, salt and cayenne pepper and sauté for 3-4 minutes to cook the corn. Remove and set aside.
- In a large bowl, whisk the eggs and then add the cream and milk and whisk until combined. Add the pepper, nutmeg, Parmesan and cornmeal and whisk until combined. Stir in the bacon, onion, corn mixture and pour into a greased 2 quart casserole dish. Bake for 1 hour or until no longer jiggly. Serve immediately.
Notes
- If you don't have a casserole dish, a 9x9 baking pan works. You can make in a 13x9 baking dish as well, but it won't be as thick.
- You can skip the bacon if you want it to be vegetarian, but add another 2 tablespoon unsalted butter.
- Frozen corn can be substituted for fresh if needed.
- Use freshly grated Parmesan cheese as it just tastes better.
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