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.
Why This Recipe Works
- Flavorful - Sweet corn pudding has a delicious, comforting and slightly sweet flavor.
- Simple to prepare - The ingredients used are readily available and the recipe involves mixing, pouring, and baking.
- Holiday friendly - While this dish is versatile enough for everyday meals, it truly shines on special occasions like Thanksgiving and Christmas.
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Ingredient Notes
- Bacon - Adds some smokiness, protein and texture. Can be omitted if you prefer.
- Unsalted butter - Butter adds richness and flavor to the pudding. You can use melted butter or even browned butter for a deeper, nuttier taste.
- Aromatics - Fresh onions and garlic add depth of flavor to the pudding. You can use sweet or yellow onions and adjust the garlic to your preference.
- Corn - The star ingredient is, of course, sweet corn kernels. You can use fresh, frozen, or canned corn, depending on what's available and your preference. If using fresh corn, it's best to cut the kernels off the cob.
- Seasonings - Helps balance the sweetness of the corn and adds a subtle kick of heat.
- Eggs - Eggs are essential for binding the ingredients together and providing structure to the pudding. They contribute to the creamy texture and help it set during baking.
- Heavy cream/milk - Dairy is a crucial component of sweet corn pudding as it add richness and creaminess.
- Parmesan - Adds some saltiness and a slightly nutty flavor to the dish.
- Cornmeal - Cornmeal gives the pudding its distinct texture and flavor. Yellow or white cornmeal can be used. It's important to use the right type of cornmeal, as this is what thickens and binds the pudding.
Ingredient Swaps
As with any recipe, you can mix up some of the ingredients. Some variations include:
- Instead of bacon, try pancetta, prosciutto or ham.
- If you're lactose intolerant or following a vegan diet, you can use non-dairy milk alternatives like almond milk, coconut milk, soy milk or oat milk. These will give a slightly different flavor and richness to the pudding.
- For a vegan version, replace butter with vegan butter or a plant-based oil, and use an egg substitute like flaxseed or chia seed gel.
- Try try sharp cheddar instead of Parmesan for a different flavor.
- If you don't have cornmeal, you can substitute it with corn flour or cornstarch. Just keep in mind that the texture and flavor may differ slightly.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the bacon until crisp and reserve half of the fat. Add the butter and cook the onions for 5 minutes.
Stir in the corn, garlic, salt and cayenne, cooking for another 3-4 minutes. Let cool. In a large bowl, whisk together the eggs before adding the cream and milk.
Add the remaining ingredients to the bowl, stirring until combined. Pour in a greased 2 quart casserole and bake at 375°F for 1 hour.
FAQs
It can be served as both a side dish and a dessert. It's a versatile dish that can complement savory meals or be enjoyed as a sweet treat.
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.
It is typically served warm, straight from the oven. However, it can also be enjoyed at room temperature or even chilled if you prefer a cold dessert-like variation.
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.
Equipment
The equipment you use is important to how the pudding turns out. What is needed is the following:
- Skillet - Needed to cook the bacon before adding the other ingredients.
- Large bowl - Used to mix together the ingredients.
- Casserole dish - A 2 quart casserole dish works best.
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.
- Avoid overcooking the pudding, as it can become dry. It's done when it's set in the center but still slightly jiggly. Use a toothpick or knife to check for doneness; it should come out clean.
Other Side Dish Recipes
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. And if you want a finger food similar to this, try some corn nuggets! 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.
- Avoid overcooking the pudding, as it can become dry. It's done when it's set in the center but still slightly jiggly. Use a toothpick or knife to check for doneness; it should come out clean.
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