Ingredients
Scale
The beauty of this corn pudding lies in its simplicity. Here’s what you’ll need:
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 large eggs, beaten
- 3 tablespoons all-purpose flour
- 2 cups corn kernels (fresh, frozen, or canned – well-drained)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon honey (optional, for extra sweetness)
Feel free to substitute the whole milk with a non-dairy alternative if needed, and try adding a pinch of cayenne for a little kick, if your family enjoys a bit of heat.
Instructions
Let’s start cooking this comforting dish:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
- In a large mixing bowl, whisk together the milk, heavy cream, melted butter, and sugar until the sugar is fully dissolved.
- Add the beaten eggs to the milk mixture, whisking continuously to incorporate.
- Gradually stir in the flour, ensuring there are no lumps. The mixture should be smooth and slightly thickened.
- Fold in the corn kernels, salt, pepper, and honey (if using), mixing until evenly distributed.
- Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 40 to 45 minutes, or until the pudding is set and the top is golden brown. A toothpick inserted in the center should come out clean.
- Remove from the oven and let it cool for a few minutes before serving, allowing the flavors to meld together beautifully.
Remember, patience is key. Letting it rest ensures that all those wonderful flavors have a chance to develop fully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International