Go Back
–+ servings

Sweet Corn Pudding Casserole

A comforting dish that balances sweet and savory, this creamy sweet corn pudding casserole is sure to warm your soul and please everyone at the table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups sweet corn kernels Frozen corn works beautifully; just make sure to thaw and drain it first.
  • 1 cup whole milk You can swap this with any milk variant, but whole milk is preferred for creaminess.
  • 1 cup heavy cream Trust me, don’t go for lighter substitutes if you want that luxury feel.
  • 1/4 cup granulated sugar Feel free to adjust this based on how sweet you like it.
  • 1 teaspoon salt You might also consider a sprinkle of freshly cracked black pepper for a unique twist.
  • 1/4 cup all-purpose flour Stick with all-purpose here for the best texture.
  • 3 large eggs These help bind everything smoothly.
  • 1/4 cup unsalted butter Melt this to make blending a breeze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the sweet corn, whole milk, heavy cream, sugar, salt, flour, eggs, and melted butter.
  3. Whisk everything together until you achieve a smooth consistency. The corn kernels will break down slightly but that’s perfectly fine; they add character!
  4. Pour the mixture into a greased casserole dish. Make sure it’s evenly spread to ensure even baking.
  5. Place the casserole in the preheated oven and bake for about 45–50 minutes or until golden brown on top and set in the center. A knife inserted should come out clean.
  6. Let it cool for a few minutes before serving. This allows the pudding to firm up slightly, making it easier to slice.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 6gFat: 18gSaturated Fat: 10gSodium: 300mgFiber: 1gSugar: 6g

Notes

Serving sweet corn pudding casserole pairs wonderfully with grilled meats or a fresh green salad. It can be stored in the refrigerator for up to three days. Freeze portions in freezer-safe containers for up to two months.

Tried this recipe?

Let us know how it was!