Savory Corn Pudding

Savory corn pudding is a creamy, spoonable side dish that bakes up with crisp, golden edges and a tender center. Whole corn kernels stay intact in every bite, while cheese and butter make it rich without being heavy. It’s the kind of dish that works alongside roasted chicken, grilled steak, or a holiday ham.

Ingredients for Savory Corn Pudding

Frozen corn is the backbone here, thawed and drained so excess moisture doesn’t make the pudding watery. Cornmeal gives body and a subtle corn flavor that deepens the taste. Whole milk and heavy cream create the custard-like base that bakes into something between a soufflé and a gratin. Eggs set the pudding and help it rise slightly in the oven. Cheddar cheese, grated fresh, melts into the mixture and adds sharpness. Butter enriches every spoonful. Salt, black pepper, and paprika season it without overpowering the corn.

Why This Savory Corn Pudding Works

The cornmeal absorbs liquid as it bakes, thickening the custard and giving the pudding its characteristic tender texture. The eggs provide structure so it holds together when plated, while the cream keeps it from drying out or turning rubbery. Baking in a water bath ensures even, gentle heat that cooks the eggs through without curdling them.

Grating the cheese from a block instead of using pre-shredded keeps the pudding smooth. Pre-shredded cheese has starch coating each piece, and that starch makes the sauce grainy and breaks the creamy texture. Fresh-grated cheese melts seamlessly into the batter and stays silky as it bakes.

Thawing and draining the corn removes excess water that would dilute the custard and make the pudding soupy. The water bath also creates steam that keeps the top from drying out while the center sets. The result is a pudding with a light, creamy middle and edges that turn golden and slightly crisp.

Mistakes To Avoid

Skipping the water bath causes the edges to brown and dry before the center cooks through. The pudding ends up with a curdled, broken texture and tastes grainy. The water bath keeps the heat gentle and even, which is what makes this dish creamy.

Overmixing the batter after adding eggs breaks down the structure the eggs are building. It also incorporates too much air, which causes the pudding to rise too much in the oven and then collapse and deflate as it cools. Mix just until the eggs are combined and no streaks of yolk remain.

Baking it too long turns the pudding rubbery and dense instead of light and creamy. The custard will look wet in the center when you pull it out, but it keeps cooking as it rests and firms up completely. If it looks fully set, it is already overdone.

Using pre-shredded cheese or not draining the corn thoroughly leaves you with a pudding that tastes fine but has a grainy, broken texture instead of the smooth, spoonable consistency that makes this dish special.

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Ingredients

• 3 cups frozen corn, thawed and drained
• 1/2 cup cornmeal
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 1/2 cups sharp cheddar cheese, grated from a block
• 3 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Step-by-step Instructions

1. Heat the oven to 350°F (175°C). Place a roasting pan or larger baking pan on the middle rack and fill it with hot water to a depth of about 1 inch. This is your water bath.
2. In a large mixing bowl, whisk together the cornmeal, milk, and cream until no lumps remain.
3. Add the eggs one at a time, whisking after each addition until just combined.
4. Stir in the thawed corn, cheese, melted butter, salt, pepper, and paprika until everything is mixed evenly.
5. Pour the batter into a 9×13 baking dish and set it carefully into the water bath in the oven.
6. Bake for 45 to 50 minutes, until the edges are set and firm but the very center still jiggles slightly when you tap the side of the pan.
7. Remove the pudding from the water bath and let it rest for 10 minutes before serving. The center will continue to set as it sits.