Smoky Corn Pudding

Smoky corn pudding is a creamy, savory custard studded with corn kernels and touched with smoked paprika and sharp cheddar. It bakes until the edges set into a light crust while the center stays silky, making it a side dish that works as well at a casual dinner as it does at a holiday table.

Ingredients for Smoky Corn Pudding

Corn kernels are the star, giving texture and natural sweetness. Heavy cream and whole milk make the base creamy without being heavy. Eggs bind everything and create the custard structure. Sharp cheddar cheese, grated fresh, adds savory depth without turning grainy. Smoked paprika gives the warm, smoky note that defines this dish. Salt, black pepper, and a pinch of cayenne season it throughout. Butter greases the pan and adds richness to the custard.

Why This Smoky Corn Pudding Works

The pudding depends on a ratio of eggs to dairy that thickens as it bakes without curdling or becoming rubbery. Too few eggs and it stays soupy; too many and it becomes dense and tough. The eggs slowly set the custard from the outside in, so the edges firm up while the center stays just barely jiggly when you pull it from the oven, then it firms up as it cools slightly.

Baking it in a water bath keeps the heat gentle and even, preventing the edges from browning too dark before the middle cooks through. The smoked paprika and cayenne are added to the custard base itself, not sprinkled on top, so they distribute evenly and their flavor builds as the pudding bakes. Fresh grated cheddar melts into the custard smoothly, while pre-shredded cheese has starch added that makes the sauce grainy and separated.

Mistakes To Avoid

Overmixing the egg base breaks down the structure before it even goes in the oven, leading to a pudding that separates and looks curdled. Stir the eggs in gently just until combined, then fold in the corn and cheese with a spatula in a few broad strokes.

Skipping the water bath causes the edges to brown and set too fast while the center stays raw, and the top may puff and crack. The water bath insulates the pudding and lets it cook evenly, so it ends up creamy all the way through.

Baking it too long turns it from creamy to dense and rubbery, and it will keep cooking as it cools, making the problem worse. Start checking at 40 minutes. The center should jiggle like soft custard, not like soup.

Taking it straight from the oven to the table makes it too loose to slice or portion neatly. A 5-minute rest lets the eggs finish setting without the pudding cooking any further, and it firms up enough to serve but stays silky inside.

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Ingredients

• 4 tablespoons butter, plus more for the pan
• 3 cups corn kernels, fresh or frozen
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 1/2 cups sharp cheddar cheese, grated from a block
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Step-by-step Instructions

1. Heat the oven to 350°F (175°C). Butter a 9×13 baking pan and place it inside a larger roasting pan.
2. Whisk together the milk, cream, eggs, smoked paprika, salt, black pepper, and cayenne in a large bowl until smooth.
3. Gently fold in the corn kernels and grated cheddar with a spatula until just combined. Do not overmix.
4. Pour the mixture into the prepared baking pan. Set the roasting pan on the oven rack and pour hot water into the roasting pan until it comes halfway up the sides of the baking pan.
5. Bake for 40 to 50 minutes, until the edges are set and the center jiggles slightly when you gently shake the pan, like soft custard.
6. Remove the baking pan from the water bath and let it rest for 5 minutes before serving.