Sweet Corn Pudding

A staple at my Thanksgiving table is corn pudding.  I have a romanticized vision of  amazing and varied side dishes,  and tried each year to find the perfect version until I stumbled upon this one from Epicurious.com.  I've shared this recipe before, back in 2008, but since I've stuck with this recipe 5 years later it's worth another mention.

It's sweet with a custard-y center with chewy, caramelized edges.  The perfect complement to the savory turkey and gravy.  A little spoonful right in the middle will make your Thanksgiving plate complete.

4 cups frozen corn kernels (about 19 ounces), thawed
4 large eggs
1 cup whipping cream
1/2 cup whole milk
6 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder *
1 teaspoon salt

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve. 

*I whip up this recipe minus the baking powder the night before and place in a covered container.  Before I pour it into the prepared baking dish, I whisk in the baking powder then pop it in the oven.


  1. I am so excited to try this recipe! My former husband's wife makes a fabulous sweet corn pudding (we are all friends at this stage of the game!) but will not share the recipe. I will put this one on the Thanksgiving table for sure!

  2. I'm sure you will love it & it might be better than her secret recipe!

  3. I added 8 oz of cheddar cheese and a small can of diced green chilies. Big hit!


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