Baked Corn Pudding
Submitted by Babygirl08
Golden-topped baked corn pudding with a fluffy, cake-like texture from baking powder and rich heavy cream. Sweet corn kernels nestle into a tender, custard-soufflé hybrid.
YIELD
2 servingsPREP
15 minCOOK
45 minREADY
5 minThis baked corn pudding rises light and airy like a soufflé but slices clean like cornbread, thanks to baking powder that gives it serious lift.
Heavy cream and melted butter create luxurious richness while sweet corn kernels add pops of summery sunshine in every forkful.
The golden-brown top crackles slightly while the center stays soft and custardy, making this the side dish that steals the spotlight at potlucks and holiday tables.
Serve it warm alongside roasted turkey, grilled chicken, or smoky barbecue ribs for a comforting taste of home.
Kitchen Tips
- Drain canned corn thoroughly to prevent a watery pudding
- Let melted butter cool slightly before adding to eggs so they don’t scramble
- Test doneness by gently shaking the dish; the center should jiggle just slightly
- For extra richness, swap half the corn for creamed corn
Variations
- Add ½ cup shredded cheddar and diced jalapeños for a spicy cheese version
- Stir in 4 strips crumbled bacon and chopped green onions for a savory twist
- Mix in ¼ cup maple syrup and reduce sugar for a sweet breakfast casserole
Ingredients
Directions
Combine first 4 ingredients.
In large bowl beat eggs with fork, stir in whipping cream and melted butter, add sugar mixture, stir until smooth.
Stir in 2 cans of corn. Pour in a lightly greased 9×13 dish.
Bake 350 until golden brown and settled.
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