This simple 4 ingredient corn pudding recipe creates a delicious, rich, sweet, and savory soufflé.
It makes a tasty side dish for any Southern meal and is perfect to serve on the holidays.
I like to pair corn pudding with smoked barbecue ribs or barbecue chicken.
Watch how to make
I also include it as a side dish for my Thanksgiving and Christmas meals.
My friends and family always love it and I rarely have leftovers.
Ingredients
You will need the following ingredients to make corn pudding.
- corn-I prefer to use fresh or frozen corn for this recipe. If you use frozen corn, thaw the corn before adding it to the casserole.
- heavy cream- You can substitute with whipping cream, but the consistency will be a little lighter.
- sugar
- eggs
Note
Note: You can use canned corn. However, if you use canned corn, completely drain the corn. Otherwise your corn pudding may become watery.
Steps to make corn pudding
Follow these steps to make corn pudding.
- Place corn in a greased 8x8 inch casserole dish.
- In a mixing bowl, mix eggs, heavy cream, and sugar. Salt and pepper to taste.
- Pour egg mixture over corn.
- Bake at 350 degrees for 1 hour and 15 minutes or until top is brown and the center is set. Rest 10 minutes or more before serving.
Tips
- Do not substitute the heavy cream with milk. The heavy cream gives this soufflé the rich, creamy consistency.
- Do not overbake. The corn pudding will have a beautiful golden brown topping and slightly jiggly in the center when done. Do not cook it to a firm texture or it will be overdone.
- Allow it to rest. Resting allows the corn casserole to set completely and keep the moisture in.
About the recipe
The first time I had corn pudding was at Bovine's Restaurant in Murrells Inlet, South Carolina.
It is a beautiful waterfront restaurant known for its wood fired specialties.
My favorite meal there has always been their baby back ribs paired with a side of their corn pudding. The combination is incredible.
I saw their recipe in a magazine and added it to my home recipe collection.
Unlike other corn pudding recipes, Bovine's does not use flour or cornbread in the mixture.
The result is a lighter, richer, more decadent soufflé than the traditional. It is my favorite way to eat it!
I have made a few minor adjustments over the years.
This dish continues to be a favorite recipe for special occasions, dinner parties, and holidays.
Corn Pudding Recipe
Ingredients
- 16 ounces corn frozen or fresh
- 5 eggs
- 1 pint heavy cream
- ¾ cup sugar
Instructions
- Place corn in a greased 8x8 inch casserole dish.16 ounces corn
- In a mixing bowl, mix eggs, heavy cream, and sugar. Salt and pepper to taste.5 eggs, 1 pint heavy cream, ¾ cup sugar
- Pour egg mixture over corn.
- Bake at 350 degrees for 1 hour and 15 minutes or until top is brown and the center is set. Rest 10 minutes or more before serving.
Video
Notes
- If using frozen corn, thaw corn first before adding it to the casserole dish.
- You can use canned corn. However, if you use canned corn, completely drain the corn. Otherwise your corn pudding may become watery.
