Chef John's Creamy Corn Pudding

4.7
(66)
55 Reviews
17 Photos

Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on November 7, 2024
17
a serving of Chef John's Creamy Corn Pudding on a white plate, with the baking dish and a serving spoon on the side
17
17
17
Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins
Servings:
12
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 12 servings

  • 2 pounds frozen yellow corn, thawed and drained

  • 3 tablespoons maple syrup

  • 6 large eggs

  • ½ cup milk

  • 3 teaspoons kosher salt (cut in half if using fine salt)

  • ¼ teaspoon cayenne pepper

  • ¼ cup all-purpose flour

  • 1 teaspoon baking powder

  • 1 ½ cups heavy cream

  • ½ cup melted butter, divided

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.

  2. Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.

  3. Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.

  4. Grease the baking dish with the rest of the butter. Pour batter into the baking dish. Bake in the preheated oven on the baking sheet until the pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.

    top-down view of a 9x13-inch baking dish of Chef John's Creamy Corn Pudding

    Chef John

Chef's Notes

You can leave some of the corn kernels out of the blender and stir them into the batter to give the pudding some texture if you like.

The pan under the baking dish is optional; if you're in a hurry you can skip it, which will cut about 15 to 30 minutes off your cooking time. I like that it slows the cooking, which I think improves the texture.

I used an 8x11-inch baking dish, which is kind of an odd size. So if you use the more common 9x12-inch casserole, you'll have to test for doneness sooner as the batter will probably cook faster.

108 home cooks made it!

Nutrition Facts (per serving)

301 Calories
22g Fat
23g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 301
% Daily Value *
Total Fat 22g 28%
Saturated Fat 13g 64%
Cholesterol 155mg 52%
Sodium 575mg 25%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 7g 13%
Vitamin C 5mg 6%
Calcium 76mg 6%
Iron 1mg 6%
Potassium 246mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.