This corn pudding casserole is the ultimate comfort side dish! It is light like a savoury souffle and works perfectly with roasts holiday meals or even sliced up for lunchboxes. Made with simple ingredients it's creamy, golden and perfect for Thanksgiving or Christmas.
About This Corn Pudding Casserole
This corn pudding is a wonderful side dish that goes so well with any roast. It's a great recipe for the holidays coming up too. It is made with fresh, frozen or tinned sweetcorn and uses simple ingredients to create a comforting dish. Plus it's just a matter of blending everything (but one item) in a blender and then baking it so it could not be easier!
The texture is like a savoury souffle and while it is savoury, we do add sweetness to it, plus the corn has a natural sweetness to it.
I absolutely love corn pudding and even if you have leftovers, it is great in lunchboxes.
What does a corn pudding taste like? It's like a light creamy custard souffle flavoured with corn. It's absolutely delicious!
What's the difference between corn pudding and corn casserole? Corn pudding's base is eggs and milk and is light and fluffy like a souffle. A corn casserole is firmer and heavier as it uses cornmeal as its base.
Video How To Make Corn Pudding Casserole
Video: How to Make Corn Pudding
Ingredients in a Corn Pudding
Corn kernels - you can use either fresh corn, frozen or tinned corn for this. With tinned corn, make sure to drain the corn and use the drained weight. A 400g/14oz tin of corn usually yields around 250g/8.8ozs of corn kernels once the liquid is drained away.
Cream - pure, single or thickened cream is ideal.
Milk - full cream or skim works here.
Eggs - opt for larger eggs as these will be the base of this pudding and give it its rise.
Sugar - caster or superfine sugar is perfect for this.
Butter - I always use salted butter.
Cornflour or fine cornstarch - this is to thicken the pudding and also makes this recipe gluten free.
Baking powder - Make sure that your baking powder is in date. Use a gluten free one if that is a concern
Onion and garlic powder - both can be found in the spice aisle. Tip: Keep these in the freezer to prevent them clumping!
Cayenne Pepper - to give it a kick of heat. Optional!
Tips For Making Corn Pudding Casserole
Corn pudding is super easy so it doesn't need a lot of tips.
1 - Cutting the corn kernels from the cob is easiest with a sharp, serrated knife. I like using this knife.
2 - You can put everything in the Thermomix, food processor or blender and then blend!
3 - Turn the pudding around halfway during baking-this is to ensure even baking as you want it golden all over.
4 - Check the pudding halfway during baking and if it is browning too much, cover it with foil. I usually cover it with foil after around 40 minutes.
5 - This corn pudding is lighest and delicious when it comes out of the oven so that it is puffy and delicious. But once it cools it is also really good and can easily be cut up into a slice for lunchboxes or for vegetarian pot lucks.
6 - You can freeze corn pudding for up 3 months but the texture may change once defrosted. Make sure to cool it completely and then wrap it well before freezing to prevent freezer burn. Thaw in the fridge until defrosted and then warm up again in a 180C/350F oven until heated through.
Corn Pudding Casserole Recipe
Did you make this recipe? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
500g/1.1lbs corn kernels, divided in two (around 4 full cobs of corn or 2x400g/14oz tins of corn)
250ml/8.5flozs cream
165ml/5.6flozs milk
4 eggs, room temperature
60g/2ozs caster or superfine sugar* halve if you like it less sweet
113g/1 stick melted butter
60g/2ozs cornflour or fine cornstarch
1 teaspoon baking powder
2 teaspoons onion powder
2 teaspoons garlic powder
1/2-1 teaspoon cayenne pepper
Step-By-Step Instructions
Step 1 PREPARE - Preheat oven to 160C/320F fan forced or 180C/350F conventional and grease a 18x24cm/7x9.5inch baking dish with oil or butter.
Step 2 BLITZ - Place half of the corn kernels, cream, milk, eggs, sugar, melted butter, cornflour/cornstarch, baking powder, onion powder, garlic powder and cayenne pepper in a food processor and blitz for 1 minute or until smooth. Thermomix directions: 60 seconds, speed #6.5. Pour into the prepared dish and then add the remaining half of the corn kernels and stir to submerge them.
Step 3 BAKE - Bake for 45-50 minutes turning halfway to brown evenly. Cover with foil if it is browning too much. Check that the centre of the corn is no longer jiggling and then remove from oven. This pudding is light nad fluffy when freshly baked but once refrigerated, it firms up and can be sliced up for lunchboxes.
Substitution notes and ingredients:
You can also use frozen or tinned corn instead of fresh.
I use cornflour/cornstarch so that it is gluten free. You can sub with regular flour but whisk this in by hand at the end.
Garlic powder can be subbed with 2 teaspoons of finely minced fresh garlic.
Onion powder can be subbed with 2 tablespoon finely diced white or brown onion.
Cayenne pepper can be subbed with chilli powder.
I love it spicy so I add a teaspoon of cayenne but go for half if you like it milder or omit it altogether.
Personal Note
This was so easy that I was going to make this for an Elliott family get together a couple of weeks ago. We were having calzones, tomato bruschetta and cakes for Mr NQN's nephew Finn's birthday and I considered making this instead of a salad as it is so easy and delicious and vegetarian friendly. I only decided against it last minute as I wasn't sure if they were bringing a salad.
It was a smaller get together with just one of Mr NQN's sisters and her family as well as Mr NQN's mother Tuulikki because the others were away on holiday. We ate the savoury food and everyone loved the calzones. For some like Tuulikki it was their first time trying a calzone.
Then it came for the time for 8 year old Finn's cake and gift. He blew out his candles on the Evil Eye cake (he loves Halloween) and Tuulikki passed him a gift. It was a box of infinity cubes and a frog hat. Tuulikki said to us that it may have been his older cousin Aura's hat but she was regifting it to him. But she decided to spin it in another way, "Finn, elves made this hat for you!" she said gaily in her singsong voice
I don't know if he believed her because the Elliott parents Tuulikki and Roger have a long and storied history of regifting gifts. They once gave Mr NQN's brother Manu a rusty clamp from underneath the house (which was actually Manu's in the first place!). So I guess this was his welcome to the Elliott family moment - Finn you have finally arrived!
So tell me Dear Reader, have you ever had corn pudding? What is your go to side for the holidays?
This post contains affiliate links. These help earn me a small commission at no added cost to you.
Reader Comments
Loading comments...Add Comment