Sweet Corn Pudding: Your Ultimate Creamy Side Dish for Thanksgiving & Beyond

Looking for that perfect side dish to complete your holiday table? Or perhaps you’re simply savoring the last sweet moments of summer’s bounty? This Sweet Corn Pudding is a delightful culinary creation – a harmonious blend of creamy, sweet, and comforting flavors that will have everyone reaching for a second helping. It’s more than just a dish; it’s a taste of sunshine, perfect for your Thanksgiving feast, a festive family gathering, or a cozy weeknight supper. (Skip to recipe.)

Embracing the Season: From Summer Harvest to Autumn Comfort

There’s no denying it – fall has truly arrived, and it’s not just the calendar telling us so. The world outside my window is a canvas of golden hues, with trees ablaze in brilliant yellows, oranges, and reds. Each morning, the furnace whirs to life, chasing away the chill, and our winter coats have made their annual appearance from the back of the closet. The air carries that crisp, earthy scent of changing leaves and impending colder days, signaling a shift in our culinary desires towards warm, comforting dishes.

In a surprising turn, we even experienced our first snowfall just last week. It was a day of pure wonder for the first-grade class I was teaching, their faces pressed against the window, shouting with glee as fat, white flakes danced and swirled down, blanketing the world in a pristine, albeit temporary, winter white. While the snow melted by the following day, its heavy presence left a bittersweet mark. Many trees, still full of their summer leaves, succumbed to the unexpected weight, with huge branches snapping from our weeping willow and a friend’s apple tree splitting right down the middle. Our vibrant garden, too, met its seasonal end, though thankfully, we had harvested most of our tomatoes the week prior, and the beans and peas were long gone. Still, the sight of a frost-blackened basil patch is always a poignant reminder of summer’s farewell.

Our once-proud corn patch, a beacon of summer’s abundance, now stands as a somber sight. The stalks, bent over in a higgledy-piggledy fashion, bear witness to the snow’s weight, their green vitality replaced by a tired, golden-brown hue. Despite the early winter surprise, I managed to salvage about half of the cobs, bringing them indoors to blanch and freeze, preserving their sweet essence for the months ahead. This ensures we can enjoy the taste of fresh summer corn even when the snow flies, making delicious dishes like this homemade corn pudding a possibility year-round.

The Unforgettable Taste of Fresh Corn and a Dog’s Delight

Before any of the cobs made it to the freezer, I had to indulge in my yearly tradition. Standing in the still-chilly garden, I ate a couple of cobs raw, the crisp kernels bursting with sweet, milky juice that squirted and dribbled down my chin. It was pure heaven. If you’ve never experienced the unparalleled joy of biting into a truly fresh ear of corn, plucked directly from the stalk and eaten immediately, you’ve yet to discover the ultimate corn experience. This isn’t the same as corn that has been lingering in a grocery store bin for days; those are worlds apart. The sugars in harvested corn rapidly convert to starches, diminishing that exquisite crispness and juicy pop that defines peak freshness. The immediacy of garden-to-mouth is what makes it so extraordinary, a fleeting moment of summer preserved in a single bite.

It seems Pippa, our energetic dog, shares this profound appreciation for fresh corn. She has developed a remarkably clever strategy to fuel her addiction. She’s mastered the art of jumping up, pulling an ear of corn off the stalk with a swift tug, and then, with surprising dexterity, holding it with her paws as she peels back the husks with her teeth. Once the cob is revealed, she meticulously gnaws off every single juicy kernel, leaving a trail of tell-tale evidence – stripped cobs strewn across the lawn for me to find. Mister, our rather aloof cat, observes her antics with a raised eyebrow, likely thinking, “Dumb Dog.”

Pippa, our beloved “eat-anything-and-everything” dog, is quite the resourceful forager. She not only enjoys corn but also digs up her own carrots, stealthily snatches peas directly from the vine, plucks raspberries from the bushes, and indulges in apple windfalls whenever a sweet snack calls her name. She truly transforms into a happy vegetarian when there’s no meat around! It’s a good thing our garden is expansive enough to generously supply both our family and our furry, plant-loving companion. However, as much as Pippa adores fresh corn, this particular batch of homemade sweet corn pudding is definitely off-limits and safely out of her enthusiastic clutches.

The Irresistible Allure of Sweet Corn Pudding

Imagine this: a glorious dish of golden corn, light and fluffy with a texture reminiscent of a soufflé, yet incredibly creamy like a rich pudding. It’s studded with tender, chewy kernels, its natural sweetness lovingly enhanced by a subtle kiss of maple syrup. The edges are beautifully caramelized, developing a crispy, golden-brown crust that adds another layer of texture and flavor. Oh, my. This sweet corn pudding is an absolute dream, a truly fantastic side dish that elevates any meal, especially a festive turkey dinner during the holidays. Its rich, comforting profile makes it an ideal accompaniment, balancing the savory notes of a grand feast.

But don’t reserve this easy corn pudding recipe solely for special occasions. It’s equally wonderful as a simple, satisfying supper, just as we enjoyed it – served alongside a few strips of smoky, crispy bacon and a crisp, refreshing green salad. Its versatility is part of its charm; it can be the star side dish at a holiday gathering or a delightful, comforting component of an everyday meal. The flavors are simply unforgettable, embodying the essence of fall comfort food.

Crafting Your Perfect Corn Pudding: Tips and Techniques

To begin your culinary journey to the perfect homemade corn pudding, start by sourcing the best corn possible. If it’s still corn season, get your hands on some fresh ears. The fresher the corn, the sweeter and more vibrant your pudding will be. However, frozen corn works beautifully too, ensuring you can enjoy this dish year-round. Once you have your corn, carefully cut the kernels from the cobs. This isn’t just about removing the kernels; it’s crucial to then use the back, dull side of your knife to scrape down the cobs, extracting all those precious, milky bits. These “hearts” of the corn are packed with flavor and natural sweetness, contributing significantly to the pudding’s creamy texture and rich taste. This simple step makes all the difference in achieving a truly exceptional corn pudding.

The next step is to create that signature creamy texture. Transfer about three-quarters of your corn kernels into a food processor. This is where the magic happens: the food processor will whiz the corn, along with the other key ingredients like cream, eggs, butter, cornstarch, maple syrup, salt, and white pepper, into a coarse, luxurious mash. This processing action breaks down some of the kernels, releasing their starches and natural sweetness, which then combines with the liquid ingredients to form the smooth, custardy base of the pudding. The remaining one-quarter of the kernels, which you set aside, will be stirred in whole later, providing delightful pops of texture and fresh corn flavor throughout the finished dish. This combination of processed and whole kernels is what gives sweet corn pudding its unique, irresistible mouthfeel.

Once blended to perfection, pour the mixture into your prepared baking dish. As it bakes, a wonderful transformation occurs in the oven. The pudding slowly sets, thickening into a golden, custardy delight. The edges will develop that desirable crispiness and a beautiful golden-brown hue, while the center remains incredibly moist and tender. This final baking step ensures a harmonious blend of textures and flavors, making your homemade corn pudding an absolute triumph. It’s truly the next best thing to eating a garden-fresh cob of corn you’ve pulled right off the stalk, offering that pure, sweet corn essence in a comforting, elegant form.

* * * * *

Kitchen Frau Notes for the Best Sweet Corn Pudding:

• Fresh vs. Frozen Corn: If you’re using frozen corn, remember that it shrinks slightly when thawed. You’ll need more than 4 cups of frozen corn initially to yield 4 cups after defrosting and draining. For quick thawing, place the frozen kernels in a colander and run cold water over them until defrosted, then drain thoroughly before measuring.
• Sweetness Adjustment: The natural sweetness of corn can vary greatly. If your fresh corn is exceptionally sweet, or if you prefer a less sweet dish, you can absolutely omit the maple syrup or reduce the amount. Alternatively, for a slightly different flavor profile, two tablespoons of light brown sugar can be used in place of maple syrup.
• Corn Cob Yield: Corn cob sizes are not uniform. As a general guide, one medium ear of corn typically yields about ⅔ to ¾ cup of kernels. Plan accordingly if you’re working with fresh cobs.
• Cream Options: Light cream (10% or 18% butterfat) provides a perfect balance of richness. If you only have heavy cream (whipping cream) on hand, you can dilute it with milk: use ½ cup heavy cream mixed with ½ cup milk to achieve a similar consistency to light cream.
• Storage and Reheating: Leftover corn pudding can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, gently warm in the microwave or cover with foil and bake in a 300°F (150°C) oven until heated through.
• Variations:
  • Cheesy Corn Pudding: Stir in ½ cup of shredded cheddar or Gruyere cheese with the whole corn kernels for a savory twist.
  • Spicy Kick: Add a pinch of cayenne pepper or a small amount of finely diced jalapeño (seeded for less heat) to the food processor for a subtle warmth.
  • Herbal Notes: Fresh chives or parsley, finely chopped and stirred in at the end, can add a lovely freshness.
  • Bacon Infusion: For an even richer flavor, sauté a few strips of bacon until crispy, crumble, and stir into the pudding mixture before baking. Reserve some for garnish.

Sweet Corn Pudding

This recipe delivers a creamy, subtly sweet, and incredibly comforting corn pudding that’s perfect for any occasion, from holiday feasts to cozy family dinners. It’s a simple yet elegant way to enjoy the delightful flavor of corn.

• 4 cups corn kernels, cut from 5 to 6 cobs of fresh corn (or 4 cups defrosted frozen corn kernels)
• 1 cup (240ml) light cream (or ½ cup heavy cream + ½ cup milk)
• 4 large eggs
• ¼ cup (60gms) soft butter
• 2 tablespoons cornstarch
• 2 tablespoons maple syrup
• 1 teaspoon salt
• ¼ teaspoon white pepper

Preheat the oven to 350°F (180°C). Grease an 8×8-inch (20x20cm) or 2-quart glass baking dish with butter. This ensures easy removal and a lovely golden crust.

Carefully cut the kernels from the corn cobs. Then, using the back, dull side of your knife, scrape off the “hearts” and all the sweet, milky bits remaining on the cobs. These rich milky juices are essential for the pudding’s creamy texture and intense corn flavor, so don’t skip this step!

Set aside one cup of the corn kernels. Add the remaining 3 cups of kernels to the bowl of a food processor. To the food processor, also add the light cream, eggs, softened butter, cornstarch, maple syrup, salt, and white pepper. Process the mixture until you achieve a coarse, well-blended mash. The texture should be somewhat smooth but still retain some small pieces of corn for body.

Remove the food processor blade (be careful of the sharp edges) and gently stir in the reserved 1 cup of whole corn kernels. This adds a wonderful contrast in texture, providing chewy bursts of corn in every bite.

Pour the prepared corn pudding mixture into your greased baking dish, spreading it evenly.

Bake for 60 to 70 minutes, or until the edges are beautifully golden brown and the center is set and no longer jiggly. A toothpick inserted near the center should come out clean. The top will develop a lovely, slightly caramelized crust.

Serve warm. This recipe generously serves 6 to 8 people as a substantial side dish.

Guten Appetit!

Sign up here to receive new Kitchen Frau recipes directly to your email inbox, and get a handy and useful kitchen tip with each recipe. Join our community of home cooks for more delicious inspiration!

If you like my recipes and want to stay updated with my latest culinary adventures, follow me on Instagram, Pinterest, Twitter, and Facebook. Your support makes my day!

Don’t forget to PIN IT to save this wonderful recipe for later (simply hover over the picture below and click the ‘Pin it’ button):

You might also like these other delicious recipes:

Rich, Creamy Succotash – a Corn and Fava Bean Delight

Sweet Corn Bisque – a Bowl Full of Summer

Crustless Zucchini Pie and Zucchini Fritters

Grilled (or Broiled) Corn on the Cob Slathered with Chipotle Cream

Corn Pie – Casserole Comfort in Your Belly

Lobster Salad with Charred Corn and Tomatoes