Kentucky Corn Pudding
A sweet, custardy baked side of fresh corn, eggs, and cream, common at Kentucky Sunday dinners.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Casserole dish
- •Blender or food processor
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 14
- carbs
- 28
- protein
- 7
- calories
- 260
Instructions
- 1
Preheat your oven to 350°F. Rub butter all over the inside of a casserole dish.
- 2
Blend half of the corn in a blender or food processor until it is mostly smooth.
- 3
Whisk the eggs, cream, sugar, melted butter, flour, and salt together in a large bowl.
- 4
Stir in the blended corn and the remaining whole kernels.
- 5
Pour the mixture into your buttered dish.
- 6
Bake for 40-45 minutes until the center is set and the top turns lightly golden.
- 7
Let the pudding rest for 10 minutes before serving.
Chef's tips
Using both blended and whole corn gives the best creamy texture. Bake in a water bath (set the dish inside a larger pan filled with warm water) for an even softer texture.
Storage
Refrigerate leftovers up to 3 days.
Reheating
Reheat covered in a 325°F oven until warmed through.
Common mistakes to avoid
- •Baking too long until the custard becomes tough and rubbery
- •Failing to drain canned corn well, which adds too much liquid
Serving suggestions
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