Irresistible Sweet Corn Pudding Recipe You’ll Crave

There’s something magical about turning fresh summer corn into a luscious, creamy dessert. My grandmother always said sweet corn pudding was “sunshine in a bowl” – and she was right! That first spoonful of warm, custardy pudding with bursts of sweet corn flavor takes me right back to her farmhouse kitchen. After years of perfecting her recipe (and maybe a few happy accidents along the way), I’ve learned the secrets to getting that perfect velvety texture every time. Whether you’re new to corn desserts or grew up eating them like I did, this sweet corn pudding will become your new favorite way to celebrate summer’s bounty. The best part? It comes together with just a few simple ingredients and one bowl – pure comfort food magic!

Why You’ll Love This Sweet Corn Pudding

Trust me, this isn’t your average pudding – it’s a little slice of summer heaven! Here’s why it’ll become your go-to dessert:

• Creamy perfection: The blend of fresh corn and milk creates a luscious texture that’s part custard, part pudding – absolutely dreamy!
• Easiest dessert ever: Just blend, mix, and bake – no fancy techniques needed.
• Works for any occasion: Fancy enough for dinner parties, cozy enough for weeknight treats.
• That fresh corn flavor: Sweet, slightly earthy notes that store-bought puddings just can’t match.

Sweet Corn Pudding Ingredients

Here’s what you’ll need to make magic happen – simple ingredients that create something extraordinary:

• 2 cups fresh sweet corn kernels (about 3-4 ears) – trust me, nothing beats that just-shucked sweetness!
• 2 cups whole milk – the richness makes all the difference
• 1/2 cup packed sugar – I use light brown sometimes for extra depth
• 2 large eggs – room temperature blends best
• 1 tsp vanilla extract – pure vanilla, please!
• 1/4 tsp salt – just enough to balance the sweetness
• 1 tbsp melted butter – for that golden top we all love

See? Nothing fancy – just honest ingredients that let the corn shine!

How to Make Sweet Corn Pudding

Okay, let’s make some corn magic happen! This is easier than you think – just follow these simple steps for pudding perfection:

1. First, preheat your oven to 350°F (175°C). Trust me, getting the oven nice and hot before baking is key!

Preparing the Corn Mixture

Grab your blender – this is where the fun begins! Toss in those beautiful fresh corn kernels and milk. Blend until completely smooth, about 1-2 minutes. You want it silky but still with tiny flecks of corn – think milkshake consistency. I always give the blender a quick scrape down halfway through to make sure everything gets mixed evenly.

Baking the Sweet Corn Pudding

Now pour your golden mixture into a greased 8×8 baking dish (I use butter for extra flavor). Slide it into your preheated oven and bake for about 45 minutes. You’ll know it’s done when the edges are lightly golden and the center jiggles just slightly when nudged – like firm Jell-O. A toothpick should come out clean from the center. Let it cool for at least 15 minutes before diving in (I know, the hardest part!).

Tips for the Best Sweet Corn Pudding

After making this more times than I can count, here are my can’t-miss secrets for pudding perfection:

• Corn straight from the cob – that fresh sweetness makes all the difference. If you must use frozen, thaw completely first.
• Taste your corn before baking – sweeter corn might need less sugar, so adjust to your liking.
• The jiggle test never lies – take it out when the center still has a slight wobble – it’ll set as it cools.
• Make it ahead – the flavors actually deepen if chilled overnight (just warm it slightly before serving).

Sweet Corn Pudding Variations

Want to mix things up? Try these fun twists on the classic:

• Stir in 1/2 tsp cinnamon or nutmeg for cozy spice warmth
• Top with fluffy whipped cream and caramel drizzle for extra indulgence
• Fold in blueberries or raspberries before baking for fruity bursts
• Swap vanilla for almond extract – it’s magical with corn!

Serving and Storing Sweet Corn Pudding

Oh honey, the best part is you get to enjoy this pudding however you like it! Serve it slightly warm for that just-baked comfort, or chilled for a refreshing summer treat. Leftovers? Just cover tightly and refrigerate for up to 3 days. To reheat, pop individual portions in the microwave for 20-30 seconds – just enough to take the chill off. Pro tip: it tastes even better the next day as the flavors meld!

Sweet Corn Pudding FAQs

Can I use something besides whole milk?
Absolutely! While whole milk gives the richest texture, 2% works fine in a pinch. For dairy-free, try canned coconut milk (it adds lovely tropical notes). Just avoid skim milk – the pudding needs that fat for creaminess.

Can I make this ahead of time?
You bet! This pudding actually tastes better the next day. Bake as directed, cool completely, then cover and refrigerate overnight. Warm gently before serving if desired.

Why is my pudding watery?
Don’t panic! This usually means it needed just 5-10 more minutes in the oven. The center should jiggle slightly but not look liquidy. Also make sure you’re using fresh corn – frozen can release more water.

Can I freeze leftovers?
I don’t recommend it – the texture gets grainy after freezing. But stored properly in the fridge, it keeps beautifully for 3 days!

Nutritional Information

Here’s the scoop on nutrition – remember these are estimates (your ingredients may vary slightly):

• Calories: 220 per serving
• Sugar: 20g
• Fat: 8g
• Protein: 6g

Not too shabby for such a decadent-tasting dessert!

Rate This Sweet Corn Pudding Recipe

Did you make this sunny-sweet pudding? I’d love to hear how it turned out! Leave a rating below and tell me your favorite way to enjoy it. You can also find more delicious recipes on Pinterest.

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