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Creamy, comforting, and utterly delicious, this savory corn pudding is an easy-to-make side dish that’s perfect for any occasion. With its smooth texture and rich corn flavor, it pairs wonderfully with various main courses and is sure to be a hit at gatherings, family dinners, or holiday feasts. This recipe is simple enough for weeknight meals yet elegant enough for special occasions.
Why You’ll Love This Recipe
This savory corn pudding is a delightful blend of flavors and textures that will please any palate. Here are a few reasons to love it:
- Quick and easy to prepare, making it a great option for busy weeknights.
- Comforting and creamy, it’s a warm dish that feels like a hug.
- Versatile enough to complement a wide range of dishes.
- Can be made ahead of time and reheated, perfect for meal prep.
Ingredients
- 2 cups fresh or frozen corn, thawed
- 1 cup milk
- 3 large eggs
- 1/2 cup cornmeal
- 1/4 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh herbs (such as parsley, chives, or thyme)
How to Make Savory Corn Pudding
- Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Add the melted butter, cornmeal, baking powder, salt, and black pepper to the egg mixture. Stir until smooth and fully incorporated.
- Fold in the corn and chopped fresh herbs, ensuring they are evenly distributed throughout the mixture.
- Pour the corn mixture into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the pudding is set and the top is lightly golden.
- Remove from the oven and let it cool for a few minutes before serving.
Tips for the Best Results
- Ensure the butter is slightly cooled before adding it to the egg mixture to prevent curdling.
- For extra flavor, consider adding a pinch of cayenne pepper or a teaspoon of garlic powder.
- If using frozen corn, make sure to thaw and drain it to avoid excess moisture in the pudding.
Easy Variations
- For a cheesy twist, stir in 1 cup of shredded cheese, such as cheddar or Monterey Jack.
- Add diced jalapeños or bell peppers for a bit of heat and color.
- Substitute half of the cornmeal with polenta for a different texture and flavor.
What to Serve With It
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This savory corn pudding pairs wonderfully with:
- Grilled chicken or pork chops for a hearty meal.
- A fresh garden salad for a light and refreshing contrast.
- Roasted vegetables for a complete side dish spread.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through, or microwave individual portions as needed.
Recipe Card
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield/Servings: 6 servings
Ingredients:
- 2 cups fresh or frozen corn, thawed
- 1 cup milk
- 3 large eggs
- 1/2 cup cornmeal
- 1/4 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh herbs (such as parsley, chives, or thyme)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Add the melted butter, cornmeal, baking powder, salt, and black pepper. Stir until smooth.
- Fold in the corn and chopped fresh herbs.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes, or until set and golden.
- Let it cool for a few minutes before serving.
Notes: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
