This is the best corn pudding recipe! It's easy to make from scratch with 8 real-food ingredients (no boxed mixes or canned corn).It's rich in flavor, slightly sweet, and has the perfect texture!
Preheat oven to 350 degrees F. Grease a 9x9” baking dish, set aside.
In a medium bowl, combine sugar, flour, cornmeal, baking powder and sea salt.
In a large bowl, melt butter.
Whisk in heavy cream and eggs.
Add dry ingredients and stir to combine.
Fold in corn.
Spread the mixture evenly into the prepared baking dish.
Bake for 30-35 minutes until the top is lightly golden brown and the edges are firm. Let cool and serve.
Video
Notes
Ingredient Substitutions
Granulated Sugar. Use white sugar or organic cane sugar for the best results.
All-purpose flour. You can substitute a 1:1 all-purpose gluten-free flour to make this recipe gluten-free.
Yellow cornmeal. white cornmeal works well too.
Salted Butter. if desired, use unsalted butter.
Heavy Cream. if you must, you can use half and half or whole milk. However I really don't recommend making substitutions for the heavy cream.
Corn. Use frozen and thawed sweet corn or corn on the cob that has been cooked and cut off the cob.
Store/freezeStore leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.Reheat in the microwave or in the oven set to "warm" (about 250 degrees F) until warmed through.