Corn pudding is a beloved classic side dish that graces tables across the United States, especially during Thanksgiving celebrations. It strikes the perfect balance between savory and sweet, offering a delightful texture that is creamy, fluffy, and irresistibly rich. In this wladnas recipe, we’re taking a traditional corn pudding and adding a few twists with brown butter, sour cream, and cornmeal to make it decadent and unforgettable. This creamy, buttery delight is not just a side dish but a statement piece on your dinner table. Every bite melts in your mouth, combining a symphony of flavors that showcase the warmth of home cooking.
Imagine this corn pudding disappearing almost as quickly as it was served because everyone, from kids to grandparents, simply couldn’t resist its charm. It pairs exceptionally well with roast turkey, grilled meats, or even a fresh green salad. Whether you’re hosting a family dinner, celebrating a holiday, or just want a comforting side dish for a weeknight meal, this corn pudding will become an instant favorite. With golden kernels, brown butter, and a hint of cayenne pepper for a subtle kick, it’s a recipe that will make your guests crave more and ask for seconds – or thirds. Let’s dive into the secrets of making a corn pudding that will earn raves from everyone who tries it.
Why You’ll Love This Recipe
Corn pudding is a versatile side dish that fits seamlessly into many meals. Its rich, velvety texture and subtle sweetness make it a standout choice on the dinner table. It combines the sweetness of corn with savory elements like butter, sour cream, and brown sugar.
What sets this version apart is the inclusion of brown butter, which adds a rich, nutty aroma that elevates the dish to gourmet-level sophistication. Plus, it’s incredibly easy to make while delivering stunningly delicious results. It’s a no-fuss, crowd-pleasing recipe that’s sure to bring warmth and comfort to your dining experience.
Ingredients Overview
For the corn pudding:
- 2 cups corn kernels (frozen or fresh)
- 8 tablespoons (1/2 cup) unsalted butter
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 3/4 cup sour cream
- 2 large eggs
- 1 1/2 tablespoons granulated sugar
- 2 1/4 teaspoons baking powder
- 7 tablespoons all-purpose flour
- 6 tablespoons cornmeal
Optional for added flair:
- A drizzle of hot honey (for an extra sweet and spicy kick)
How to Make Corn Pudding
Step 1: Preheat the Oven and Prepare the Baking Dish
Start by preheating your oven to 350°F (175°C). Then, prepare your baking dish. For this recipe, you’ll need a 5- to 6-cup baking dish – a quiche pan or any oven-safe dish works well. Coat the dish with butter or nonstick cooking spray to ensure that the corn pudding doesn’t stick.
Step 2: Brown the Butter and Prepare the Corn
Take out a sauté pan and place it over medium heat. Slice the butter into a few small pieces and add them to the pan. Allow the butter to melt gently while stirring continuously. After a few minutes, you’ll notice the butter turning a light brown color and producing a nutty aroma – that’s when it reaches brown butter perfection. Remove the pan briefly from heat to prevent it from overcooking.
Next, use a food processor or a high-powered blender to blend half of the corn kernels until they’re finely chopped. This helps create a creamy texture that will complement the overall dish.
Add both the whole corn kernels and the blended corn to the sauté pan with the brown butter. Stir everything together on medium-high heat for about 4-5 minutes until the corn becomes tender and bright yellow. Then, scrape all the corn, along with every fleck of brown butter, into a large mixing bowl.
Step 3: Combine the Ingredients and Bake
To your bowl of corn and brown butter, whisk in the sour cream, mixing until everything is smooth. If the mixture is still hot, let it cool slightly for about 5 minutes before adding the eggs. Add 2 large eggs, whisking until well incorporated.
Next, sprinkle the granulated sugar, baking powder, flour, and cornmeal over the batter. Mix everything until just combined. Overmixing could result in a less fluffy texture, and we want that perfect spoonable, creamy consistency.
Pour the batter into your prepared baking dish and place it in the oven. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. As soon as the corn pudding is baked, drizzle the reserved brown butter on top. Sprinkle a few flakes of sea salt for that extra gourmet touch.
Tips for the Best Corn Pudding
- Brown Butter Perfection: Don’t skimp on the brown butter. It adds a rich, nutty flavor that transforms this dish into something extraordinary.
- Consistency Matters: If you prefer a softer corn pudding, add an extra egg and extend the baking time by a few minutes.
- Corn Variations: You can mix fresh corn, frozen corn, or canned corn. The key is balancing the blended and whole corn for that ideal creamy texture and texture contrast.
Variations to Try
- Cheesy Corn Pudding: Add 1/2 cup shredded cheddar cheese to the batter before baking for a cheesy twist.
- Herbed Corn Pudding: Stir in fresh chopped parsley, chives, or cilantro to give the dish a vibrant, herbaceous note.
- Spicy Corn Pudding: Increase the amount of cayenne pepper to add more heat, or add some jalapeño seeds for a fiery twist.
- Sweet Corn Pudding: Drizzle hot honey on the top of the pudding instead of brown butter for a unique sweet and spicy experience.
Frequently Asked Questions (FAQs)
Q: Can I make corn pudding ahead of time?
Yes, corn pudding can be made up to a day in advance. Store it in an airtight container in the refrigerator and reheat it in the oven at a low temperature.
Q: Can I freeze corn pudding?
Yes! Let the corn pudding cool completely before freezing. Wrap it tightly in plastic wrap and foil. It can last for up to 2 months in the freezer.
Q: Can I use canned corn instead of frozen corn?
Absolutely. Use well-drained canned corn for a quick and convenient option. Just make sure to maintain the same volume.
How to Store and Reheat
Store leftover corn pudding in an airtight container in the refrigerator for 3-4 days. When reheating, use a low oven setting to maintain the creamy texture. You can also microwave individual portions for about 1-2 minutes, ensuring that each bite remains deliciously fluffy and tender.
For an upscale twist, drizzle some hot honey or brown butter over the top before serving to refresh the dish’s decadent flavor profile.
Conclusion
Corn pudding is a versatile, comforting, and mouth-watering dish that can elevate any meal, from casual dinners to holiday feasts. The combination of brown butter, corn, sour cream, and cornmeal ensures a rich, velvety texture and a flavor profile that is both robust and elegant. Whether you’re hosting a gathering, celebrating a holiday, or just indulging in a weeknight treat, this corn pudding will be a showstopper on your table. Try it out, customize it with your favorite variations, and don’t forget to drizzle it with that signature brown butter for a memorable touch.
Don’t forget to share your experience on social media, and follow us on Pinterest for more delightful recipes, unique twists on classics, and comforting dishes to bring to your table. Happy cooking, and may every spoonful of corn pudding remind you of home, warmth, and unforgettable meals shared with loved ones.
