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Chef John's Creamy Corn Pudding

Rated as 4.65 out of 5 Stars

"Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats."
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Ingredients

1 h 15 m servings 301 cals
Original recipe yields 12 servings

Directions

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
  2. Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
  3. Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
  4. Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.

Footnotes

  • Chef's Notes:
  • You can leave some of the corn kernels out of the blender and stir them into the batter to give the pudding some texture if you like.
  • The pan under the baking dish is optional, and if you're in a hurry you can skip it which will cut about 15 to 30 minutes off your cooking time; but I like that it slows the cooking which I think improves the texture.
  • I used an 8x11-inch baking dish which is kind of an odd size. So if you use the more common 9x12-inch casserole, you'll have to test for doneness sooner as the batter will probably cook faster.

Nutrition Facts


Per Serving: 301 calories; 22 g fat; 22.7 g carbohydrates; 6.7 g protein; 155 mg cholesterol; 575 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 17 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This turned out excellent and was so easy. I never had corn pudding before, but saw the recipe on Chef John's website before Thanksgiving and made it as one of our side dishes exactly as written...

Most helpful critical review

Terrible. So salty! I used 3 tsps kosher salt as directed. It should also be specified if unsalted butter was used.

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This turned out excellent and was so easy. I never had corn pudding before, but saw the recipe on Chef John's website before Thanksgiving and made it as one of our side dishes exactly as written...

I got my entire life with this recipe Lol. I did not line my pan. I just placed it in a 9/13

I made this exactly as written. It was delicious. Everyone at the table was crazy for it. I had never made or eaten corn pudding and I'm glad I found this recipe. It has been copied to my re...

Love this recipe. It’s easy to make. My son owns a small restaurant and I make it for him all the time. It was a super bowl special and everyone loved it.

This is a great recipe, easy , delicious and so CHEAP to make. !

I made this and it turned out perfectly and exactly the way John shows in his video. It tasted very good too. That being said, the ingredients with heavy (whipping) cream, butter, six eggs, 4 c...

It was the best corn pudding ever. Ever.

Terrible. So salty! I used 3 tsps kosher salt as directed. It should also be specified if unsalted butter was used.

This took me back to my grandmother's corn pudding. It was so creamy and delicious. I used a 9 x 13 pan without the pad and it turned out fine. The pudding took about 65 minutes to brown and set...