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.

Recipe Summary

prep:
10 mins
additional:
1 hr 5 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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

301 calories; protein 6.7g 14% DV; carbohydrates 22.7g 7% DV; fat 22g 34% DV; cholesterol 154.9mg 52% DV; sodium 574.9mg 23% DV. Full Nutrition
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Reviews (36)

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Most helpful positive review

Rating: 5 stars
01/01/2017
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. On the video, he recommends using a blender to break up the corn as much as possible. My blender was broken and I did the best I could with my old food processor to break up the corn, but ended up with plenty of fairly large sized kernel skins. Although it tasted wonderful, the skins didn't enhance the texture IMO. Despite that, the pudding turned out so creamy and moist -almost delicate- even with a lovely browned crust. It just barely held its shape as it was scooped out of the pan, and fell apart in the mouth. It would taste great with a summer BBQ and anytime really. Read More
(11)

Most helpful critical review

Rating: 1 stars
12/12/2017
Terrible. So salty! I used 3 tsps kosher salt as directed. It should also be specified if unsalted butter was used. Read More
(2)
47 Ratings
  • 5 star values: 39
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/01/2017
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. On the video, he recommends using a blender to break up the corn as much as possible. My blender was broken and I did the best I could with my old food processor to break up the corn, but ended up with plenty of fairly large sized kernel skins. Although it tasted wonderful, the skins didn't enhance the texture IMO. Despite that, the pudding turned out so creamy and moist -almost delicate- even with a lovely browned crust. It just barely held its shape as it was scooped out of the pan, and fell apart in the mouth. It would taste great with a summer BBQ and anytime really. Read More
(11)
Rating: 5 stars
01/20/2017
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 recipe book and will make regular appearances at my dinner table. If you like corn this recipe is for you! Read More
(9)
Rating: 4 stars
01/01/2018
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 cups of corn, well, its expensive and calorie dense! This dish although delicious, is simply not worth the effort and cost. All I really needed was some corn bread and that costs 10 times less and the taste is as satisfying. This is the only reason this is rated as 4 vs 5. I think eggs, butter, and whipping cream are better reserved for a fancy soup or deserts. I wont be making this again for that reason. Read More
(6)
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Rating: 5 stars
06/22/2017
I got my entire life with this recipe Lol. I did not line my pan. I just placed it in a 9/13 Read More
(3)
Rating: 5 stars
01/17/2018
This is a great recipe, easy , delicious and so CHEAP to make. ! Read More
(2)
Rating: 1 stars
12/12/2017
Terrible. So salty! I used 3 tsps kosher salt as directed. It should also be specified if unsalted butter was used. Read More
(2)
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Rating: 5 stars
02/05/2018
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. Read More
(1)
Rating: 5 stars
07/24/2017
My first time making corn pudding. My blender wasn't big enough so I had to blend in two batches. It wasn't as sweet as other corn puddings I've had which is not necessarily a bad thing. I might up the maple syrup a little next time for comparison. Even though it's rich it turned out very light and fluffy. Read More
(1)
Rating: 5 stars
11/24/2017
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. Will make again next Thanksgiving. Read More
(1)
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