Why do I blend only part of the corn instead of all of it?

The blended portion becomes the body of the custard: ruptured kernels release starch and corn milk that thicken the set without flour or a boxed mix. The whole kernels left behind give the pudding its pops of texture. Blend everything and you get a smooth flan; blend nothing and the custard can turn loose.

My corn pudding came out watery. What went wrong?

Almost always the corn went in wet. Thawed frozen kernels and fresh cut kernels both weep liquid, so drain them for a full 10 minutes and press gently. A dish that is too deep is the second cause: the center stays liquid while the edges overbake. Use a shallow 2 quart dish.

Can I assemble southern corn pudding the night before Thanksgiving?

Yes, that is how this recipe is designed to run. Assemble the filled dish, cover it and refrigerate for up to 24 hours. Bake it straight from the fridge at 350°F, adding 5 to 8 minutes, until the center wobbles slightly and reads 165°F.

Can I use canned corn for this pudding?

Yes. Drain two to three cans of whole kernel corn very well and skip any creamed corn, which would sweeten and loosen the custard. The blended base gives you the creamy element canned creamed corn usually provides, with better texture.

How do I reheat corn pudding without drying it out?

Cover the dish with foil and warm it at 325°F for about 20 minutes, until steaming at the center. For single servings, the microwave at half power keeps the custard silky. High uncovered heat is what dries the edges and breaks the set.

Southern Corn Pudding: Silky, Sweet And Made Ahead

Ingredients

Scale

5 cups sweet corn kernels (from about 6 fresh ears, or thawed frozen, or drained canned), divided
4 large eggs
1 cup whole milk
1/2 cup heavy cream
4 tablespoons unsalted butter, melted, plus more for the dish
3 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon fine salt
1/4 teaspoon black pepper
Pinch of ground nutmeg
2 tablespoons chopped fresh chives, to serve

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Instructions

Heat the oven to 350°F. Butter a shallow 2 quart baking dish. If the corn is frozen, thaw it fully and drain it in a colander for 10 minutes, pressing gently.
Put 1 1/2 cups of the kernels in a blender with the milk. Blend for about 30 seconds, until mostly smooth with a little texture remaining.
In a large bowl, whisk the eggs, cream, melted butter, sugar, cornstarch, salt, pepper and nutmeg until the cornstarch disappears completely.
Pour the blended corn into the egg mixture and whisk once more. Fold in the remaining 3 1/2 cups of whole kernels until every kernel is coated.
Scrape the mixture into the buttered dish and smooth the top. To make ahead, cover and refrigerate for up to 24 hours at this point.
Bake for 45 to 55 minutes (add 5 to 8 minutes from cold), until the edges are set and golden, the center gives a slight wobble when nudged, and an instant read thermometer in the center registers 165°F.
Rest for 10 minutes so the custard finishes setting. Scatter the chives over the top and serve warm, straight from the dish.

Author: Chef Rita
Prep Time: 15 minutes
Cook Time: 50 minutes

Nutrition

Serving Size: 3
Calories: 260
Sugar: 12
Sodium: 360
Fat: 15
Saturated Fat: 8
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 26
Fiber: 2
Protein: 7
Cholesterol: 125