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Creamy Corn Pudding (Spoon Bread)

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 250
A rich and creamy corn pudding with a tender texture, perfect for a comforting side dish or spooned straight from the oven.

Ingredients

Main

  • 3 cups sweet corn kernels (about 4–5 ears or 420–450 g; thaw if frozen)
  • 1.5 cups whole milk (360 ml)
  • 0.5 cup heavy cream (120 ml)
  • 4 large eggs (room temperature)
  • 4 tbsp unsalted butter (melted, plus extra for the dish)
  • 1/3 cup fine yellow cornmeal (50 g)
  • 2 tbsp all-purpose flour (15 g)
  • 1 tsp baking powder
  • 2 tbsp granulated sugar (optional, 25 g)
  • 1 tsp kosher salt
  • 1/4 tsp ground white or black pepper

Chopped chives

Instructions 

  • Preheat oven to 350°F (175°C). Butter a 2-quart dish.
  • Blend 1.5 cups corn with milk and cream until smooth.
  • Mix dry ingredients; whisk eggs with sugar, salt, pepper, and melted butter. Combine with corn mixture and fold in remaining corn. Rest 5 minutes.
  • Pour into dish and bake for 45–55 minutes until puffed and lightly browned.
  • Cool 10 minutes, top with chives, and serve warm by the spoon.

Notes

For extra flavor, add a sprinkle of cheese or herbs before baking.
Calories: 250kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Corn