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Creamy Corn Pudding with a Hint of Nutmeg and Jalapeños Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 20 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This creamy and comforting Corn Pudding recipe combines sweet corn with a smooth custard base baked to golden perfection. Enhanced with a touch of nutmeg and optional jalapeño for subtle heat, this side dish brings a delightful balance of sweetness and savory flavors, perfect for family dinners or holiday gatherings.

Ingredients

Liquid Ingredients

  • ½ cup (120ml) milk
  • ¼ cup (60ml) heavy cream
  • 2 large eggs
  • ¼ cup (60g) sour cream
  • 2 tablespoons (28g) melted butter

Dry Ingredients

  • 2 tablespoons (20g) all-purpose flour
  • 2 tablespoons (20g) cornmeal
  • 1-2 tablespoons (20-30g) granulated sugar
  • 1 teaspoon (6g) salt
  • ¼ teaspoon (0.5g) freshly grated nutmeg

Main Ingredient

  • 2 cups (325g) frozen corn, thawed (about 3 ears of corn)

Optional Ingredient

  • ½ tablespoon jalapeño pepper, minced (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350℉ (177℃). Grease a casserole dish generously to ensure the pudding doesn't stick, and set it aside while you prepare the mixture.
  2. Mix Wet Ingredients: In a large bowl, whisk together the milk, heavy cream, eggs, sour cream, and melted butter until well combined and smooth.
  3. Add Dry Ingredients and Corn: Stir in the all-purpose flour, cornmeal, granulated sugar, salt, thawed corn kernels, freshly grated nutmeg, and the minced jalapeño pepper if using. Mix thoroughly to incorporate all elements evenly.
  4. Transfer to Casserole Dish: Pour the prepared corn pudding batter into the greased casserole dish, spreading it out evenly.
  5. Bake: Place the dish in the preheated oven and bake uncovered for 45 to 55 minutes, or until the pudding is set in the center and the top is golden brown. Once done, allow it to cool for a few minutes before serving for best texture.

Notes

  • Make sure to thaw the frozen corn completely and drain any excess moisture to avoid a watery pudding.
  • Adjust the sugar amount according to your preference for sweetness.
  • The jalapeño is optional for those who want a mild spicy kick; leave it out for a purely sweet dish.
  • Letting the pudding cool slightly helps it firm up for easier slicing and serving.
  • This pudding pairs wonderfully with roasted meats or as a savory side during holiday meals.

Find it online: https://ivysrecipes.com/creamy-corn-pudding-with-a-hint-of-nutmeg-and-jalapenos-recipe/