Creamy Corn Pudding Recipe - How to Make Classic Corn Pudding

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor

cornmeal

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while maintaining texture

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk reduces calories and is dairy-free

Thaw and drain 2 bags of frozen corn.

Transfer corn to a blender or food processor.

Add 3 tablespoons of maple syrup to the corn.

Add 6 large eggs and 1 cup of milk to the blender.

Add 3 teaspoons of kosher salt and 1/4 teaspoon of cayenne pepper.

Add 1/2 cup of all-purpose flour and 1 teaspoon of baking powder.

Blend the mixture until completely smooth.

Transfer the blended mixture to a mixing bowl.

Add 2/3 stick of melted butter and 1 cup of heavy cream to the bowl.

Whisk until thoroughly combined.

Grease a baking dish with the remaining melted butter.

Pour the mixture into the greased baking dish.

Place the baking dish on a lined baking sheet.

Bake in a preheated oven at 350°F for 1 hour to 1 hour and 15 minutes, until set and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens