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corn pudding recipeThe kids and I are heading to New Jersey in the morning to visit my family, and spend some time on the beach.  I love my summer trips home.  We spend a lot time playing in the sand, eating delicious food, and making memories with family that we do not get to spend near enough time with.  Traveling alone with three kids is never fun or easy, but always, worth the effort.  After the week that I have had, I am ready for a little rest and relaxation.

This recipe is for sure the recipe that people ask me about the most.  If you know me, or my mother, there is a chance that you have had Val’s corn pudding.  It is so good that we even served it at my wedding.  If you were to ask her, she would laugh, saying that it is nothing.  But if you have ever had it, you would disagree.  It is not nothing, her corn pudding is the stuff of dreams. I asked her where this recipe came from, and she said that she made it up.  She usually makes it as an afterthought, when she needs to add just one more dish.  It is always the first to go on the table , and the talk of the evening.  I have a friend (who shall remain nameless), that is not above licking the plate when she is done eating her serving (or 4) of corn pudding.  What more do you need to hear?  Try my mom’s corn pudding.  It is awesome.

I have made this pudding many, many, times, but hers is always better than mine.  When I went to home last summer, I had her make it for me so that I could watch and take pictures.  I have made it a few times since, and every time, it gets a little bit closer.  Now, if you are one of those people that needs an exact recipe, skip this one.  It is a method.  You can alter the quantity to feed 4 or 40, but the way that you make it stays the same.  When I make corn, I usually will cook a few extra ears so that I can make corn pudding with it.  You need to start with cooked corn and cover the corn with cream.  The rest is up to you.  Usually, I use heavy cream to make this, but I only had half-and-half.  It still delicious, but really, if you are going to do it, go big or go home.

corn pudding3 Tablespoons butter
3 cups of cooked corn kernels, off of the cob
2 cups half-and-half (preferably heavy cream)
salt and pepper
1/2 cup Parmesan cheese (plus more for the top)
pinch of cayenne pepper

Melt the butter in a large saute pan and add the corn.  Season well with salt and pepper.  (If your corn is not very sweet, add a few teaspoons of sugar as well).

Pour enough cream to cover the corn.

corn puddingBring the cream to a bubble over medium low heat.  Reduce for about 20 to 30 minutes.

corn pudding recipeYou will know that you are getting close when the sides look like this.  The cream will have reduced down, and you will start to see little bubbles on the edges.  If the cream coats the back of the spoon, you are good to go.

corn puddingWhen the cream has reduced, add the Parmesan cheese.  It will start to melt and the pudding will really thicken and come together.

corn pudding recipeCheck for seasoning and add more salt and pepper as needed.  Add a pinch of cayenne pepper.

corn pudding recipePour the corn mixture into a casserole dish and top with Parmesan cheese.

corn pudding recipeI got all Paula Deen-like and decided that it needed an old-school “pap-ah-rika” top.

Bake in a 350 degree oven for about 25 minutes.  The pudding will be bubbly and hot all the way through.

corn pudding recipe

Val’s Corn Pudding

Ingredients

  • 3 Tablespoons butter
  • 3 cups of cooked corn kernels, off of the cob
  • 2 cups half-and-half (preferably heavy cream)
  • salt and pepper
  • 1/2 cup Parmesan cheese (plus more for the top)
  • pinch of cayenne pepper

Instructions

  1. Melt the butter in a large saute pan and add the corn. Season well with salt and pepper. (If your corn is not very sweet, add a few teaspoons of sugar as well).
  2. Pour enough cream to cover the corn.
  3. Bring the cream to a bubble over medium low heat. Reduce for about 20 to 30 minutes.
  4. You will know that you are getting close when the sides look like this. The cream will have reduced down, and you will start to see little bubbles on the edges. If the cream coats the back of the spoon, you are good to go.
  5. When the cream has reduced, add the Parmesan cheese. It will start to melt and the pudding will really thicken and come together.
  6. Check for seasoning and add more salt and pepper as needed. Add a pinch of cayenne pepper.
  7. Pour the corn mixture into a casserole dish and top with Parmesan cheese.
  8. Bake in a 350 degree oven for about 25 minutes. The pudding will be bubbly and hot all the way through
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26 Responses to Val’s Corn Pudding

  1. corey says:

    Oh man, this is amazing! I remember having this at your house and wondering why I had never had anything so delicious before.

  2. Dangler says:

    OMG. Need this too! Love creamy-corny deliciousness.

  3. Amy says:

    I just bought corn at the store with no specific plans for it and I have half and half in the fridge… I’m going to give this a try very soon. It sounds so simple!! Thanks for sharing.

  4. Donna Godfrey says:

    This reminds me of our precious Uncle Joe that was a southern cook…..It looks just like his. Thanks for the memories and I will just have to make some!

    • bakedbree says:

      My mom is the only person that I know that makes this. I love it. Glad to bring back a good memory for you.

  5. mjskit says:

    This looks and sounds absolutely wonderful. Can’t wait to test it out. Thanks for sharing!

  6. Patty Fraser says:

    I used to make this all the time but never baked at the end…..Either I got this from Val or she got this from me…You just made my day…….Maybe I’ll take a walk down to see you on the beach. Look for a crazy hat…….:) Patty

  7. jenna says:

    mmm..theres nothing like warm corn pudding…especially when made with fresh corn!

  8. kay says:

    can’t wait to try this, my mouth is watering..
    anything with cream is my best friend…

  9. For all the abuse the state takes, there’s nothing like Summer and the Jersey shore. I have fond memories of a time I spent in Wildwood with my own family…

    • bakedbree says:

      Thank you!!! Jersey Shore was the worst possible thing that could have ever happened to my home state! I love summers at the shore and I make no apologies for it. :)

  10. Kati says:

    This will be even better tomorrow, won’t it?

  11. Alli says:

    This is currently baking in my oven with the most amazing corn I have ever purchased at my farmer’s market. Did I mention I am following The 4 Hour Body eating plan which does NOT include dairy? :). Oops! This just sounded like the perfect dish with the corn I had. I had to make an exception. It smells wonderful!

  12. Silver says:

    Thank you Thank you Thank you!!!!! I have been looking for this recipe forever! My Grandmother used to make it and I have loved it from the 1st spoonful! This is the best stuff and ssooo worth the guilt. It’s the cheese and the heavy cream mixed with the pop and sweetness of the corn. Wow! If you have not tried this go now…. no, it does not matter…. go NOW, and make it. You will never regret it, unless you never wanted to lose that extra 10lbs! Still, it is worth it in my mind! I can always do another Zumba class!
    :) Silver

  13. […] soup was well received at my house. Everyone loves corn and bacon. It was one of the few times that I put dinner in front over everyone and there were no […]

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