4 Tips for Making the Best Corn Pudding

Follow these tips to perfect this classic Southern side dish.

Corn pudding is a traditional part of a Southern Thanksgiving spread, but this decadent side dish is so good you shouldn't limit yourself to enjoying it once a year. Made with corn, eggs, heavy cream, butter, and a few pantry staples like sugar, baking powder, and flour, it's much more than the sum of its humble parts. This golden, fluffy casserole can act as the centerpiece of a meal, especially if you add ham, bacon, or sausage. Whether you plan to serve it as a side dish or add to it to make it a complete meal, here are four tips for making the best corn pudding.

50 Best Thanksgiving Tee's Corn Pudding

Jennifer Davick

Use Fresh Corn—If It's In Season

Corn can make or break this recipe. Nothing beats fresh corn's super sweet flavor and tender texture if it's in season. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear. Don't go too close to the cob. Cut only half the kernel, then scrape off the rest with the back of the knife. If it's the dead of winter and you don't have fresh corn stocked in the freezer, opt for canned or store-bought frozen corn, generally harvested at its peak.

Choose Whipping or Heavy Cream

When done right, corn pudding should have a rich, custardy texture. Some corn pudding recipes call for milk, but for the most decadent results, use whipping or heavy cream.

Add Dry Ingredients Gradually

Once you have whisked together the eggs, whipping cream, and melting butter in a large bowl, gradually add the dry ingredients, then whisk until smooth. This process ensures they are thoroughly incorporated and gives the dish a smoother texture.

Don't Overbake It

Corn pudding should have a soft, soufflé-like texture. It should not be dry and firm like cornbread. When finished baking, it should be golden brown around the edges and slightly jiggly in the center. Test for doneness by inserting a knife into the center of the pudding—it should come out clean.

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