Food and Recipes Recipes Savory Corn Pudding 5.0 (3) 3 Reviews The creamy side dish you crave at Thanksgiving gets a savory touch-up in this comforting recipe. By Karen Schroeder-Rankin Karen Schroeder-Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. Southern Living's editorial guidelines Updated on November 29, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 55 mins Servings: 12 Emily Laurae / Southern Living What is there to dislike about the kerneled veg that grows on a stalk? Practically nothing, that's what. It's sweet, it's fun to eat, and, perhaps most importantly, it's versatile. It also shines in one of the best preparations of all time: a savory corn pudding, the perfect side dish for any dinnertime spread, especially around the holidays. Corn pudding is a staple Southern side dish at a holiday gathering. Corn pudding fits right in at Thanksgiving amongst old-school favorites, like mashed potatoes and green bean casserole, and a warm dish of corn pudding is always welcome at Christmas and church potlucks. Although corn pudding is technically a casserole, it has a rich, soft texture that's almost dessert-like. This corn pudding recipe puts a savory spin on the classic with the addition of chopped onion and fresh thyme. Ingredients for Savory Corn Pudding Corn, cream, and butter make this decadent corn pudding really shine, so if you are looking to replace heavy cream to cut calories, corn pudding isn't going to be for you. Emily Laurae Aromatics like onion and thyme have also been added to balance the sweetness, while its base is a typical flour, baking powder, and salt blend that works in tandem with eggs and oil to create a moist, custard-like texture that is *muah* ...chef's kiss. You can, of course, use canned corn, but always opt for fresh if it's available. You can taste a significant difference in freshness and brightness, and it gives the plate a more artisanal look and feel. How to Make Savory Corn Pudding Making corn pudding is fairly simple, even for beginner cooks. First, you're going to set your vegetables aside to mix your wet and dry ingredients in separate bowls. Emily Laurae Once finished, it's time to cook down your corn and onion over medium-high heat until softened. Emily Laurae Incorporate the fresh thyme and then allow the mixture to cool before adding your dry and wet mixtures. Emily Laurae Spoon everything into a baking dish, and bake until golden brown. A tip from the Test Kitchen: When the pudding is done baking, it should be slightly jiggly in the center. Test for doneness by inserting a knife into the center of the pudding—it should come out clean. Emily Laurae You can also make this recipe in advance. Bake as directed, let cool, and then cover and chill your savory corn pudding for up to two days. Reheat it covered with aluminum foil for about 15 minutes. How to Serve Savory Corn Pudding Don't overthink it. Allow your casserole to cool a bit, and scoop it onto any plate. It tastes delicious on its own, but can be topped with cheese for an even more indulgent bite. Don't forget to add fresh thyme on top for a pop of color and herbaceousness that helps to lighten the richness (or at least trick your palate). How to Store Savory Corn Pudding Should you have leftover corn pudding (and we're judging you ever-so-slightly), you can freeze it for up to a month by wrapping it tightly in plastic wrap and placing it in an air-tight container or freezer bag. When ready to reheat, allow it to sit out at room temperature for 30 minutes before placing it in the oven (in a casserole dish, of course) and baking for approximately 15 minutes at 350°F. Cooked corn pudding will typically only last in the refrigerator for 3 to 4 days, so keep this in mind if it's going to take you and your family longer to finish it (again, judging you ever-so-slightly). Editorial contributions by Joey Skladany. Ingredients 3 Tbsp. all-purpose flour 2 Tbsp. granulated sugar 2 tsp. baking powder 2 tsp. kosher salt 6 large eggs 2 cups heavy cream ½ cup salted butter, melted and cooled 2 Tbsp. canola oil 6 cups fresh corn kernels (from 8 ears) ½ cup chopped sweet onion (from 1 onion) 2 Tbsp. chopped fresh thyme, divided Directions Preheat oven to 350°F. Stir together flour, sugar, baking powder, and salt in a small bowl until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended. Heat canola oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes. Stir in 1 Tbsp. thyme. Remove from heat, and let cool slightly, about 5 minutes. Stir flour mixture and corn mixture into egg mixture. Spoon into a 13- x 9-inch (3-quart) baking dish, and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving. Sprinkle with remaining 1 Tbsp. thyme. Make It Ahead: Bake as directed, let cool, and then cover and chill up to 2 days. Reheat covered with foil. Rate it Print