Creamy Corn Pudding (Spoon Bread)

Why You’ll Love This Recipe

• Ultra-creamy, custardy center with a gently puffed, golden top.
• Balanced sweet-corn flavor that works as a side for weeknights or holidays.
• Simple pantry-friendly method—no canned creamed corn required.
• Flexible base for savory add-ins like cheddar, jalapeño, or bacon.

Grocery List

• Produce: Sweet corn (fresh or frozen), chives (optional), jalapeño or scallions (optional for variations)
• Dairy: Whole milk, heavy cream, eggs, unsalted butter, cheddar (optional for variation)
• Pantry: Fine yellow cornmeal, all-purpose flour, baking powder, granulated sugar, kosher salt, white or black pepper

Full Ingredients

Custard Base

• 1 1/2 cups whole milk (360 ml)
• 1/2 cup heavy cream (120 ml)
• 4 large eggs, room temperature
• 4 tbsp unsalted butter, melted and slightly cooled (56 g), plus more for greasing the dish

Dry Ingredients

• 1/3 cup fine yellow cornmeal (50 g)
• 2 tbsp all-purpose flour (15 g)
• 1 tsp baking powder
• 2 tbsp granulated sugar (25 g; adjust to taste)
• 1 tsp kosher salt
• 1/4 tsp ground white or black pepper

Corn and Garnish

• 3 cups sweet corn kernels (about 4–5 ears or 420–450 g; thaw and drain if frozen)
• 2 tbsp chopped fresh chives, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the oven and pan

Place a rack in the center of the oven and heat to 350°F (175°C). Generously butter a 2-quart baking dish (11×7-inch or 8×8-inch) to prevent sticking and help the edges brown nicely.

Step 2: Make cream-style corn

Add 1 1/2 cups of the corn kernels to a blender with the milk and heavy cream. Blend until mostly smooth, 20–30 seconds. A few small bits are fine; this creates that velvety, custard-like base without using canned creamed corn.

Step 3: Combine dry ingredients

In a small bowl, whisk together the cornmeal, flour, and baking powder. Pre-mixing helps distribute the leavener evenly and prevents lumps in the batter later.

Step 4: Whisk the custard

In a large bowl, whisk the eggs with the sugar, salt, and pepper until well combined. Slowly drizzle in the melted butter while whisking. Whisk in the blended corn-and-dairy mixture until smooth. Sprinkle in the dry ingredients and whisk just until incorporated. Fold in the remaining 1 1/2 cups corn kernels. Let the batter rest for 5 minutes so the cornmeal hydrates.

Step 5: Fill the dish and bake

Pour the batter into the prepared dish and smooth the top. Bake 45–55 minutes, until the top is lightly browned and the edges are set. The center should still have a gentle jiggle (like a soft custard).

Step 6: Check doneness

For precision, insert an instant-read thermometer into the center—it should read 175–180°F (79–82°C). Alternatively, a knife inserted near the center should come out with a few custardy bits, not wet batter.

Step 7: Rest and serve

Cool the pudding for 10 minutes to finish setting. Sprinkle with chopped chives and serve warm, scooped with a spoon. The texture should be creamy and spoonable, with a delicate golden cap.

Pro Tips

• Use fine cornmeal for a silky, custardy texture; medium-grind yields a slightly more rustic bite.
• Room-temperature eggs help the pudding rise evenly and bake more predictably.
• Don’t overbake—pull it when the center still trembles. Overbaking makes the custard grainy.
• For extra-smooth custard, strain the blended dairy-and-corn mixture through a fine mesh sieve before mixing.
• Want a deeper golden top? Broil for 1–2 minutes at the end, watching closely.

Variations

• Cheddar-Jalapeño: Fold in 1 cup sharp cheddar (115 g) and 1–2 minced jalapeños (seeded). Reduce sugar to 1 tbsp and add a pinch of cumin.
• Smoky Bacon-Scallion: Stir in 4 slices crispy crumbled bacon and 1/3 cup sliced scallions; dust the top with a pinch of smoked paprika before baking.
• Classic Canned Shortcut: Use 1 cup canned cream-style corn plus 2 cups regular kernels; reduce milk to 1 cup and omit the heavy cream. Skip the blending step.

Storage & Make-Ahead

Refrigerate leftovers, covered, for 3–4 days. Reheat at 325°F (165°C), covered, for 15–20 minutes, then uncover for 5 minutes to re-crisp the top. Freezing is possible for up to 2 months, though the custard may weep slightly—cool completely, wrap well, and thaw overnight in the refrigerator before reheating. For make-ahead, prepare the dry mix and the blended dairy up to 24 hours in advance (refrigerated); whisk with eggs and bake just before serving. For a crowd, bake up to 1 day ahead and reheat covered at 325°F for 20–25 minutes.

Nutrition (per serving)

Approximate: 260 calories; 16 g fat; 24 g carbohydrates; 7 g protein; 320 mg sodium; 2 g fiber; 8 g sugars.