Southern Veggie Lover’s Sweet Corn Pudding – A Vegetarian Delight!
Discover a mouthwatering vegetarian dessert that brings classic Southern flavors to your table with this easy-to-make Sweet Corn Pudding recipe. Perfect for family gatherings or cozy nights in, this delectable treat is sure to impress everyone at the table!
Allergens
Eggs, Dairy (Milk and Butter)
Ingredients
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1 cup whole milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all
- purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- Optional: Whipped cream or ice cream for serving
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish with butter or non stick spray.
- In a large mixing bowl, whisk together the corn kernels, milk, eggs, sugar, flour, cinnamon, nutmeg, and salt until well combined.
- Stir in the melted butter until fully incorporated.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake for 40 45 minutes or until the edges are golden brown and the center is set.
- Remove from the oven and let cool slightly before serving.
- Optionally, serve with whipped cream or ice cream.
Chef’s Insight
Fresh corn is best for this recipe, but if using canned or frozen corn, be sure to thoroughly drain and rinse it before using.
Notes
Be sure to use fresh corn kernels for the best texture and flavor. - For an extra touch, serve this dish in a cast iron skillet or mini individual baking dishes.