Mom Mom’s Corn Pudding: A Taste of Home

The aroma alone could transport me back to childhood Christmases at my grandmother’s house. Before this golden, custardy dream graced my plate for the first time, I was a corn pudding virgin. Now, the holidays simply aren’t complete without it, a comforting, sweet counterpoint to all the savory delights. It’s the kind of dish that begs to be shared, a simple pleasure that somehow manages to taste like pure, unadulterated love.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 6-8
• Yield: 1 9×13 inch pan
• Dietary Type: Vegetarian

Ingredients

• 1 (15 ounce) can cream-style corn
• 1 (15 ounce) can whole kernel sweet corn, drained
• 6 large eggs
• 1 tablespoon vanilla extract
• 2 cups sweetened condensed milk
• ¾ cup sugar
• ¼ teaspoon nutmeg
• 2 ½ tablespoons flour
• 2 tablespoons butter, melted

Equipment Needed

• 9×13 inch baking pan
• Non-stick vegetable spray
• Medium bowl
• Wire whisk

Instructions

1. Begin by preheating your oven to 350 degrees F (175 degrees C). Ensuring your oven is properly preheated is crucial for even baking and a perfect texture.

2. Open the can of cream-style corn and let it sit for a moment. Gently skim any clear liquid that rises to the top. This step helps to prevent the pudding from becoming too watery.

3. Prepare your 9×13 inch baking pan by spraying it generously with non-stick vegetable spray. Make sure to coat the entire surface, including the corners, to prevent sticking. Set the prepared pan aside.

4. In a medium bowl, combine the sugar, flour, and nutmeg. Use a wire whisk to stir the ingredients together until they are thoroughly combined. This ensures that the flour is evenly distributed and prevents lumps from forming in the pudding.

5. Add the eggs to the dry ingredients and beat well with the whisk. Continue whisking until the mixture is smooth and well-combined.

6. Next, pour in the sweetened condensed milk and vanilla extract. Gently beat the mixture together until everything is fully incorporated and the batter is smooth and homogenous. Don’t overbeat at this stage, just ensure all ingredients are well combined.

7. Now, it’s time to add the cream-style corn and drained whole kernel corn to the batter. Stir gently with a spoon or spatula until the corn is evenly distributed throughout the mixture.

8. Pour the corn mixture into the prepared 9×13 inch baking pan, spreading it evenly.

9. Finally, drizzle the melted butter evenly over the top of the pudding. This will add a beautiful richness and help create a slightly golden crust.

10. Bake in the preheated oven for approximately 1 hour. The pudding is done when the center still “jiggles” slightly when the pan is gently shaken. It should be set around the edges and have a light golden color.

Expert Tips & Tricks

• For an even richer flavor, try using browned butter instead of melted butter on top. The nutty notes add a delicious depth.
• If your oven tends to brown quickly, loosely tent the baking pan with foil during the last 15-20 minutes of baking to prevent the top from burning.
• Don’t overbake the corn pudding! A slight jiggle in the center is preferable to a dry, rubbery texture. The pudding will continue to set as it cools.
• To make this dish ahead of time, prepare it completely but don’t bake it. Cover tightly and refrigerate for up to 24 hours. Add about 10-15 minutes to the baking time when baking from cold.
• For a hint of spice, add a pinch of cayenne pepper to the dry ingredients. It complements the sweetness beautifully!

Serving & Storage Suggestions

Mom Mom’s corn pudding is best served warm, but it’s also delicious at room temperature. It makes a wonderful side dish for holiday dinners, potlucks, or any family gathering. Garnish with a sprinkle of fresh herbs like chopped chives or parsley for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in the oven at 300 degrees F (150 degrees C) until heated through, or microwave in short bursts, stirring occasionally.

While it’s possible to freeze corn pudding, the texture may change slightly upon thawing. If freezing, wrap tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator and reheat as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	662 kcal	N/A
Total Fat	18.9 g	29%
Saturated Fat	9.8 g	48%
Cholesterol	256.4 mg	85%
Sodium	439.9 mg	18%
Total Carbohydrate	110 g	36%
Dietary Fiber	2.9 g	11%
Sugars	85.7 g	N/A
Protein	18.3 g	36%

Variations & Substitutions

• For a gluten-free version, ensure your flour is a gluten-free blend. Cornstarch can also be used as a substitute.
• If you’re dairy-free, try using a dairy-free butter alternative and unsweetened condensed coconut milk in place of the sweetened condensed milk. You may need to adjust the amount of sugar to taste.
• Add some crumbled cooked bacon or sausage for a savory twist.
• In the fall, consider adding a tablespoon of pumpkin puree and a pinch of cinnamon for a seasonal variation.
• For a spicier kick, add a diced jalapeño pepper (seeds removed) to the batter.

FAQs (Frequently Asked Questions)

Q: Why is it important to skim the liquid off the cream-style corn?
A: Skimming the liquid helps prevent the corn pudding from becoming too watery and ensures a richer, creamier texture.

Q: How do I know when the corn pudding is done?
A: The corn pudding is done when the edges are set and the center still jiggles slightly when the pan is gently shaken. It will continue to set as it cools.

Q: Can I make this corn pudding ahead of time?
A: Yes, you can prepare the corn pudding completely but don’t bake it. Cover tightly and refrigerate for up to 24 hours. Add about 10-15 minutes to the baking time when baking from cold.

Q: Can I freeze corn pudding?
A: Yes, but the texture may change slightly upon thawing. Wrap tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator and reheat gently.

Q: What can I serve with corn pudding?
A: Corn pudding is a versatile side dish that pairs well with roasted chicken, ham, turkey, or grilled meats. It’s also a delicious addition to any holiday meal.

Final Thoughts

This recipe for Mom Mom’s corn pudding is more than just a collection of ingredients and instructions; it’s a piece of my heart, a taste of home, and a reminder of cherished family memories. I encourage you to give it a try and create your own traditions around this simple, comforting dish. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, share it with the people you love. Let me know in the comments how yours turns out. Enjoy!