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Chef John's Creamy Corn Pudding

Chef John's Creamy Corn Pudding

Chef John

"Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats."
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1 h 15 m servings 301 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 575 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
  2. Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
  3. Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
  4. Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.


  • Chef's Notes:
  • You can leave some of the corn kernels out of the blender and stir them into the batter to give the pudding some texture if you like.
  • The pan under the baking dish is optional, and if you're in a hurry you can skip it which will cut about 15 to 30 minutes off your cooking time; but I like that it slows the cooking which I think improves the texture.
  • I used an 8x11-inch baking dish which is kind of an odd size. So if you use the more common 9x12-inch casserole, you'll have to test for doneness sooner as the batter will probably cook faster.

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This turned out excellent and was so easy. I never had corn pudding before, but saw the recipe on Chef John's website before Thanksgiving and made it as one of our side dishes exactly as written...

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