Side Dish: United States – Delaware (Mid-Atlantic United States) – Delaware Corn Pudding

Serving Size: 6

Approximate Time

Prep 20 min

Cook 55 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 4 cups (640 g) fresh corn kernels, from about 6 medium ears, divided (1 cup/160 g reserved for pureeing)
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 3 large eggs (approx. 150 g total)
- 3 tbsp (42 g) unsalted butter, melted, plus extra for greasing
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp (2.5 g) fine sea salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (2.5 ml) vanilla extract (optional)

Instructions

Short Description:
A creamy, custard-like baked corn casserole made from fresh Delaware sweet corn, eggs, milk, and butter, baked until the top is lightly golden. It is sweet-tender with a silky texture that complements roasted meats or summer barbecues.

Regional Notes:
This Delaware version highlights local fresh corn—some kernels are pulsed into the custard so the texture is silkier than many grainier regional puddings. It leans slightly sweet and is baked until a golden top forms, emphasizing the natural sweetness of Delaware corn rather than heavy spices or cheeses found in other regional variants.

1. Preheat oven to 350°F (175°C). Grease a 2-quart (about 8x8 inch/20 x 20 cm) baking dish with butter and set aside.
2. Remove kernels from the ears of corn. Measure out 1 cup (160 g) of kernels and place them in a blender or food processor with the whole milk and heavy cream; pulse until mostly smooth but still slightly textured (about a coarse purée). Transfer to a large mixing bowl.
3. Add the remaining 3 cups (480 g) whole corn kernels to the bowl with the puréed mixture.
4. In a separate bowl, whisk the eggs, melted butter, granulated sugar, vanilla extract (if using), salt, and pepper until combined.
5. Whisk the flour and baking powder into the egg mixture until no dry streaks remain. Pour the egg mixture into the bowl with the corn and purée; stir gently to combine into an even custard.
6. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
7. Bake in the preheated oven for 40–55 minutes, or until the center is just set (a knife inserted near the center should come out mostly clean) and the top is light golden brown. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
8. Remove from the oven and let rest 10–15 minutes to set before serving warm.