Side Dish: United States – Great Lakes United States (Ohio) – Ohio Sweet Corn Pudding

Serving Size: 8

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 ears fresh sweet corn, kernels removed (about 3 cups / 480 g)
- 3 large eggs, approx. 150 g
- 1 1/2 cups (360 ml) whole milk
- 2 tbsp (25 g) granulated sugar
- 1/3 cup (45 g) all-purpose flour
- 2 tbsp (28 g) unsalted butter, melted, plus 1 tbsp (14 g) for the baking dish
- 1/2 tsp (3 g) fine salt
- 1 tsp (5 ml) vanilla extract (optional)
- 1/2 tsp (2 g) baking powder

Instructions

Short Description:
A creamy, baked corn custard made with fresh Ohio sweet corn, milk, eggs, and a touch of sugar, baked until just set and lightly golden on top. It highlights the sweetness and texture of locally harvested corn for a simple, comforting side dish.

Regional Notes:
This Ohio version emphasizes fresh local sweet corn kernels and a milk-and-egg custard base with only a hint of sugar, rather than heavy cream or canned creamed corn common in other regional variants. The result is a lightly sweet, corn-forward pudding that showcases Ohio's summer harvest.

1. Preheat the oven to 350°F (177°C). Butter a 2-quart (about 2 L) baking dish with 1 tbsp (14 g) unsalted butter.
2. Cut the corn kernels from the cobs and measure about 3 cups (480 g). If you like a slightly silkier texture, scrape the cobs with the back of a knife to release any milky liquid and add it to the kernels.
3. In a large bowl, whisk the 3 large eggs (approx. 150 g) until blended. Whisk in the 1 1/2 cups (360 ml) whole milk, 2 tbsp (25 g) granulated sugar, 2 tbsp (28 g) melted butter, and 1 tsp (5 ml) vanilla extract (if using) until smooth.
4. In a separate small bowl, stir together 1/3 cup (45 g) all-purpose flour, 1/2 tsp (2 g) baking powder, and 1/2 tsp (3 g) salt. Gradually whisk the dry mixture into the wet mixture until no lumps remain.
5. Fold the fresh corn kernels into the custard mixture, ensuring they are evenly distributed.
6. Pour the mixture into the prepared baking dish and smooth the top. Tap the dish gently on the counter to release any large air bubbles.
7. Bake on the middle rack for 35–50 minutes, or until the edges are set and turning golden and a knife inserted near the center comes out mostly clean with a few moist crumbs (the center should be set but slightly custardy).
8. Remove from the oven and let rest for 10–15 minutes before serving to allow the pudding to finish setting.
9. Serve warm or at room temperature as a side dish; sliced butter or a light pat of additional butter on top is traditional. Refrigerate leftovers in an airtight container for up to 3 days.