Side Dish: United States – Indiana / Midwestern United States – Indiana Corn Pudding

Serving Size: 6

Approximate Time

Prep 15 min

Cook 50 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 2 cups (320 g) whole-kernel sweet corn (fresh kernels from about 3–4 ears, or drained canned)
- 1 can (14.75 oz / 418 g) cream-style sweet corn
- 3 large eggs, approx. 150 g total
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/3 cup (67 g) granulated sugar
- 3 tbsp (45 g) unsalted butter, melted, plus extra for pan
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (2.5 g) kosher salt
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (0.5 g) ground nutmeg (optional)

Instructions

Short Description:
A creamy, custard-like baked corn casserole that highlights sweet corn—made with whole-kernel and cream-style corn, eggs, milk, and a touch of sugar for a lightly sweet side dish common on Indiana tables.

Regional Notes:
Indiana versions emphasize local sweet corn (fresh in summer or good-quality canned off-season) and lean toward a simple, custardy bake rather than heavily savory or cornbread-like versions found elsewhere. The texture is smooth and custard-like, showcasing the corn’s natural sweetness rather than bold seasonings.

1. Preheat the oven to 350°F (175°C). Butter a 2-quart (about 2 L) baking dish or 9x9-inch (23x23 cm) baking pan and set aside.
2. In a large bowl, whisk together the eggs (approx. 150 g), whole milk (240 ml), heavy cream (120 ml), granulated sugar (67 g), melted butter (45 g), and vanilla extract (5 ml) until smooth.
3. Stir in the cream-style corn (418 g) and the whole-kernel corn (320 g) until evenly combined.
4. In a small bowl, whisk together the flour (16 g), baking powder (4 g), and salt (2.5 g). Sprinkle this dry mixture into the corn-egg mixture and fold gently until incorporated. If using nutmeg, stir it in now.
5. Pour the mixture into the prepared baking dish and smooth the top. Let rest 5 minutes to allow air bubbles to subside.
6. Bake in the preheated oven until the top is set and lightly golden and a knife inserted near the center comes out mostly clean, about 45–55 minutes. If the top browns too quickly, tent loosely with foil after 30 minutes.
7. Remove from oven and let cool 10–15 minutes before serving to allow the custard to finish setting. Serve warm as a side dish.