Side Dish: United States – National Capital Region – D.C. Corn Pudding

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 1 cup (240 g) creamed corn
- 1 1/2 cups (255 g) whole kernel corn (fresh, canned and drained, or thawed frozen)
- 2 tbsp (28 g) unsalted butter, melted
- 3 large eggs
- 3/4 cup (180 ml) whole milk
- 1/4 cup (60 ml) half-and-half or light cream
- 2 tbsp (25 g) granulated sugar
- 1/4 cup (30 g) all-purpose flour
- 1/2 tsp (2 g) baking powder
- 1/2 tsp (approx. 1.5 g) Old Bay seasoning, plus extra for sprinkling
- 3/4 tsp (4.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 cup (60 g) shredded sharp cheddar cheese (optional)
- 1 tbsp (6 g) chopped fresh chives or parsley, for garnish (optional)
- 1 tbsp (15 ml) vegetable oil or nonstick spray, for greasing

Instructions

Short Description:
A creamy, custard-like corn casserole that balances sweet corn with savory notes and a light custard binder. The D.C. version is finished with a touch of Old Bay for a regional Chesapeake Bay–inspired lift.

Regional Notes:
This National Capital Region variation echoes local tastes by adding Old Bay seasoning to the classic corn pudding base, giving it a subtle briny, citrusy-spice note that distinguishes it from sweeter or plain versions found elsewhere.

1. Preheat the oven to 350°F (175°C). Grease an 8 x 8 inch (20 x 20 cm) baking dish with vegetable oil or nonstick spray.
2. If using fresh corn, cut kernels from about 4 ears; if using frozen, thaw and drain; if using canned, drain well. Measure out creamed corn and whole kernels.
3. In a large mixing bowl, whisk the eggs until blended. Whisk in the melted butter, whole milk, half-and-half, and granulated sugar until smooth.
4. Stir in the creamed corn and whole kernel corn. Add the flour, baking powder, Old Bay seasoning, kosher salt, and black pepper; stir until just combined. Fold in the shredded cheddar if using.
5. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Lightly sprinkle a pinch of additional Old Bay over the surface for an aromatic finish.
6. Bake on the center rack for 40–50 minutes, until the top is golden and the center is mostly set (a toothpick inserted near the center should come out with only a few moist crumbs).
7. Remove from the oven and let the pudding rest for 10–15 minutes to firm up. Garnish with chopped chives or parsley if desired, slice into squares, and serve warm as a side.