Side Dish: United States – Tennessee – Tennessee Corn Pudding

Serving Size: 8

Approximate Time

Prep 15 min

Cook 50 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 4 cups (about 640 g) fresh sweet corn kernels (from about 6–8 medium ears)
- 1 cup (240 g) creamed corn (canned or homemade)
- 3 large eggs (approx. 150 g)
- 3/4 cup (180 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 4 tbsp (57 g) unsalted butter, melted, plus 1 tbsp (14 g) unsalted butter for dotting (optional)
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (43 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) kosher salt
- 1/4 tsp (1 g) ground black pepper
- 1 tsp (5 ml) vanilla extract

Instructions

Short Description:
A creamy, slightly sweet baked corn custard made with fresh sweet corn kernels, cream, eggs, and a hint of sugar until golden and set. Served warm as a classic Tennessee holiday or weeknight side dish.

Regional Notes:
This Tennessee version emphasizes fresh local sweet corn and a slightly sweeter profile than many other Southern corn puddings, achieved with added granulated sugar and a touch of vanilla. A small amount of creamed corn and heavy cream give it a richer, custard-like texture characteristic of Tennessee home kitchens.

1. Preheat the oven to 350°F (175°C). Grease a 2-quart (about 1.9 L) baking dish or 9x9-inch (23x23 cm) casserole with butter or nonstick spray.
2. If using fresh ears, cut the kernels from the cobs. Optional: after cutting, run the back of a knife down the cobs to scrape out any milky corn liquid and add it to the kernels for extra flavor.
3. In a large bowl, whisk the eggs until blended. Whisk in the heavy cream, whole milk, melted butter, vanilla extract, and granulated sugar until the sugar begins to dissolve.
4. Add the fresh corn kernels and creamed corn to the wet mixture and stir to combine.
5. In a small bowl, whisk together the all-purpose flour, baking powder, kosher salt, and ground black pepper. Sprinkle the dry mixture over the corn mixture and fold gently until just combined; do not overmix.
6. Pour the pudding mixture into the prepared baking dish, smoothing the top. Dot with the reserved 1 tbsp (14 g) butter if desired.
7. Bake in the preheated oven until the top is set and lightly golden and a knife inserted near the center comes out mostly clean with a few moist crumbs, about 45–55 minutes. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
8. Remove from the oven and let rest for 10–15 minutes to finish setting. Serve warm as a side dish.