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

Serving Size: 6

Approximate Time

Prep 25 min

Cook 55 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 4 cups (640 g) fresh Jersey corn kernels (from about 6–7 ears)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 3 large eggs (approx. 150 g)
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (28 g) unsalted butter, melted, plus 1 tbsp (14 g) for buttering the dish
- 1/4 cup (30 g) fine yellow cornmeal
- 1/4 cup (30 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper (optional)
- 1 tsp (5 ml) vanilla extract (optional)
- Fresh chives, chopped, for garnish (optional)

Instructions

Short Description:
A rich, custard-like baked side dish showcasing tender, sweet Jersey corn folded into a creamy dairy custard and gently set until golden. It pairs well with grilled or roasted meats and holiday meals.

Regional Notes:
This Jersey version highlights fresh sweet Jersey corn and local dairy—heavy cream, whole milk, and butter—for a noticeably richer, creamier pudding than leaner Midwestern or Southern variants. The pudding is custard-forward with just enough cornmeal for body, letting the natural sweetness and tenderness of Jersey corn shine.

1. Preheat the oven to 350°F (175°C). Butter a 9 x 9 inch (23 x 23 cm) baking dish or a 2-quart (1.9 L) casserole dish with 1 tbsp (14 g) butter.
2. Stand the corn ears upright and cut the kernels off the cobs into a large bowl. Reserve any milky juice released while cutting and add it to the bowl.
3. In a separate bowl whisk the eggs (approx. 150 g) until blended. Whisk in the heavy cream (240 ml), whole milk (120 ml), granulated sugar (25 g), melted butter (28 g), and vanilla extract (5 ml) if using.
4. Add the cornmeal (30 g), all-purpose flour (30 g), baking powder (4 g), kosher salt (3 g), and black pepper (0.5 g) to the wet mixture and whisk until smooth. Fold in the fresh corn kernels (640 g) until evenly distributed.
5. Let the mixture rest for 8–10 minutes to allow the cornmeal to hydrate; the batter will thicken slightly.
6. Pour the batter into the prepared baking dish, smoothing the top. Dot the surface with a few small pats of butter if desired.
7. Bake in the preheated oven for 45–55 minutes, or until the top is lightly golden and the center is mostly set (a knife inserted near center should come out with just a few moist crumbs—it will continue to firm as it cools).
8. Remove from the oven and let rest for 10–15 minutes before serving to allow the custard to settle.
9. Garnish with chopped fresh chives if desired and serve warm as a side dish.