McCormick Corn Pudding Recipe: Sweet Custard Side with Golden Crust

This baked corn pudding delivers a sweet custard texture with a golden crust that’s pure comfort in every bite. I’ve refined this version to capture the classic appeal while keeping the preparation straightforward.

The base combines corn kernels, eggs, and milk for a rich, creamy consistency. A touch of sugar and vanilla enhances the natural sweetness, while a sprinkle of cornmeal adds subtle texture to the top layer.

Baked at 350°F for about 45 minutes, the pudding sets into a tender, custard-like dish with a lightly caramelized surface. It’s a side that pairs effortlessly with roasted meats or holiday feasts.

Simple ingredients, minimal effort, and a result that always impresses. This dish is ready to become a staple at your table.

Ingredients for Mccormick Corn Pudding

Fresh corn, eggs, and milk create this creamy custard with a golden, textured crust.

The corn is the foundation here. Fresh summer corn cut straight from the cob delivers the best flavor, but frozen kernels (thawed and drained) work nearly as well year-round. For canned corn, McCormick recommends draining thoroughly to avoid a watery pudding. The milk should be whole for maximum richness—2% will work but won’t be as velvety. Always use room temperature eggs for even mixing.

No cornmeal? Crushed saltine crackers at equal volume give a similar texture to the top. Substituting self-rising flour? Omit the baking powder and salt since it’s already included. For a sweeter version, brown sugar adds caramel notes. If using canned corn, opt for no-salt-added varieties to control seasoning better. The vanilla can be swapped with almond extract for a different depth.

Bake and serve the same day for best texture. Leftovers keep 3-4 days refrigerated but lose some custard quality. Reheat in 350°F oven covered with foil for 15 minutes. Not recommended for freezing as the custard may separate upon thawing.

Step-by-Step Instructions for Corn Pudding

Here’s the method to achieve a creamy custard with a perfectly golden crust every time.

Step 1: Prepare the Wet Mixture Base

In a large mixing bowl, whisk together the 4 whole Large Eggs until pale and slightly thickened. Gradually add the 1.5 cups Whole Milk while continuing to whisk, creating a smooth, homogeneous liquid base. This step ensures the eggs and milk are fully emulsified.

Next, whisk in the 0.5 cup Granulated Sugar until completely dissolved. I find that whisking for an additional 30 seconds after the sugar disappears guarantees it won’t settle at the bottom of the dish during baking.

Finally, stir in the 1 tsp Vanilla Extract, 1 tsp Salt, and 0.25 tsp Ground Black Pepper. The vanilla should be fully incorporated so its aroma is evenly distributed throughout the pudding.

Step 2: Combine Dry Ingredients and Corn

In a separate bowl, combine the 0.5 cup All-Purpose Flour, 0.25 cup Yellow Cornmeal, and 1 tsp Baking Powder. Whisk these dry ingredients together thoroughly to ensure the baking powder is evenly distributed—this is crucial for consistent rise.

Melt the 0.25 cup Unsalted Butter and let it cool slightly. Add the 4 cups Sweet Corn Kernels to the wet mixture, then pour in the melted butter. Stir to combine, ensuring the corn is evenly distributed throughout the liquid.

Step 3: Incorporate Dry Mixture and Rest

Gradually add the dry ingredient mixture to the wet ingredients while stirring constantly. This prevents lumps from forming and ensures a smooth batter. The final mixture should resemble a thick, creamy soup with visible corn kernels suspended throughout.

Let the batter rest for 10 minutes at room temperature. This allows the cornmeal and flour to absorb some of the liquid, resulting in a more stable pudding structure. You’ll notice the batter thickens slightly during this time.

Step 4: Bake to Golden Perfection

Preheat your oven to 350°F. Transfer the batter to a greased 9×13-inch baking dish or similar oven-safe vessel. Smooth the top with a spatula for even baking.

Bake for 45-55 minutes until the center is set and the top develops a deep golden brown crust. The pudding is done when a knife inserted into the center comes out clean and the edges have pulled slightly away from the sides of the dish.

Step 5: Cool and Serve

Remove from the oven and let the pudding cool for 10 minutes before serving. This resting period allows the custard to set fully and makes it easier to portion.

The texture should be creamy beneath the surface with a slightly crisp, golden top layer. Serve warm for the best experience, as the contrast between the custard and crust is most pronounced when fresh from the oven.

Flavor Customization for This Recipe

Sweeter Variations

For a dessert-like version, increase the sugar to ¾ cup and add 1 tsp cinnamon to the dry ingredients. I also love folding in ½ cup raisins or diced apples for extra sweetness and texture. 💛

Savory Twist

Reduce the sugar to ¼ cup and add 1 cup shredded cheddar cheese and ½ tsp smoked paprika. This creates a savory pudding that pairs beautifully with barbecue or chili. A pinch of cayenne adds subtle heat.

Spiced Version

Add 1 tsp McCormick pumpkin pie spice to the dry ingredients for warm autumnal notes. This works especially well with fresh corn in fall. A drizzle of maple syrup before serving enhances the spice blend beautifully.

Citrus Brightness

Incorporate 1 tbsp lemon zest into the wet mixture for a refreshing contrast to the sweetness. This pairs wonderfully with blueberries folded into the batter. The acidity balances the richness perfectly.

Texture Boosters

For extra crunch, sprinkle ¼ cup crushed cornflakes or panko breadcrumbs on top before baking. I also love adding ½ cup diced bell peppers for color and a slight vegetable crunch. 🌟

Dairy Swaps

Replace whole milk with 1 can coconut milk for a dairy-free version with tropical notes. Evaporated milk creates an even creamier texture. For extra richness, substitute ½ cup heavy cream for part of the milk.

Frequently Asked Questions