Real Creamed Corn Pudding

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This homemade creamed corn pudding is a comforting vegetarian side dish that celebrates the natural sweetness of fresh corn. Unlike shop-bought versions, this recipe uses a traditional grating method to create a thick, milky texture that is both rich and satisfyng. The addition of sautéed celery and onions provides a savoury depth, while the crème fraîche ensures a silky finish that pairs beautifully with roast dinners or as a standalone treat.

Perfect for a Sunday roast or a seasonal gathering, this dish sits somewhere between a savoury custard and a light soufflé. By whisking the egg whites separately, the pudding achieves a delicate, airy lift that balances the heartiness of the vegetables. Serve it warm from the oven while the centre is soft and the top is a deep, burnished golden brown.

Ingredients for Real Creamed Corn Pudding

10 to 12 large ears of corn, shucked
4 tablespoons (1/2 stick) butter, divided
450g chopped onions
100g chopped celery
2 1/2 teaspoons coarse kosher salt, divided
4 huevos grandes, separados
120ml de crème fraîche o crema agria
1/8 cucharaditas de pimienta negra recién molida

How to make Real Creamed Corn Pudding

Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.

Preheat oven to 218°C. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoons coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.

Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoons pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.

Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.

Bake pudding 15 minutes. Reduce oven temperature to 177°C. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.