Corn pudding occupies a unique space in American coastal and Southern cuisine, acting as a bridge between a savory vegetable side and a delicate custard. Unlike a standard cornbread, this preparation relies on a high moisture content and a structured egg base to create a texture that is both light and incredibly rich. This specific version, known as Grandma Swallow’s Corn Pudding, utilizes a combination of cream-style and whole-kernel corn to achieve a multi-dimensional mouthfeel. It is an excellent accompaniment to roasted meats or holiday spreads, providing a gentle sweetness that balances salty or smoky main courses.
The brilliance of this dish lies in its simplicity and the specific use of cornstarch to provide a stable lift that prevents the custard from weeping. While many modern versions omit vanilla, the inclusion of a single teaspoon in this recipe provides a floral aromatic quality that highlights the natural sugars found in the kernels. Whether served at a formal Thanksgiving table or a casual Sunday dinner, this dish remains a steadfast example of traditional home cooking that prioritizes texture and honest ingredients.
Table of Contents
Ingredients
The Corn Base
- 30 ounces cream-style corn (two 15 ounce cans)
- 14 ounces whole kernel corn (one can), thoroughly drained
The Custard Bind
- 5 large eggs, room temperature
- 1/2 cup whole milk
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
Dry Components
- 1/4 cup granulated white sugar
- 1/4 cup cornstarch
Instructions
- Heat your oven to three hundred fifty Fahrenheit and prepare a two-quart casserole dish with a light coating of butter or non-stick spray.
- In a large mixing vessel, combine the drained whole kernel corn and the cream-style corn.
- In a separate smaller bowl, whisk the five eggs until the yolks and whites are completely integrated.
- Incorporate the milk, melted butter, and vanilla extract into the egg mixture.
- Slowly sift the cornstarch and sugar into the wet ingredients, whisking vigorously to ensure no clumps of starch remain.
- Merge the corn solids with the custard liquid, stirring with a large spoon until the mixture is uniform.
- Transfer the batter into the prepared casserole dish, smoothing the top with a spatula.
- Place the dish on the center rack of the oven and bake for sixty minutes.
- Remove the pudding when the center is set but retains a slight, uniform jiggle and the edges are golden brown.
- Allow the dish to rest for ten minutes before serving to let the internal structure firm up.
Detailed Preparation Guidance
Achieving the Perfect Emulsion
When you begin mixing your Grandma Swallow’s Corn Pudding, the integration of the cornstarch is the most critical technical step. Cornstarch has a tendency to settle at the bottom of the bowl or form small, dry pockets if added directly to a heavy mass of corn. By whisking it into the eggs and milk first, you create a slurry that ensures the thickening agent is distributed evenly throughout the entire pudding. This prevents the finished dish from having “rubbery” spots and instead produces a silkier, more consistent crumb.
Monitoring Oven Progress
Oven calibration can vary, so visual cues are more reliable than the timer alone. Around the forty-five minute mark, observe the surface of the pudding. You are looking for a gentle rise, similar to a souffle, where the edges pull away slightly from the sides of the ceramic dish. The color should transition from a pale yellow to a deep, honey-gold. If the top appears liquid or sloshes when the pan is gently moved, it requires the full hour. If the top begins to brown too quickly, a loose piece of foil can be placed over the top for the final ten minutes.
Texture and Aroma
The aroma during the final stages of baking should be reminiscent of sweet cream and toasted grain. Because of the high egg content, the pudding will puff up significantly in the heat but will settle as it cools. This is normal. The desired texture is “spoonable”—sturdier than a standard custard but softer than a cake. The whole kernels provide a necessary “pop” against the velvety background of the creamed corn and egg base.
Pro Tips for Culinary Success
- Temperature Control: Ensure your eggs are at room temperature before whisking. Cold eggs can cause the melted butter to seize and solidify into small fatty clumps, which prevents a smooth emulsion.
- Drainage is Key: While we want the moisture from the cream-style corn, the canned whole kernels should be drained very well. Excess canning liquid can thin the custard too much, leading to a soggy bottom.
- The Sift Method: For the smoothest results, whisk the sugar and cornstarch together in a small bowl before adding them to the liquids. This prevents the cornstarch from “balling up” when it hits the moisture.
- The Rest Period: Do not skip the ten-minute rest after pulling the dish from the oven. This carries over the cooking process and allows the starches to fully set, making the pudding much easier to serve.
- Dish Selection: Use a ceramic or glass baking dish rather than metal. Ceramic retains heat more evenly, which is vital for egg-based custards that need gentle, consistent warmth to set without curdling.
Variations and Substitutions
- Savory Shift: If you prefer a less sweet profile, reduce the sugar to one tablespoon and add a half-teaspoon of kosher salt and a dash of cayenne pepper.
- Herb Infusion: Add two tablespoons of finely chopped fresh chives or a teaspoon of dried thyme to the batter to introduce an earthy, savory note that complements the corn.
- Cheese Integration: Fold in one cup of shredded sharp cheddar cheese or Monterey Jack before baking. This creates a “cheesy corn” variation that is popular in Midwestern preparations.
- Fresh Corn Option: In the summer months, you can replace the canned whole kernel corn with two cups of fresh corn cut straight from the cob. This provides a crunchier texture and a more vibrant flavor.
Serving Suggestions
This pudding is exceptionally versatile. It shines brightest when paired with salty proteins like honey-glazed ham, smoked pork loin, or roasted turkey. The sweetness of the corn acts as a natural foil to the salt and smoke of the meat.
For a vegetarian-focused meal, serve a large scoop of the pudding alongside a crisp green salad tossed in a sharp vinaigrette. The acidity of the dressing cuts through the richness of the egg-and-butter custard. It is also a traditional partner for barbecue, standing up well next to brisket or ribs where its soft texture balances the chew of the meat.
FAQs
Can I make this dish ahead of time?
You can assemble the wet and dry ingredients and keep them refrigerated separately, but it is best to mix and bake immediately. If you must bake it ahead, reheat it gently in a three hundred Fahrenheit oven covered with foil to prevent it from drying out.
Why did my corn pudding turn out watery?
This usually happens if the whole kernel corn wasn’t drained sufficiently or if the pudding was pulled out of the oven too early. The cornstarch and eggs need the full heat and time to create a stable structure.
Can I use frozen corn instead of canned?
Yes, frozen corn works well. Just ensure it is completely thawed and patted dry with a paper towel before adding it to the mixture to avoid adding extra water to the batter.
Is it possible to make this dairy-free?
You can substitute the milk with a neutral-flavored plant milk like almond or oat milk, and use a vegan butter stick. However, the texture may be slightly less rich than the original version.
Nutrition Information
| Nutrient | Amount per Serving |
| Calories | 288 kcal |
| Protein | 8 g |
| Carbs | 42 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 13 g |
| Sodium | 596 mg |
Nutrition information is an estimate and may vary based on preparation and ingredients used.
PrintGrandma Swallow’s Corn Pudding
A traditional, velvety corn custard made with cream-style corn, whole kernels, and a hint of vanilla for a classic American side dish.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
30 ounces cream-style corn
14 ounces whole kernel corn, drained
1/2 cup whole milk
5 large eggs
1/3 cup butter, melted
1/4 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350 Fahrenheit and grease a 2-quart casserole dish.
2. In a large mixing vessel, combine the drained whole kernel corn and the cream-style corn.
3. In a separate bowl, whisk eggs, milk, melted butter, and vanilla.
4. Slowly sift the cornstarch and sugar into the wet ingredients, whisking until smooth.
5. Merge the corn solids with the custard liquid, stirring until uniform.
6. Transfer the batter into the prepared casserole dish.
7. Bake for sixty minutes until the center is set but retains a slight jiggle.
8. Allow the dish to rest for ten minutes before serving.
Notes
Ensure eggs are room temperature to prevent butter from seizing.
Drain the whole kernel corn thoroughly to avoid a watery pudding.
Sift cornstarch with sugar first to prevent lumps.
Nutrition
- Serving Size: 1 scoop
- Calories: 288
- Sugar: 13g
- Sodium: 596mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 138mg
