Can I make corn pudding without Jiffy mix?

Yes, and this recipe is built exactly that way. A small amount of flour and cornstarch replaces the structure the mix usually provides, while eggs and cream make a true custard instead of a cornbread texture. The result scoops softly and tastes more like corn, less like cake.

How do I know when corn pudding is done if the center still jiggles?

The jiggle is the sign, not a warning. The edges should be set and golden while the center wobbles in one small, slow circle when nudged, and a thermometer reads 170 to 175°F at the center. The pudding finishes setting during its 15 minute rest.

Why did my corn pudding turn out watery?

Three causes cover almost every case: whole kernel corn that was not drained long enough, a dish that was too wide so the custard baked thin, or overbaking, which makes the eggs squeeze out liquid as they cool. Drain for a full 5 minutes, use a 2 quart dish, and pull it at the jiggle.

Can I make corn pudding in a slow cooker?

Yes. Pour the batter into a greased slow cooker, cover the lid with a clean towel to catch condensation, and cook on low for 3 to 3 1/2 hours, until the edges are set and the center just trembles. You lose the golden top, but the custard stays exceptionally silky.

Can corn pudding be frozen?

It can, for up to 2 months, but the custard weeps slightly on thawing and the texture never fully returns. A better plan is to freeze the unbaked batter in its dish, thaw it overnight in the fridge, and bake it fresh. Baked leftovers are best kept refrigerated for 3 to 4 days instead.

Corn Pudding | Easy Creamy Thanksgiving Side For 8

Ingredients

Scale

2 cans (15 oz / 425 g each) creamed corn, divided
1 can (15 oz / 425 g) whole kernel corn, drained very well
4 large eggs, room temperature
1 cup (240 ml) heavy cream
1/2 cup (113 g) unsalted butter, melted and slightly cooled, plus more for the dish
1/4 cup (50 g) granulated sugar
1/4 cup (30 g) all-purpose flour
2 tablespoons (16 g) cornstarch
1 teaspoon baking powder
1 teaspoon fine salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg

Cook Mode Prevent your screen from going dark

Instructions

Heat the oven to 350°F (175°C). Butter a 2 quart baking dish and set it on a rimmed sheet pan.
Blend half of the creamed corn (about 1 can) until completely smooth, 30 to 45 seconds. Leave the rest of the corn as is.
In a large bowl, whisk the flour, cornstarch, sugar, baking powder, salt, pepper, and nutmeg until no lumps remain.
In a second bowl, whisk the eggs until uniform, then whisk in the cream and the melted butter.
Pour the wet mixture into the dry and whisk just until combined. A few tiny lumps are fine.
Fold in the blended corn, the remaining creamed corn, and the drained whole kernels until evenly distributed.
Scrape the batter into the prepared dish and smooth the top. It should fill the dish about three quarters full.
Bake for 45 to 55 minutes, until the edges are deep gold and set and the center wobbles in one small, slow circle when nudged. A thermometer at the center should read 170 to 175°F.
Rest on a wire rack for a full 15 minutes before scooping. The pudding finishes setting as it rests.

Author: Cookaza
Prep Time: 15 minutes
Cook Time: 50 minutes