I love how effortlessly this corn pudding comes together in the blender. It’s naturally sweet, with just the right balance of creamy and grainy textures from the cream cheese and cornmeal. The vanilla gives it a gentle dessert-like aroma that makes it feel special, and the eggs help it set into a sliceable, custardy bake. I also appreciate that it’s versatile—sweet enough to be a treat, but wholesome enough for breakfast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Corn kernels (fresh or canned, drained)
Cream cheese, softened
Eggs
Sugar
Milk
Cornmeal (fine or medium grind)
Baking powder
Vanilla extract
Salt
Directions
I preheat the oven to 350°F (180°C) and lightly grease a medium baking dish or loaf pan.
In a blender or food processor, I combine the corn kernels, cream cheese, eggs, and milk. I blend the mixture until smooth and creamy.
In a large mixing bowl, I whisk together the cornmeal, sugar, salt, and baking powder.
I pour the blended mixture into the bowl with the dry ingredients, then add the vanilla extract and stir until fully combined.
I transfer the batter into the prepared baking dish and smooth the top.
I bake for 40 to 45 minutes, or until the pudding is set and a toothpick inserted in the center comes out clean.
I let it cool slightly before serving. It firms up more as it rests and slices easily once set.
Servings and Timing
This recipe yields 6 to 8 portions. It takes about 15 minutes to prepare and 45 minutes to bake, making the total time just around an hour from start to finish.
Variations
For a deeper flavor, I sometimes replace half of the milk with coconut milk.
I’ve added a handful of shredded coconut or sweet corn kernels for extra texture.
When I want more of a dessert vibe, I sprinkle cinnamon sugar over the top before baking.
I occasionally swap out the vanilla for almond extract for a different twist.
I’ve made mini versions in ramekins for individual servings—perfect for brunch.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave individual slices for 20–30 seconds until warmed through. It’s also delicious served cold or at room temperature, especially with a spoonful of yogurt, whipped cream, or sweetened condensed milk drizzled over the top.
FAQs
Can I use frozen corn instead of fresh or canned?
Yes, I often use frozen corn—just thaw it first before blending. It works just as well and keeps the recipe super convenient.
Is this corn pudding very sweet?
It has a natural, gentle sweetness from the corn and sugar, similar to cornbread but creamier. I can adjust the sweetness by using less sugar or swapping in honey or maple syrup.
Can I make this recipe dairy-free?
I’ve made it with dairy-free cream cheese and plant-based milk, and it still turns out rich and flavorful. Just be sure to use a smooth, neutral cream cheese alternative.
What kind of cornmeal works best?
I prefer fine or medium grind cornmeal—it gives the pudding structure without making it too coarse. I avoid coarse cornmeal, which makes the texture too gritty.
Can I prepare this in advance?
Yes, I sometimes bake it the night before and store it in the fridge. It tastes great chilled or can be quickly reheated in the microwave or oven before serving.
Conclusion
This Sweet Corn Pudding with Cream Cheese and Vanilla is one of those recipes I come back to over and over again. It’s easy to make, beautifully creamy, and filled with comforting flavors. Whether I serve it as breakfast, brunch, or dessert, it always brings warmth to the table and smiles all around.
