Description
This rich, creamy sweet corn pudding blends cream cheese, vanilla, and golden corn into a soft-baked dessert or side dish everyone will love.
Ingredients
2 cups corn kernels (fresh or canned, drained) – approx. 330 g
150 g cream cheese, softened (about 5.3 oz)
3 large eggs
1 cup sugar – approx. 200 g
½ cup milk – approx. 120 ml
1 cup fine or medium cornmeal – approx. 140 g
1 teaspoon baking powder – approx. 4 g
1 teaspoon vanilla extract – approx. 5 ml
½ teaspoon salt – approx. 3 g
Instructions
Preheat oven to 350°F (180°C). Grease a medium baking dish or loaf pan.
In a blender or food processor, combine corn kernels, cream cheese, milk, and eggs. Blend until smooth.
In a mixing bowl, whisk together cornmeal, sugar, salt, and baking powder.
Pour the blended corn–cream cheese mixture into the dry ingredients. Add vanilla and mix until fully incorporated.
Pour the batter into the prepared dish.
Bake for 40–45 minutes, or until set and a toothpick comes out clean.
Cool slightly before unmolding. Serve warm or chilled.
Notes
Serve with whipped cream, honey, or sweetened condensed milk for an indulgent touch.
Best enjoyed fresh, but leftovers can be stored in the fridge for up to 4 days.
Reheat individual slices in the microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish, Dessert, Brunch
- Method: Baking
- Cuisine: American, Latin-Inspired
