Can I make healthy corn pudding the night before Thanksgiving?

Yes, in two ways. Mix the batter, cover, and refrigerate up to 24 hours; stir well before baking and add about 5 minutes for the cold start. Or bake it fully, refrigerate, and reheat covered at 325 degrees F for 20 minutes.

Why does my corn pudding turn out watery?

Almost always the corn. Frozen kernels carry surface water that weeps into the custard as it bakes, so thaw fully, drain at least 10 minutes, and pat dry. An underbaked pudding, pulled while the edges still look glossy, weeps for the same reason.

Can I use canned corn instead of frozen for this pudding?

You can. Drain and rinse two 15 ounce cans and pat the kernels dry; the pudding will be a little softer and slightly less sweet than the frozen version. Skip canned creamed corn, which adds sugar, sodium, and thickeners the blended base already replaces.

How do I know when corn pudding is done without overbaking it?

Look at the edges, not the clock. They should be set, matte, and lightly golden while the center still jiggles softly when the dish is nudged. The 10 minute rest finishes the center; a fully firm center in the oven means a rubbery pudding on the table.

Does healthy corn pudding freeze well?

It freezes acceptably for up to 2 months, though the custard softens slightly on thawing. Freeze the baked pudding in its dish, wrapped well, thaw overnight in the refrigerator, and reheat covered at 325 degrees F until steaming. The cheddar variation freezes best.

Healthy Corn Pudding, Custard Soft and From Scratch

Ingredients

Scale

4 cups corn kernels (about 6 ears fresh, or frozen and thawed), divided
3 large eggs
1 1/2 cups low fat (1 percent) milk
2 tablespoons unsalted butter, melted
1 tablespoon honey
3 tablespoons cornstarch
1 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
3 scallions, thinly sliced

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Instructions

Heat the oven to 350 degrees F. Lightly grease a 2 quart baking dish. If the corn is frozen, thaw it fully and drain it in a colander for at least 10 minutes, pressing gently.
Place 1 1/2 cups of the corn in a blender with the milk. Blend 20 to 30 seconds, until mostly smooth but still flecked.
Whisk the eggs in a large bowl until the yolks and whites are fully combined. Whisk in the melted butter, honey, cornstarch, salt, pepper, and nutmeg until no cornstarch streaks remain.
Pour the blended corn into the egg mixture and whisk to combine. Fold in the remaining 2 1/2 cups of whole kernels and the scallions.
Pour the batter into the prepared dish and smooth the top. Bake 40 to 45 minutes, until the edges are set and lightly golden and the center still has a soft jiggle when the dish is nudged.
Rest 10 minutes before serving. The center finishes setting as it stands, and the pudding spoons in soft, clean scoops.

Notes

Thanksgiving timing: mix the batter the night before, cover, and refrigerate up to 24 hours; stir well, pour into the dish, and add about 5 minutes to the bake for the cold start. Or bake fully in the morning and reheat, covered, at 325 degrees F for about 20 minutes while the turkey rests. Leftovers keep 4 days in the refrigerator and reheat gently in the oven or microwave; the baked pudding freezes acceptably for up to 2 months, with a slightly softer set after thawing.

Author: Nora Ellis
Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: about 3/4 cup
Calories: 165
Sugar: 9
Sodium: 260
Fat: 6
Saturated Fat: 3
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 25
Fiber: 3
Protein: 6
Cholesterol: 75