This easy and creamy corn pudding by Martha Stewart is the perfect side dish for any meal! With its rich, custardy texture and a touch of fresh chives, it’s both comforting and flavorful. You can make it with simple pantry staples, and it pairs beautifully with roasted meats or a cozy holiday spread. A quick, crowd-pleasing favorite!
Recipe Ingredients:
- 3 packages (10 ounces each) frozen corn, thawed
- 3 cups milk
- 4 large eggs
- ⅓ cup sugar
- ½ cup all-purpose flour
- ¼ teaspoon ground nutmeg
- Coarse salt
- ¼ cup thinly sliced fresh chives
How To Make Corn Pudding With Chives?
- Preheat the oven: Set your oven to 180°C (350°F).
- Blend the corn mixture: In a blender, puree half of the corn with 475ml (2 cups) of milk until almost smooth.
- Prepare the batter: In a large mixing bowl, whisk together eggs, sugar, flour, nutmeg, and salt until well combined. Gradually whisk in the pureed corn mixture, followed by the remaining whole corn kernels and 235ml (1 cup) of milk.
- Assemble the dish: Pour the mixture into a 9×13 inch (or shallow 4-litre) baking dish. Sprinkle the top evenly with chopped chives.
- Bake the pudding: Place in the preheated oven and bake for 40-45 minutes, until the edges turn golden brown and the center is just set but slightly wobbly.
- Cool and serve: Let the pudding rest for 5-10 minutes before serving warm.
Recipe Tips:
- Blend for a Smooth Texture: Blending half the corn with milk makes the pudding creamy while keeping some whole kernels for texture. Don’t skip this step!
- Use Whole Milk for Richness: Skim or low-fat milk won’t give the same creamy, custard-like consistency. Stick to full-fat for the best results.
- Don’t Overbake: The pudding should be slightly wobbly in the center when you take it out. It will firm up as it cools. Overbaking makes it dry.
- Let It Rest Before Serving: Giving it 5-10 minutes to cool helps set the pudding, making it easier to slice and serve.
- Enhance the Flavor: A pinch of cayenne or black pepper adds a gentle kick, and a bit of grated cheese (like cheddar or Parmesan) on top makes it extra delicious!
How To Store Leftovers?
Let the leftover corn pudding cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3 days. It’s best enjoyed fresh or stored in the fridge for a few days.
Nutrition Facts
- Calories: 325
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 159mg
- Sodium: 443mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Sugars: 11g
- Protein: 6g
Check out More Recipes:
Martha Stewart Corn Pudding With Chives
Description
This easy and creamy corn pudding by Martha Stewart is the perfect side dish for any meal! With its rich, custardy texture and a touch of fresh chives, it’s both comforting and flavorful. You can make it with simple pantry staples, and it pairs beautifully with roasted meats or a cozy holiday spread. A quick, crowd-pleasing favorite!
Ingredients
Instructions
- Preheat the oven: Set your oven to 180°C (350°F).
- Blend the corn mixture: In a blender, puree half of the corn with 475ml (2 cups) of milk until almost smooth.
- Prepare the batter: In a large mixing bowl, whisk together eggs, sugar, flour, nutmeg, and salt until well combined. Gradually whisk in the pureed corn mixture, followed by the remaining whole corn kernels and 235ml (1 cup) of milk.
- Assemble the dish: Pour the mixture into a 9×13 inch (or shallow 4-litre) baking dish. Sprinkle the top evenly with chopped chives.
- Bake the pudding: Place in the preheated oven and bake for 40-45 minutes, until the edges turn golden brown and the center is just set but slightly wobbly.
- Cool and serve: Let the pudding rest for 5-10 minutes before serving warm.
Notes
- Blend for a Smooth Texture: Blending half the corn with milk makes the pudding creamy while keeping some whole kernels for texture. Don’t skip this step!
- Use Whole Milk for Richness: Skim or low-fat milk won’t give the same creamy, custard-like consistency. Stick to full-fat for the best results.
- Don’t Overbake: The pudding should be slightly wobbly in the center when you take it out. It will firm up as it cools. Overbaking makes it dry.
- Let It Rest Before Serving: Giving it 5-10 minutes to cool helps set the pudding, making it easier to slice and serve.
- Enhance the Flavor: A pinch of cayenne or black pepper adds a gentle kick, and a bit of grated cheese (like cheddar or Parmesan) on top makes it extra delicious!