Creamy Corn Pudding with Herb Sauce

Corn pudding is a comforting dish that highlights the natural sweetness of corn in a soft, creamy bake.
It offers steady energy while remaining light but satisfying.
Sweet corn creates a tender texture with bursts of flavor in every bite.
A creamy herb sauce adds freshness and a savory contrast without heaviness.
Perfect as a side dish for family dinners, holiday gatherings, or a simple weekend meal.
Ideal for maintaining a steady plant-forward lifestyle.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

Olivia

Creamy Corn Pudding with Herb Sauce

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Make this creamy corn pudding in under 1 hour with sweet corn and a fresh homemade herb sauce. A simple, comforting vegetarian side dish perfect for family dinners and holiday gatherings.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Calories: 267

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 3 cups corn kernels fresh, frozen, or canned
• 3 large eggs
• 1 cup milk
• 1/2 cup heavy cream
• 2 tablespoons butter melted
• 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Herb Sauce
• 1/2 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley chopped
• 1 tablespoon fresh chives chopped
• 1 tablespoon fresh dill chopped
• 1 small garlic clove minced
• Salt and black pepper to taste

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Equipment

Casserole Dish,

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Ninja Blender

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Cooking Instructions

 

1. Preheat the oven to 350°F (175°C) and lightly grease an 8-inch baking dish.
2. Place 2 cups of the corn in a blender with the milk and blend briefly until creamy but not completely smooth.
3. In a large bowl, whisk together the eggs, heavy cream, melted butter, flour, sugar, baking powder, salt, and black pepper.
4. Stir in the blended corn mixture and the remaining whole corn kernels.
5. Pour the mixture into the prepared baking dish.
6. Bake for 35-40 minutes until the pudding is set in the center and lightly golden on top.
7. Meanwhile, combine the Greek yogurt, olive oil, lemon juice, parsley, chives, dill, garlic, salt, and black pepper.
8. Allow the baked corn pudding to rest for 5-10 minutes.
9. Spoon or drizzle the fresh herb sauce over the pudding.
10. Garnish with additional fresh herbs and serve warm.

Nutrition

Calories: 267kcalCarbohydrates: 19gProtein: 9gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 132mgSodium: 326mgPotassium: 271mgFiber: 2gSugar: 9gVitamin A: 787IUVitamin C: 5mgCalcium: 124mgIron: 1mg

Notes

Fresh corn provides wonderful sweetness during corn season, but frozen corn works well year-round.
Do not overblend the corn; leaving some texture makes the pudding more flavorful.
Add shredded cheddar or Parmesan for a cheesier variation.
The herb sauce can be prepared ahead and refrigerated until serving.

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