If you’re searching for a comforting side that brings pure joy with every spoonful, you have to try the Lunch Lady Corn Pudding Recipe. This classic Southern dish combines a luscious, custardy texture with the natural sweetness of corn, making it a showstopper on any dinner table. It’s the kind of recipe that feels like a warm hug, perfect for holiday meals, family gatherings, or whenever you crave a bit of down-home goodness. Trust me, once you try this, it quickly becomes a favorite you’ll want to make over and over again.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in creating that creamy, flavorful corn pudding that melts in your mouth. From the rich eggs to the sweet cream-style corn, every element adds a specific texture or flavor note that makes this dish unforgettable.
- 1 cup whole milk: Adds creaminess and helps bind the pudding together with a smooth finish.
- 1¼ cups all-purpose flour: Provides structure and a tender, cakey base for the pudding.
- 6 large eggs: Essential for that custard-like richness and helps everything set perfectly.
- ¼ cup unsalted butter (melted): Brings buttery flavor and moisture, keeping the pudding soft and delicious.
- 1 Tbsp sugar: Enhances the natural sweetness of the corn without overpowering the dish.
- ½ tsp black pepper: Adds just a hint of spice to balance the sweetness.
- ½ tsp nutmeg (optional): Gives a warm, subtle nutty aroma that deepens the overall flavor.
- ¼ tsp salt (or to taste): Brings out the flavors of the corn and other ingredients beautifully.
- 2 Tbsp dried minced onion flakes: Introduces a savory depth that adds complexity to the pudding.
- 1 (8.75-oz) can whole kernel corn (drained): Adds texture with whole kernels that give bursts of sweetness.
- 1 (15.25-oz) can whole kernel corn (drained): More whole kernels to keep that delightful texture throughout.
- 2 (14.75-oz) cans cream-style corn: Provides creaminess and richness that blend all the flavors together harmoniously.
How to Make Lunch Lady Corn Pudding Recipe
Step 1: Preparing Your Oven and Baking Dish
Start by preheating your oven to 375ºF. Lightly spray a 9×13-inch baking dish with cooking spray. This ensures that your pudding will bake evenly without sticking, making serving a breeze.
Step 2: Mixing the Wet Ingredients
In a large bowl, combine the whole milk, flour, eggs, sugar, black pepper, nutmeg (if using), and salt. Use an electric hand mixer on medium speed until everything is fully blended into a smooth batter. This step helps create that silky custard base that makes the Lunch Lady Corn Pudding Recipe so special.
Step 3: Incorporating the Corn and Onion
Gently fold in the dried minced onion flakes, the drained cans of whole kernel corn, and the cream-style corn. Mixing these in by hand keeps the corn kernels intact so that each bite delivers that satisfying pop of texture alongside the creamy pudding.
Step 4: Baking to Perfection
Pour your combined corn mixture evenly into the prepared baking dish. Slide it into your preheated oven and bake uncovered for 40 to 50 minutes. The pudding will rise slightly and the top should turn a lovely golden color. You’ll know it’s done when a knife inserted near the center comes out clean or with just a few moist crumbs attached.
How to Serve Lunch Lady Corn Pudding Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives on top adds a fresh burst of color and flavor to your corn pudding. For a little extra indulgence, a light drizzle of melted butter or a dusting of sharp cheddar cheese can take it to the next level, making every serving irresistibly inviting.
Side Dishes
This corn pudding pairs beautifully with a variety of mains. It complements roast chicken, glazed ham, or barbecue ribs wonderfully, balancing hearty flavors with its sweet, creamy texture. For a vegetarian meal, serve alongside sautéed greens or a crisp garden salad to keep things light and fresh.
Creative Ways to Present
For a fun twist, try scooping the corn pudding into individual ramekins before baking, creating charming single servings perfect for dinner parties. You can also top it with crispy fried onions or crumbled bacon for added crunch and savory flavor, giving a playful new dimension to the classic dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftovers tightly with plastic wrap or transfer to an airtight container. Stored in the refrigerator, your corn pudding will stay fresh for up to 3 days, making it easy to enjoy the next day without any hassle.
Freezing
If you want to save some for later, you can freeze the baked corn pudding. Wrap it securely in foil and place in a freezer-safe container or bag. It should hold well for up to 2 months. When ready, thaw it overnight in the fridge to maintain its creamy texture.
Reheating
To reheat, warm your corn pudding in the oven at 350ºF for about 15 to 20 minutes or until heated through. If using a microwave, heat on medium power in short intervals, stirring gently between until piping hot, being careful not to dry it out.
FAQs
Can I use fresh corn instead of canned corn in the Lunch Lady Corn Pudding Recipe?
Absolutely! Fresh corn adds a vibrant flavor and delightful texture, but be sure to cook it slightly or blanch it before adding it to maintain the creamy consistency and prevent excess moisture from affecting the bake.
Is the nutmeg necessary in this recipe?
Nutmeg is optional but highly recommended because it adds a subtle warmth that enhances the overall flavor complexity. If you don’t have any on hand, the recipe will still turn out delicious without it.
Can I make this dish dairy-free or vegan?
This recipe relies on dairy and eggs for its creamy custard texture, so it’s tricky to substitute while keeping the traditional consistency. That said, with some experimentation using plant-based milks and egg replacers, it may be possible to create a similar dish.
What’s the best way to serve leftover corn pudding?
Leftover corn pudding tastes fantastic reheated alongside your favorite proteins or even as a breakfast dish with a fried egg on top. You can also slice it and pan-fry the pieces for a crispy exterior and warm inside.
Can I prepare the baking dish the night before?
Yes! You can assemble the corn pudding mixture in the baking dish, cover it tightly, and keep it in the refrigerator overnight. Bake as directed the next day, adding a few extra minutes if necessary to ensure it’s cooked through.
Final Thoughts
If comfort food had a queen, the Lunch Lady Corn Pudding Recipe would be sitting on the throne. It’s a timeless dish that’s simple to prepare yet impressively delicious, perfect for warming up any meal with its creamy texture and sweet corn flavor. I encourage you to make this recipe soon and watch how it wins over hearts and taste buds alike. Happy cooking and enjoy every bite!
Print
Lunch Lady Corn Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Total Time: 50-60 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Description
A classic southern-style corn pudding that is creamy, slightly sweet, and full of comforting corn flavors. This simple casserole is perfect for holiday dinners or as a hearty side dish for any meal. With a tender, custard-like texture and a hint of nutmeg and onion, it offers a delightful balance between savory and sweet.
Ingredients
Wet Ingredients
- 1 cup whole milk
- 6 large eggs
- ¼ cup unsalted butter (melted)
Dry Ingredients
- 1¼ cups all-purpose flour
- 1 Tbsp sugar
- ½ tsp black pepper
- ½ tsp nutmeg (optional)
- ¼ tsp salt (or to taste)
- 2 Tbsp dried minced onion flakes
Corn
- 1 (8.75-oz) can whole kernel corn, drained
- 1 (15.25-oz) can whole kernel corn, drained
- 2 (14.75-oz) cans cream-style corn
Instructions
- Preheat Oven: Preheat the oven to 375ºF (190ºC). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix Wet and Dry Ingredients: In a large bowl, combine the milk, flour, eggs, sugar, black pepper, nutmeg (if using), and salt. Using an electric hand mixer, beat the mixture until everything is well combined and smooth.
- Add Onion and Corn: Stir in the dried minced onion flakes, both cans of drained whole kernel corn, and the cream-style corn until evenly incorporated into the batter.
- Pour Mixture into Dish: Pour the prepared corn pudding mixture into the sprayed 9×13-inch baking dish, spreading it evenly.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 40 to 50 minutes, or until the top is set, golden brown, and a knife inserted in the center comes out clean.
Notes
- Nutmeg is optional but adds a subtle warm flavor that enhances the pudding.
- Use fresh or dried minced onion flakes for a mild onion flavor.
- If you prefer a firmer texture, bake closer to 50 minutes; for a creamier texture, bake closer to 40 minutes.
- Let the pudding rest for about 5 minutes before serving to set up.
- This recipe can be doubled for a larger crowd, just use a bigger baking dish and adjust cooking time accordingly.
