Unforgettable Corn Pudding With Brown Butter and Smoked Paprika

I’ll never forget the first time I had a true, old-fashioned corn pudding. It was at a church potluck years ago, brought by one of the sweet, older ladies who always seemed to have a magical touch in the kitchen. It was creamy, sweet, and comforting. I loved it, but my mind immediately started buzzing with ideas. That simple, classic dish was like a beautiful blank canvas just waiting for a little splash of color.

My big “aha!” moment came a few weeks later when I was browning butter for some cookies. That nutty, intoxicating aroma filled my kitchen, and I thought, “What if?” What if that deep, toasty flavor was in the corn pudding instead of just plain melted butter? That was the beginning of this journey.

The smoked paprika came next, a little whisper of an idea to add a savory, smoky depth that would balance the corn’s natural sweetness. After a few tries, I landed on this exact recipe. It has all the creamy, comforting soul of the original, but with a sophisticated, nutty, and slightly smoky flavor that makes everyone ask for the recipe. This Brown Butter and Smoked Paprika Corn Pudding is my go-to side dish for holidays, family dinners, and whenever I want to bring something truly special to the table.

It’s the kind of dish that feels both nostalgic and brand new all at once.

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Why This Corn Pudding Recipe Works

Corn pudding is a treasured Southern side dish with roots stretching way back. It’s a classic for a reason. Its humble ingredients come together to create something truly greater than the sum of its parts. Traditionally, it’s a baked custard dish that combines corn, eggs, and milk or cream to create a spoonable, savory-sweet casserole that’s a staple on holiday tables from Thanksgiving to Easter.

The beauty of a classic is its strong foundation, which is exactly what makes it so fun to build upon. Standard corn pudding recipes are wonderful, but they can sometimes lean a little one-dimensionally sweet. My version introduces two key players that create a more complex and unforgettable flavor profile: brown butter and smoked paprika.

Browning the butter is a simple step that has a massive impact. It’s a bit of kitchen alchemy. As the butter melts and cooks, the milk solids toast and caramelize, transforming the flavor from simply rich to deeply nutty and complex. This toasty note beautifully complements the sweetness of the corn, adding a layer of warmth and sophistication you just don’t get from melted butter.

Then comes the smoked paprika. It’s not about adding fiery heat, though the optional cayenne can do that. It’s about adding a subtle, earthy smokiness that cuts through the richness of the cream and eggs. This smoky hint makes the sweet corn taste even cornier and adds a beautiful, savory undertone that keeps you coming back for another spoonful. Together, these two ingredients elevate the traditional corn pudding into a show-stopping side dish that is elegant, comforting, and absolutely delicious.

Ingredients for Corn Pudding

The magic of this recipe lies in how a few simple, high-quality ingredients can create such a deeply flavorful dish. While the list looks straightforward, the way we treat these ingredients, especially the butter, is what makes all the difference. Here’s exactly what you’ll need to make this incredible corn pudding.

• 5 cups corn kernels (fresh or frozen and thawed)
• 1/2 cup unsalted butter
• 1 cup whole milk
• 1 cup heavy cream
• 4 large eggs
• 1/4 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional, for a little extra warmth)
• 2 tablespoons chopped fresh chives, for garnish

The star of the show, besides the corn, is the brown butter. Please use real, unsalted butter for this step. Margarine or other substitutes will not brown properly and will not give you that signature nutty flavor we’re after. The process is simple, but it transforms the entire dish.

Our other key player is the smoked paprika. Don’t confuse this with sweet or hot paprika. The “smoked” variety is made from peppers that have been smoked and dried over oak fires, which gives it that incredible, unique flavor. It adds a savory depth that is simply divine with the sweet corn.

For the corn, either fresh or frozen works beautifully. If you’re using fresh corn in the summertime, you’ll be rewarded with an extra pop of sweetness. If it’s the middle of winter, a good quality brand of frozen corn is an excellent choice. Just be sure to thaw it completely first. For the creamiest, most luscious texture, stick with whole milk and heavy cream. The fat content is crucial for achieving that perfect custard-like consistency in your corn pudding.

Step-by-Step Instructions For Making Corn Pudding

This recipe is surprisingly simple to put together, but a couple of key techniques are what make it truly special. Follow these steps closely, and you’ll have a perfect, golden-brown corn pudding that will have everyone at the table raving. Let’s get started!

Step 1: Preheat and Prep Your Pan

First things first, get your oven preheating to 350°F (175°C). You want it to be fully heated and ready to go when your pudding is assembled. While it heats, grease a 9×13 inch baking dish. I like to use a little butter or a non-stick cooking spray. This simple step ensures that your delicious corn pudding will serve up beautifully without sticking to the pan.

Step 2: Brown the Butter

This is the most important step for developing that incredible flavor. In a medium saucepan, melt the half cup of unsalted butter over medium heat. Don’t walk away! As it melts, it will begin to foam. Swirl the pan occasionally to ensure it cooks evenly. After a few minutes, the foam will subside, and you’ll see golden-brown specks forming at the bottom of the pan. The most important clue is your nose, it will smell wonderfully nutty and toasty. Remove it from the heat immediately to prevent it from burning and set it aside to cool just a bit.

Step 3: Blend the Base

Now we create the creamy foundation for our pudding. In a blender, combine 3 cups of the corn kernels, the slightly cooled browned butter, the whole milk, heavy cream, and the four large eggs. You’ll blend this mixture until it’s mostly smooth. It’s okay, and even desirable, to have some small bits of corn still visible. This gives the final dish a lovely texture.

Step 4: Whisk the Dry Ingredients

In a separate large bowl, whisk together the all-purpose flour, granulated sugar, kosher salt, that gorgeous smoked paprika, freshly ground black pepper, and the cayenne pepper if you’re using it. Whisking these together first ensures that all the seasonings are evenly distributed and prevents any clumps of flour in your finished pudding.

Step 5: Combine Wet and Dry

Pour the blended corn mixture from your blender into the large bowl with the dry ingredients. Whisk everything together until it’s just combined. Be careful not to overmix here. You just want to make sure there are no streaks of flour remaining. A few gentle whisks should do the trick.

Step 6: Stir in Remaining Corn

Now, fold in the remaining 2 cups of whole corn kernels. This step is key to the final texture. The blended corn mixture creates the creamy, custardy base, while these whole kernels provide a wonderful pop and bite throughout the pudding.

Step 7: Pour and Bake

Pour the final batter into your prepared 9×13 inch baking dish. Use a spatula to spread it into an even layer. Pop it into your preheated oven and bake for 50 to 60 minutes. You’ll know it’s ready when the edges are set and puffy, the top is a beautiful golden brown, and the center gives just a slight jiggle when you gently shake the pan.

Step 8: Cool and Garnish

This might be the hardest part, but you must let the corn pudding rest! Let it cool on a wire rack for at least 10 minutes before you even think about serving it. This allows the custard to fully set up, making it easier to scoop. Just before serving, sprinkle the top with fresh chopped chives. They add a lovely hint of mild onion flavor and a pop of green that looks so pretty against the golden pudding.

How To Serve Corn Pudding

One of the best things about this brown butter corn pudding is its versatility. It feels right at home on a holiday buffet, but it’s simple enough to make for a cozy weeknight dinner. It’s a side dish that has a knack for stealing the show, no matter the occasion.

The rich, savory-sweet flavor profile pairs beautifully with a wide variety of main courses. Think of it as a creamy, comforting companion to your favorite roasted or grilled meats. The nutty brown butter and smoky paprika make it an especially fantastic partner for anything coming off the grill or out of the smoker. It provides a wonderful textural contrast to a crispy-skinned chicken or a juicy pork loin.

Here are a few of my favorite main dishes to serve alongside this corn pudding:

• Holiday Meats: It’s an absolute must-have with Thanksgiving turkey, Christmas ham, or a show-stopping prime rib. It’s a welcome change from the usual mashed potatoes.
• Roasted Chicken: A simple, perfectly roasted chicken is elevated to a Sunday supper masterpiece when served with a generous scoop of this pudding.
• Pork Tenderloin or Chops: The sweetness of the corn is a classic pairing for pork. It’s a match made in heaven with a grilled or pan-seared pork chop.
• Barbecue: Serve it alongside pulled pork or smoked brisket. The creamy pudding is a wonderful balance to tangy, smoky barbecue sauce.

But don’t feel limited to serving it as a side. For a lighter meal, I sometimes enjoy a scoop of corn pudding with a simple green salad with a vinaigrette dressing. The bright acidity of the salad cuts through the richness of the pudding for a perfectly balanced lunch. It’s truly a dish that can do it all.

How To Store & Reuse Corn Pudding Leftovers

If you’re lucky enough to have leftovers of this corn pudding, you’re in for a treat. It’s one of those dishes that tastes just as good, if not better, the next day as the flavors have even more time to meld together. Proper storage is key to keeping it fresh and delicious.

Once the corn pudding has cooled completely to room temperature, you can store it right in the baking dish. Simply cover it tightly with plastic wrap or aluminum foil. You can also transfer individual portions into airtight containers. This makes grabbing a quick lunch the next day incredibly easy. Stored properly in the refrigerator, the pudding will stay fresh for up to four days.

When it comes to reheating, you have a couple of great options:

• Oven (Best Method): To best preserve the original texture, I recommend reheating the corn pudding in the oven. Preheat your oven to 325°F. Place the leftover pudding in an oven-safe dish and cover it with foil to prevent the top from getting too brown. Bake for about 15 to 20 minutes, or until it’s heated through.
• Microwave (Quickest Method): For a faster option, the microwave works just fine. Place a serving on a microwave-safe plate, cover it with a damp paper towel to help it steam, and heat in 30-second intervals until it’s warm. The texture might be a little softer, but it will still be delicious.

And if you want to get creative with your leftovers, try this! Cut the cold corn pudding into squares or triangles. Pan-fry them in a little butter over medium heat until they are golden brown and crispy on both sides. It’s like a savory corn pancake or a polenta cake, and it’s absolutely fantastic topped with a dollop of sour cream and a few more chives.

Substitutions & Variations For Corn Pudding

While I believe this Brown Butter and Smoked Paprika Corn Pudding is pretty perfect as is, I always encourage a little creativity in the kitchen! This recipe is a fantastic base for you to play with and make your own. Whether you need to accommodate a dietary restriction or you just want to experiment with different flavors, here are a few ideas to get you started.

This dish is all about comforting, savory flavors, so adding cheese is a natural fit. You can easily stir in about a cup of your favorite shredded cheese along with the whole corn kernels in Step 6. A sharp cheddar would add a wonderful tang, while pepper jack would give it a nice kick of heat. Grated Parmesan or Gruyère would add a salty, nutty flavor that complements the brown butter beautifully.

Here are some other fun substitutions and variations to try:

• Add Some Heat: If you like things spicy, you can add one or two finely diced jalapeños (with or without the seeds) to the batter. A dash of your favorite hot sauce would also work well.
• Herb Variations: While I love the fresh chives for garnish, you could incorporate other herbs directly into the pudding. A teaspoon of fresh thyme or finely chopped rosemary would add a lovely, earthy dimension.
• Make it Gluten-Free: You can easily make this corn pudding gluten-free by swapping the all-purpose flour for a cup-for-cup gluten-free flour blend. The texture will be nearly identical.
• Bacon Makes Everything Better: For an extra decadent, savory twist, fold in a half cup of crispy, crumbled bacon into the batter before baking. The salty, smoky flavor is incredible with the sweet corn.

Feel free to mix and match these ideas to create your own signature corn pudding. Cooking should be fun, and this recipe is very forgiving, so don’t be afraid to experiment and find the combination that you and your family love the most. It’s a wonderful way to put your personal touch on a classic dish.

5 FAQs About Corn Pudding

Here are some straightforward answers to the most common questions I receive about this corn pudding recipe.

What is the difference between corn pudding and corn casserole?

This is a fantastic question, and one that causes a lot of confusion, especially since the terms are often used interchangeably in different regions. The primary difference really comes down to texture and ingredients. A traditional corn pudding, like this recipe, is fundamentally a savory custard. It relies on eggs, milk, and cream to create a smooth, creamy, and spoonable texture that is set during baking. The result is rich and soft, almost like a crustless quiche but with the sweet pop of corn kernels throughout.

On the other hand, what many people call corn casserole, especially Jiffy corn casserole, often has a more bready or cake-like texture. These recipes frequently use a corn muffin mix (like Jiffy) as a base, which includes flour and leavening agents. This gives the casserole a much lighter, more cornbread-like consistency. It’s typically chunkier and less uniform than a pudding. While both are delicious corn-based side dishes, think of corn pudding as smoother and more custard-like, while corn casserole is often fluffier and more like a savory bread.

Can I make this corn pudding ahead of time?

Absolutely! This corn pudding is a wonderful dish to make ahead, which is one of the reasons it’s so popular for holidays and big gatherings. You have two main options for prepping it in advance. Your first option is to assemble the entire dish without baking it. You can follow the recipe right up to the point of pouring the batter into the baking dish. Cover the dish tightly with plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to bake, remove it from the fridge about 30 minutes beforehand to let it come to room temperature, then bake as directed. You might need to add 5-10 minutes to the baking time.

Your second option is to bake the pudding completely, let it cool, and then store it. Cover the cooled dish and refrigerate it for up to three days. When you’re ready to serve, you can reheat the entire dish in a 325°F oven, covered with foil, for about 20 minutes or until it’s warmed through. This makes it an incredibly convenient side dish, freeing up your oven and your time on a busy cooking day.

Why is my corn pudding watery?

A watery corn pudding is usually a sign that the egg and cream custard didn’t set up properly, and there are a few common culprits. The most likely reason is that it was underbaked. Ovens can vary, so it’s important to look for the visual cues of doneness. The pudding should be golden brown, the edges should be puffy and set, and the center should only have a slight jiggle. If the center is still sloshy, it needs more time in the oven.

Another potential cause is the type of corn used, especially if you’re using frozen or canned. If frozen corn isn’t thawed completely and drained of excess water, that moisture will release into the pudding as it bakes, making it watery. The same goes for canned corn, it must be drained very, very well. Lastly, be sure you are using whole milk and heavy cream. Using lower-fat dairy products can sometimes result in a looser, less stable custard. The fat in the cream is crucial for creating that rich, perfectly set texture.

Can I use canned corn for this corn pudding recipe?

Yes, you can certainly use canned corn in a pinch, but there are a few things to keep in mind. Fresh or frozen corn is generally preferred for this corn pudding recipe because it tends to have a crisper texture and a fresher, sweeter flavor. Canned corn is processed and packed in liquid, which can make it softer and sometimes a bit saltier or sweeter depending on the brand.

If you choose to use canned corn, the most critical step is to drain it extremely well. Pour the corn into a colander and let it sit for several minutes, shaking it occasionally to release as much liquid as possible. Any excess liquid can make your final pudding watery. You might also want to give it a quick rinse to wash off some of the canning liquid. Because the texture is softer, the final dish might not have the same distinct “pop” from the whole kernels, but it will still be creamy and delicious.

How do I know when my brown butter corn pudding is done baking?

Knowing exactly when to pull a custard-based dish from the oven can feel tricky, but there are some clear signs to look for with this corn pudding. Don’t rely solely on the timer, as all ovens cook a little differently. The first thing to look for is the color. The top of the pudding should be a beautiful, even golden brown. The edges should look set and may even be slightly puffed up and pulling away from the sides of the baking dish.

The most important indicator is the jiggle test. Carefully open the oven and give the baking dish a gentle shake. The outer edges of the pudding should be firm and set, while the very center should have just a slight, subtle wobble, similar to a cheesecake or a set Jell-O. If the center is still sloshing around or looks liquidy, it needs more time. If you’re still unsure, you can insert a knife or a toothpick about an inch from the center. It should come out clean. Letting the pudding rest for at least 10 minutes after it comes out of the oven is also a crucial final step, as it will continue to set up from the residual heat.

Try These Recipes Next

If you loved the comforting, delicious flavors of this corn pudding, you’ll definitely enjoy some of my other favorite corn side dishes!

• Jiffy Corn Casserole with a Secret Ingredient: A super simple, classic corn casserole that’s made extra moist and flavorful with a surprising secret ingredient.
• Savory Brown Butter and Sage Corn Casserole: Another take on corn casserole that uses nutty brown butter and earthy sage for a sophisticated, savory flavor profile.
• Rich and Creamy Brown Butter Creamed Corn: If you love a stovetop version, this creamed corn is luxuriously creamy and packed with that amazing brown butter flavor.

Each of these recipes brings its own special touch to a beloved classic, and I hope you’ll give them a try soon!