I just snagged Hilda Crockett’s Corn Pudding from Chesapeake House on Tangier and it’s improbably creamy with a golden top that disappears before you can say dinner.

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I fell hard for Hilda Crockett’s Corn Pudding from Chesapeake House. It’s the kind of Creamy Corn that sticks to your spoon and makes you ignore dinner plans.

I love how it walks the line between sweet and buttery without trying too hard. I adore that you can taste cream-style corn and unsalted butter in every bite.

And it’s messy in the best way, like comfort with a mouthful of truth. Sometimes I eat it cold.

Sometimes I pretend it’s a side and then polish off the whole dish. Corn Pudding Casserole that actually means business.

No apologies. Eat it.

Ingredients

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Cream-style corn: silky creaminess, it keeps the pudding moist and cozy.
Whole kernel corn: little pops of crunch and sweet corn chew.
Eggs: they bind everything and give a soft, custardy texture.
Milk: adds creaminess and smoothness, makes the bite tender.
Sugar: gentle sweetness, balances the corn without being cloying.
Butter: rich, buttery flavor that makes it feel indulgent and smooth.
Flour: gives body and helps it set without getting heavy.
Baking powder: basically lightens the texture so it isn’t dense.
Kosher salt: pulls out the corn’s sweetness, makes flavors pop.
Plus a pinch of pepper or cayenne: subtle heat that wakes things up.

Ingredient Quantities

1 (15 oz) can cream-style corn

1 (15 oz) can whole kernel corn, drained (you can use frozen corn, thawed)

2 large eggs, beaten

1/2 cup whole milk (or more if you like it looser)

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

1/2 cup all-purpose flour

1 tsp baking powder

1/2 tsp kosher salt

Optional pinch black pepper or a pinch of cayenne for a little kick

How to Make this

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1. Preheat oven to 350F and grease a 2 quart baking dish or an 8×8 pan with butter or cooking spray.

2. In a large bowl whisk together the 2 beaten eggs, 1/2 cup whole milk, 1/4 cup granulated sugar and the 1/4 cup melted butter until smooth.

3. Stir in the 1 (15 oz) can cream-style corn and the drained 1 (15 oz) can whole kernel corn (or about 1 1/2 cups thawed frozen corn).

4. In a smaller bowl sift or whisk together 1/2 cup all-purpose flour, 1 tsp baking powder and 1/2 tsp kosher salt so there are no lumps.

5. Fold the dry mixture into the wet corn mixture until just combined, scraping the sides so flour is fully mixed in but do not overmix.

6. Add an optional pinch of black pepper or a tiny pinch of cayenne if you want a little heat, taste a tiny bit of batter if you like to check seasoning.

7. Pour the batter into the prepared dish and smooth the top with a spatula, tap the pan once on the counter to level and release air bubbles.

8. Bake on the middle rack 45 to 55 minutes until the top is golden and the center is set but still slightly jiggly. A knife inserted in center should come out mostly clean.

9. Let the pudding rest 10 to 15 minutes before serving so it firms up a bit, it will be creamy and comforting.

10. Leftovers reheat nicely in a 350F oven for 10 minutes or in the microwave, and honestly it tastes even better the next day.

Equipment Needed

1. Oven (preheat to 350 F)
2. 2-quart baking dish or 8×8 inch pan, greased
3. Large mixing bowl and a smaller mixing bowl
4. Whisk (or fork)
5. Measuring cups and spoons
6. Spatula for smoothing and scraping sides
7. Can opener and a fine mesh sieve or colander to drain corn
8. Kitchen timer and oven mitts

FAQ

Q: Can I use frozen corn instead of canned?

A: Yes. Thaw the corn and pat it dry with paper towels so the pudding doesn't get too watery.

Q: How do I know when it's done?

A: The top should be golden and a toothpick in the center comes out with a few moist crumbs, not wet batter. It will set as it cools.

Q: Can I make this ahead of time?

A: Yup. Assemble it and refrigerate covered for up to 24 hours, then bake straight from the fridge. You might need to add 5 to 10 minutes to the bake time.

Q: How should I store leftovers?

A: Cover and refrigerate for 3 to 4 days. Reheat in a 350°F oven until warmed through or microwave single portions.

Q: Can I make this gluten free?

A: Yes. Substitute a 1:1 gluten free flour blend for the all-purpose flour. Texture may be slightly different but still good.

Q: Can I double the recipe?

A: You can. Use a larger baking dish and watch the baking time. It will likely need more time, maybe 10 to 20 minutes extra depending on depth. Check doneness with a toothpick.

Corn Pudding From Hilda Crockett’s Chesapeake House Recipe Substitutions and Variations

Whole milk: use buttermilk for tang and a bit more rise (thin with a splash of water if too thick), or half and half for creamier pudding, or unsweetened almond/oat milk if you want dairy free.
Unsalted butter: swap with melted coconut oil or neutral oil like canola/vegetable (use same amount), or use melted ghee for nuttier flavor.
All-purpose flour: use 1/2 cup yellow cornmeal plus 1/4 cup flour for a slightly grainier, cornbread-y texture, or substitute a 1:1 gluten free flour blend (same volume) for GF needs.
Granulated sugar: replace with 3 tablespoons honey or maple syrup (reduce other liquid a little), or use 1/4 cup brown sugar for deeper flavor; omit sugar if you prefer savory, add a pinch more salt then.

Pro Tips

1. Let it rest longer than you think. Waiting 15 to 20 minutes before cutting helps it set up and makes cleaner slices, otherwise it’ll be gooey in the middle and kinda messy.

2. Use a mix of canned and frozen corn or all frozen if you want more texture. Thawed frozen corn gives a fresher bite, canned cream corn keeps it rich. If your frozen was a bit icy, pat it dry so it doesn’t thin the batter.

3. Don’t overmix the batter. Stir until the flour is just absorbed. Overworking makes it tough instead of tender, so a few little streaks of flour are okay.

4. Watch the oven toward the end and test in a few spots. Ovens vary, so start checking at 40 minutes. If the edges brown too fast, tent with foil for the last 10 minutes so the center can finish without burning the top.

5. Boost the flavor easily: fold in a handful of shredded cheddar or a few chopped green onions before baking, or add a squeeze of lime and a pinch of smoked paprika when serving. Small additions go a long way.

Corn Pudding From Hilda Crockett's Chesapeake House Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just snagged Hilda Crockett's Corn Pudding from Chesapeake House on Tangier and it's improbably creamy with a golden top that disappears before you can say dinner.

Servings

servings

Calories

305

kcal

Equipment: 1. Oven (preheat to 350 F)
2. 2-quart baking dish or 8×8 inch pan, greased
3. Large mixing bowl and a smaller mixing bowl
4. Whisk (or fork)
5. Measuring cups and spoons
6. Spatula for smoothing and scraping sides
7. Can opener and a fine mesh sieve or colander to drain corn
8. Kitchen timer and oven mitts

Ingredients

1 (15 oz) can cream-style corn
1 (15 oz) can whole kernel corn, drained (you can use frozen corn, thawed)
2 large eggs, beaten
1/2 cup whole milk (or more if you like it looser)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp kosher salt
Optional pinch black pepper or a pinch of cayenne for a little kick

Directions

Preheat oven to 350F and grease a 2 quart baking dish or an 8×8 pan with butter or cooking spray.
In a large bowl whisk together the 2 beaten eggs, 1/2 cup whole milk, 1/4 cup granulated sugar and the 1/4 cup melted butter until smooth.
Stir in the 1 (15 oz) can cream-style corn and the drained 1 (15 oz) can whole kernel corn (or about 1 1/2 cups thawed frozen corn).
In a smaller bowl sift or whisk together 1/2 cup all-purpose flour, 1 tsp baking powder and 1/2 tsp kosher salt so there are no lumps.
Fold the dry mixture into the wet corn mixture until just combined, scraping the sides so flour is fully mixed in but do not overmix.
Add an optional pinch of black pepper or a tiny pinch of cayenne if you want a little heat, taste a tiny bit of batter if you like to check seasoning.
Pour the batter into the prepared dish and smooth the top with a spatula, tap the pan once on the counter to level and release air bubbles.
Bake on the middle rack 45 to 55 minutes until the top is golden and the center is set but still slightly jiggly. A knife inserted in center should come out mostly clean.
Let the pudding rest 10 to 15 minutes before serving so it firms up a bit, it will be creamy and comforting.
Leftovers reheat nicely in a 350F oven for 10 minutes or in the microwave, and honestly it tastes even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.