Corn Pudding

Surprisingly, I had never tried corn pudding until recently, and am a little sad it took me so many years to discover it. Most of the recipes I found were baked dishes, which I may try at some point, but I wanted something with more of a creamy consistency like I had in July and that was prepared on the stove top. I came across one from McCormick & Schmick’s, which was served with King Salmon and sautéed spinach, and since my first experience with corn pudding was paired with salmon also, I knew this was the one I wanted to make. I adjusted the recipe (and preparation) a bit, and am so pleased with how it turned out. If you’re a fan of corn, then you’ll surely love this.

Corn pudding served with steak and baby potatoes



  • 1 can whole-kernel sweet corn (I would’ve used fresh corn from the cob, but didn’t have any on hand)
  • 1/2 tsp. sugar
  • 1 tbsp. butter
  • 3 cups milk
  • 1/2 cup cornmeal
  • 1 jalapeño, seeded and chopped
  • 1 tsp. kosher salt
  • 1/2 tsp. crushed red pepper


  1. In a medium sauce pan over medium heat, melt butter. Add drained corn and sugar.
  2. Cook for approximately 10 minutes, stirring occasionally to avoid burning.
  3. Remove corn from pan & place into a bowl, set aside.
  4. Using same pan, add milk and slowly whisk in cornmeal.
  5. Add the cooked corn, jalapeños, and red peppers.
  6. Bring to a boil to thicken, while continuing to stir.
  7. Once thickened to desired consistency, remove from heat and add salt.
  8. Serve immediately with your favorite dish.

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Published by Denise

My name is Denise and I love good food, but enjoy preparing it more. I spend a good portion of my free time searching recipes, experimenting in the kitchen and coming up with tasty creations. Some of my other favorite things are my pets, family, friends, traveling (especially to tropical destinations and Paris), the beach, music, movies, and shopping, to name just a few ;)

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