Oh my goodness, get ready for a side dish (or is it dessert? It’s both!) that will absolutely knock your socks off. We’re talking about the ultimate corn pudding, and trust me, the magic happens when you add cream cheese and vanilla. It makes everything so ridiculously creamy and just… perfect. This isn’t just corn; it’s a hug in a baking dish. Seriously, if you need to impress at your next potluck or just want something cozy and delicious, this corn pudding with cream cheese and vanilla is your new best friend. It’s a total crowd-pleaser, and you’ll be asked for the recipe every single time.
Why You’ll Love This Corn Pudding with Cream Cheese and Vanilla
Seriously, there are so many reasons this corn pudding with cream cheese and vanilla is going to become a staple in your kitchen. It’s just *that* good! Here’s what makes it so special:
- So Easy! I mean, we’re talking minimal prep here. You basically just dump everything in a bowl and mix.
- Super Versatile: This isn’t just a side dish, though it’s *amazing* next to roasted chicken or BBQ. It’s also sweet enough to be a dessert! How cool is that?
- Unbelievably Creamy: That cream cheese is the secret weapon, giving it this luscious, smooth texture that’s just out of this world.
- Comforting Flavor: The sweet corn, the hint of vanilla, the creamy richness – it all just comes together for a flavor that feels like a warm hug.
A Quick and Easy Corn Pudding Recipe
Honestly, you can whip this up in about 15 minutes flat. It’s perfect for those nights when you need a delicious side dish but don’t have a lot of time. Even if you’re new to baking, you’ll nail this one.
Perfect for Any Occasion
Whether it’s a fancy holiday dinner, a casual backyard BBQ, a potluck, or just a weeknight meal, this corn pudding fits right in. It’s also a fantastic sweet ending if you don’t want a heavy dessert!
Essential Ingredients for Corn Pudding with Cream Cheese and Vanilla
Okay, so when you’re making this amazing corn pudding with cream cheese and vanilla, the ingredients are super straightforward, but there are a few little things that make all the difference. You really want to use good quality stuff here because it all shines through!
Corn Kernels
You’ll need 2 cups of corn kernels. Honestly, I’ve used fresh corn right off the cob when it’s in season, and that’s lovely. But frozen corn works just beautifully, and canned corn is totally fine too! Just make sure to drain it really well if you use canned.
Cream Cheese
This is where the magic creaminess comes from! You’ll need 8 ounces of cream cheese. The super important part here is to make sure it’s softened. Like, really soft. Leave it on the counter for a good hour or so before you start mixing. It makes everything blend so much smoother, trust me!
Sweeteners and Liquids
To get that perfect balance of sweet and creamy, we’re using 1/2 cup of granulated sugar. And for the liquid, 1/4 cup of milk. Now, if you want to make it *extra* rich and decadent, you can totally swap the milk for heavy cream. It’s a little treat!
Flavor Enhancers
We need 2 large eggs to help set everything, 1 teaspoon of vanilla extract – and use the good stuff, it makes a difference! – and just a little 1/4 teaspoon of salt to make all those sweet flavors pop. If you’re feeling adventurous, a tiny pinch of cinnamon or nutmeg is also really yummy in here!
Preparation for Baking
And of course, you’ll need a little butter to lightly grease your baking dish. This just makes sure your beautiful corn pudding comes out of the dish nice and clean.
Step-by-Step Guide to Making Corn Pudding with Cream Cheese and Vanilla
Alright, let’s get this amazing corn pudding with cream cheese and vanilla into the oven! It’s seriously so easy, you’ll be wondering why you haven’t made it before. Just follow these simple steps and you’ll have a crowd-pleasing dish in no time.
Prepare Your Baking Dish and Oven
First things first, let’s get the oven preheated. You want to set it to 350°F (175°C). While that’s warming up, grab your baking dish – I usually use an 8×8 inch or a similar-sized casserole dish. Give it a really good light grease with butter. This is key to making sure your beautiful pudding doesn’t stick after all that hard work!
Combine the Pudding Ingredients
Now for the fun part! Grab a nice big bowl. Toss in your corn kernels (remember, fresh, frozen, or canned and drained – all work!), your softened cream cheese (make sure it’s nice and soft!), the sugar, the milk, those eggs, your vanilla extract, and that little bit of salt. Everything goes in!
Achieve a Smooth Mixture
Okay, time to get it all mixed up. If you have an electric mixer, this is where it really shines! Beat everything together until it’s nice and smooth. You don’t want any big lumps of cream cheese or streaks of egg. Keep mixing until it’s creamy and well combined. It should look like a lovely, thick batter. If you don’t have a mixer, a good whisk and some elbow grease will do the trick too!
Bake the Corn Pudding
Carefully pour that gorgeous mixture into your prepared baking dish. Spread it out evenly. Now, pop it into your preheated oven. You’ll want to bake it for about 40 to 50 minutes. You’ll know it’s ready when the edges look set and it’s got a lovely, light golden-brown color on top. It should jiggle just a tiny bit in the center.
Cooling and Serving
Once it’s out of the oven, resist the urge to dig in immediately! Let it cool down for at least 10-15 minutes. This helps it set up even more. It’s absolutely delicious served warm, but honestly, it’s also really good chilled, especially if you’re serving it as a dessert. So, serve it up however you like best!
Tips for Perfect Corn Pudding with Cream Cheese and Vanilla
Okay, so you’ve got the recipe for this amazing corn pudding with cream cheese and vanilla, and you want it to be absolutely perfect, right? I totally get it! Here are a few little tricks I’ve picked up that really make a difference.
Achieving the Right Consistency
The absolute biggest tip for getting that super smooth, luscious texture is all about the cream cheese. Seriously, make sure it’s *really* softened. I usually take it out of the fridge at least an hour, maybe even longer if my kitchen is cool. You want it soft enough that you can easily mash it with a fork or your mixer can really cream it well with the sugar. If it’s even a little bit firm, you might end up with tiny cream cheese lumps, and nobody wants that in their perfectly smooth corn pudding!
Flavorful Variations
While this corn pudding with cream cheese and vanilla is divine just as it is, don’t be afraid to play around a little! For a cozy, almost dessert-like vibe, a tiny pinch of cinnamon or a whisper of nutmeg stirred in with the dry ingredients is just heavenly. It adds this warm, comforting depth that’s really lovely, especially if you’re serving it as a sweet treat.
Serving Temperature Options
One of the best things about this corn pudding is how flexible it is. It’s absolutely fantastic served warm, right after it’s had a little time to set. The creamy texture is at its peak then. But honestly, I’ve also made it ahead and served it chilled, and it’s just as delicious! It’s a bit firmer when cold, but the flavors are still so bright and lovely. So, cook it up and serve it however works best for your meal!
Frequently Asked Questions About Corn Pudding with Cream Cheese and Vanilla
Got questions about this yummy corn pudding with cream cheese and vanilla? I’ve got answers! It’s always good to know the little details, so let’s dive into some common things people ask.
Can I use fresh corn instead of frozen or canned?
Oh yes, absolutely! If you have fresh corn on the cob, that’s fantastic. Just cut about 2 cups of kernels right off the cob. You don’t necessarily need to blanch it first, but if you want to be extra sure it’s tender, a quick dip in boiling water for a minute or two, followed by an ice bath, works wonders. Then drain it well before adding it to the mix.
How do I know when the corn pudding is done baking?
You’ll be able to tell when this corn pudding with cream cheese and vanilla is ready by a couple of things. First, the edges should look set and slightly puffed up. The top will get this lovely, light golden-brown color. If you gently jiggle the dish, the center should only move a little bit, not be super liquidy. A thin knife inserted near the center should come out mostly clean, maybe with a few moist crumbs attached, but no wet batter.
Can this corn pudding be made ahead of time?
You bet! This is a great dish to make ahead. You can bake it completely, let it cool, cover it tightly, and then store it in the refrigerator for up to 2-3 days. When you’re ready to serve it, you can gently reheat it in a low oven (around 300°F or 150°C) until it’s warmed through, or honestly, it’s still delicious served chilled straight from the fridge. It’s super forgiving!
Nutritional Estimate for Corn Pudding with Cream Cheese and Vanilla
Just a little heads-up, the nutritional info for this corn pudding with cream cheese and vanilla is an estimate, okay? It can totally change depending on the brands you use and exactly how you make it. So, think of these numbers as a general guide!
Share Your Corn Pudding Experience
I absolutely LOVE hearing from you all! Have you tried this creamy corn pudding with cream cheese and vanilla yet? I’d be thrilled if you’d leave a comment below, maybe rate the recipe, or share any fun twists you added. Your feedback makes my day!
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Best Corn Pudding: 15 Min Creamy Vanilla
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A creamy and sweet corn pudding featuring cream cheese and vanilla, perfect as a side dish or dessert.
Ingredients
- 2 cups corn kernels (fresh, frozen, or canned)
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter for greasing
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a baking dish.
- In a large bowl, combine corn, softened cream cheese, sugar, milk, eggs, vanilla extract, and salt.
- Beat with an electric mixer until smooth and well combined.
- Pour the mixture into the prepared baking dish.
- Bake for 40-50 minutes, or until the pudding is set and lightly golden on top.
- Let it cool slightly before serving.
Notes
- For a richer flavor, you can use heavy cream instead of milk.
- Add a pinch of cinnamon or nutmeg for extra spice.
- This pudding can be served warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: corn pudding, cream cheese, vanilla, sweet corn, side dish, dessert, creamy corn