This classic corn pudding is the kind of side dish that quietly steals the show. It bakes up soft and custardy in the center with lightly golden edges, balancing sweet corn flavor with buttery richness and a fresh pop of chives. It’s an easy, stir-together recipe that feels special enough for holidays but simple enough for a Sunday roast. Total time is about 1 hour, most of it hands-off while it bakes.
Ingredients
For the baking dish
- Unsalted butter, for greasing
For the corn pudding
- 4 cups corn kernels (fresh from about 6 ears, or thawed frozen)
- 3 large eggs
- 1 cup whole milk
- 4 tablespoons (60g) unsalted butter, melted and cooled slightly
- 1/4 cup (50g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup finely chopped fresh chives
Optional (but lovely)
- 1/4 teaspoon cayenne pepper, for gentle heat
- Extra chopped chives, to finish
How to Make Martha Stewart’S Corn Pudding With Chives
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 2-quart (about 2L) baking dish generously with butter, making sure to coat the corners so nothing sticks.
- Mix the base: In a large bowl, whisk the eggs until smooth. Whisk in the milk and melted butter until fully combined.
- Whisk in the dry ingredients: Add the sugar, flour, salt, pepper, and cayenne (if using). Whisk again until you have a smooth batter with no visible flour pockets.
- Fold in corn and chives: Add the corn and chopped chives, then fold with a spatula until the corn is evenly coated. Pour the mixture into the prepared baking dish and level the top.
- Bake: Bake for 40 to 45 minutes, until the edges are lightly golden and the center is just set. A knife inserted near the center should come out mostly clean, with a little moisture but no raw batter.
- Cool and finish: Let the corn pudding cool for 10 minutes before serving. This short rest helps it set into that signature custardy texture. Sprinkle with extra chives and serve warm.
Tips
Why is my corn pudding watery?
The most common culprit is extra moisture in the corn. If you’re using frozen corn, thaw it completely and pat it dry with kitchen paper. Also make sure you bake until the center is set, not loose and sloshy.
How do I keep it creamy, not rubbery?
Don’t overbake. Pull it when the center is just set and still looks softly custardy. It continues to firm up as it cools for those first 10 minutes.
Can I make it taste more savory?
Yes. Reduce the sugar to 2 tablespoons and add an extra pinch of pepper. You can also add 1/2 cup grated sharp cheddar for a more savory, casserole-like version.
What’s the best dish to bake it in?
A ceramic or glass baking dish gives you gentler, more even heat and a softer set. A metal pan works too, but it can brown faster, so start checking a few minutes early.
Serving Suggestions
- Serve alongside roast chicken, turkey, or glazed ham.
- Add it to a holiday spread with green beans, stuffing, and cranberry sauce.
- Pair with chilli or barbecue for a comforting side.
- Spoon leftovers next to fried eggs for an easy breakfast.
Storage
Room temperature
Let it cool, then keep it out for up to 2 hours before refrigerating.
Refrigerator
Store covered or in an airtight container for up to 4 days. Reheat in a 160°C oven until warmed through (about 15 to 20 minutes), or microwave individual portions in short bursts.
Freezing
Freeze in tightly wrapped portions for up to 2 months. Thaw overnight in the fridge, then reheat covered in the oven so it warms evenly without drying out.
Nutrition
- Calories: 190 kcal
- Carbohydrates: 28 g
- Protein: 6 g
- Fat: 7 g
- Saturated fat: 3 g
- Sodium: 320 mg
Disclaimer: Nutrition values are estimates and will vary based on ingredients used and portion size.
FAQs
Can I use frozen corn instead of fresh?
Yes. Thaw it completely first, then pat it dry so your pudding bakes up creamy instead of watery. Frozen corn is often a little sweeter, so you may want to keep the sugar as written for balance.
Can I make Martha Stewart’s corn pudding with chives ahead of time?
You can bake it up to 1 day ahead. Cool, cover, and refrigerate. Reheat covered in a 160°C oven until hot (about 20 minutes), then uncover for the last 5 minutes to refresh the top.
How do I know when corn pudding is done?
Look for lightly golden edges and a center that is set but still gently soft. If you shake the dish, the middle should wobble slightly as one piece, not look liquid.
Can I make this gluten-free?
Yes. Swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture stays custardy, and the bake time is usually the same. Start checking at 40 minutes.
Can I add cheese or extra herbs?
Absolutely. Fold in 1/2 cup grated cheddar, Gruyère, or Parmesan for a richer, more savory pudding. Fresh parsley or thinly sliced spring onions also work well alongside the chives.
