Min Jin Lee’s Corn Pudding

Name: Min Jin Lee’s Corn Pudding
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 1/2 cup (8 tablespoons)/113 grams unsalted butter, softened, plus more for the baking dish and topping; 4 cups (24 ounces)/680 grams fresh, frozen (no need to thaw) or canned corn kernels (if using canned, drain first); 1 1/2 cups/340 milliliters whole milk; 4 eggs; 6 tablespoons sugar (reduce the amount of sugar if you’d prefer); 2 tablespoons all-purpose flour; 1 1/2 teaspoons kosher salt (such as Diamond Crystal)

By Min Jin Lee

Updated Nov. 26, 2024

Min Jin Lee’s Corn Pudding — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 50 minutes
Prep Time: 5 minutes
Cook Time: 45 minutes
Rating: 4(81)
Comments: Read comments

I was 24 years old when I married Chris, and his grandfather’s old friend Tony and his elegant wife, Sue, invited us newlyweds to their Fifth Avenue apartment for dinner. The meal was terrific, but in particular, I loved the corn pudding. The recipe was from Sue’s friend, and that friend had attributed it to someone named Babs. In my mind, Babs is Anonymous — that unheralded and unacknowledged writer of all reliable recipes we turn to when we are desperate for something tasty, easy and budget conscious. The original recipe was for half the volume, but because absolutely everyone at Thanksgiving likes it so darn much, I now double it for ease. Lastly, corn was the generous gift of the Wampanoag to the starving Pilgrims, and when I make it, I remember the history of the Indigenous people, Sue and Tony, and of course, Babs.

Featured in: We’re Talking Thanksgiving With Martha Stewart, David Chang, Gayle King, Gwyneth Paltrow and More

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Ingredients

Yield:6 to 8 servings

½cup (8 tablespoons)/113 grams unsalted butter, softened, plus more for the baking dish and topping
4cups (24 ounces)/680 grams fresh, frozen (no need to thaw) or canned corn kernels (if using canned, drain first)
1½cups/340 milliliters whole milk
4eggs
6tablespoons sugar (reduce the amount of sugar if you’d prefer)
2tablespoons all-purpose flour
1½teaspoons kosher salt (such as Diamond Crystal)

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 375 degrees. Butter a 2-quart baking dish.
Step 2
Combine the butter, corn, milk, eggs, sugar, flour and salt in a large food processor or blender and blend until mixture is mostly smooth.
Step 3
Pour mixture into prepared baking dish. Top with a few pats of extra butter, if you like.
Step 4
Bake until corn pudding is set and a cake tester inserted into the center comes out clean, 35 to 45 minutes.

Tip

To make ahead, bake and let cool to room temperature, then cover and refrigerate for up to 1 day. Reheat at 325 degrees for 15 to 20 minutes.

Ratings

4 out of 5

81 user ratings

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Comments

Kathy G6 months ago

I was asked to make corn pone, a favorite of someone else’s family (which of course is fraught with all kinds of peril). Was this a passive aggressive jest? I found no such recipe within or beyond the family. NYT sweet potato pone was a hit with them.At least I had an idea to go off of. I compared this recipe to the pone. It was as a match! A dead ringer. I subbed out evaporated milk for the milk, and blended in raw onion. I left out some corn and barely pulsed it for texture. 9x16 foil pan. Incredible! I’m now a family member.! Thank you NYT.

JohnO6 months ago

Corn Puddin’ needs recognizable corn in it. Fie on the food processor! Otherwise, looks great!

CDZ6 months ago

Is the butter added to the blender? I don't see it listed in the recipe steps.

PM2 months ago

If you use frozen corn without thawing, there's no way it will be done in the time given in the recipe. You're basically baking a frozen corn slushy! I had to do 50 minutes at 375, 20 minutes at 350, 20 minutes at 300 and then leave it in the oven for another 10 minutes after shutting the oven off! Good thing I made it the night before it's needed. Will try to reheat it for dinner tomorrow. Keeping my fingers crossed. If it's ok, I think I'll thaw the corn or use cans next time and also save some of the corn to add to the batter before baking.

PM2 months ago

Reheated this for dinner last night. It was good but to sweet, even with abort half the sugar in the recipe. The strong corn flavor is great. I think 1 tbsp of sugar is enough. Also, I'm sure drained canned corn will work better. I want to try this as a savory side dish, perhaps with some cheese and/or roasted sweet peppers or something more spicy.

Valerie Adler5 months ago

Sorry, Babs, this is horribly sweet! The first bite was heavenly, and then everyone at the Christmas table pushed it aside, sadly. I'll try again, but with 1T of sugar, not 6 (I should have heeded the warning about sugar preferences, but I made this with a 6-year old!), and will keep one cup of corn whole for a little bit of texture.

Stephanie5 months ago

I think this is a good recipe with terrible instructions. You can’t use frozen corn as that freezes the softened butter. Also, I’m not sure if this is called out, but you absolutely cannot use a standard sized food processor as the mixture overflows and gets all over the place.

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