If you’re a fan of comforting, hearty side dishes, you’re going to love Michael Symon’s corn pudding recipe.
With its creamy texture and sweet corn flavor, this dish is perfect for family gatherings or a simple weeknight dinner.
What makes this recipe unique is the addition of mascarpone cheese, which adds a rich, decadent touch.
I recommend using fresh corn kernels when possible because they really enhance the flavor.
One trick to getting it just right is to preheat your oven to 350 degrees Fahrenheit and make sure to brush your casserole dish with melted butter to prevent any sticking.
Enjoy this delightful dish that combines the traditional taste of corn pudding with a gourmet twist.
How to Make Michael Symon Corn Pudding
Ingredients
- 1 cup Cornbread Mix
- 1 can Creamed Corn (14 oz.)
- 1 cup Corn Kernels
- 2 Eggs
- 1 cup Sour Cream
- 1 cup Mascarpone
- 1/4 cup Scallions (sliced)
- 1 tbsp Butter (melted)
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F (175°C).
Step 2:
Grease the bottom and sides of an 8-by-8-inch casserole dish with the melted butter.
Step 3:
In a large mixing bowl, combine cornbread mix, creamed corn, corn kernels, eggs, sour cream, mascarpone, and scallions. Mix until well combined.
Step 4:
Pour the mixture into the prepared casserole dish.
Step 5:
Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6:
Let it cool slightly before serving.
Tips and Tricks for Making This Recipe
Use Fresh Corn Kernels:
If you have fresh corn available, feel free to use it instead of canned corn kernels for added texture and flavor.
Adjust Spiciness:
You can add a bit of chopped jalapeño or red pepper flakes if you like a little bit of heat in your dishes.
Avoid Overmixing:
When combining ingredients, mix just enough to incorporate everything. Overmixing can make the pudding dense.
Rest Before Serving:
Allow the corn pudding to cool for 10 minutes before serving to let it set properly, making it easier to cut and serve.
Preheat the Oven:
Make sure your oven is fully preheated before you put the pudding in to cook evenly and have the best texture.
Enjoy making this delightful corn pudding at home and impress your family or guests with a dish that’s both comforting and delicious!
What to Serve with Michael Symon Corn Pudding
Southern Fried Chicken
Fried chicken pairs excellently with corn pudding.
The crispy, savory chicken complements the soft, creamy texture of the corn pudding.
You can make it with buttermilk and a seasoned flour coating for maximum flavor.
Glazed Carrots
Glazed carrots add a sweet and colorful touch to your meal.
The caramelized exterior of the carrots pairs well with the richness of corn pudding.
A simple glaze with honey or brown sugar works perfectly.
Roasted Green Beans
Roasted green beans bring a fresh and crisp element to the plate.
Toss them in olive oil, salt, and pepper before roasting to highlight their natural flavors.
Green beans add a nice crunch that contrasts with the softness of the pudding.
BBQ Ribs
BBQ ribs are another robust main dish to serve alongside corn pudding.
The smoky flavor of the ribs goes hand in hand with the sweetness of the corn pudding.
Add your favorite barbecue sauce for an extra kick.
Kale Caesar Salad
Kale Caesar salad is an unconventional side dish that pairs nicely with corn pudding.
The tangy dressing and crunchy croutons create a balanced plate when combined with the pudding.
Use fresh kale to add a nutritious and flavorful element.
Variations and Substitutions
You can swap out the creamed corn for an equal amount of fresh or frozen corn kernels if you prefer a chunkier texture.
Using mascarpone is great, but feel free to substitute it with cream cheese for a slightly tangier flavor.
For a healthier twist, you might want to use Greek yogurt instead of sour cream.
Adding Vegetables
You can add finely chopped bell peppers or jalapeños for a bit of color and extra flavor.
Sautéed onions or leeks also make a great addition to the mix.
Cheese Options
If mascarpone isn’t your thing, try using cheddar or even Monterey Jack for a different cheese profile.
Shredded Parmesan can add a nice salty kick if sprinkled on top before baking.
Different Herbs and Spices
You can use parsley, chives, or dill instead of scallions to mix up the herbal notes.
Adding a pinch of paprika or cayenne can give it a subtle, spicy edge.
How to Store Leftover Michael Symon Corn Pudding
Use an Airtight Container
Transfer your leftover corn pudding to an airtight container.
This keeps it fresh and prevents it from absorbing other odors in your fridge.
Refrigerate Promptly
Place the airtight container in the refrigerator.
You should refrigerate the pudding within two hours of cooking for the best quality.
Label and Date
It’s a good idea to label the container with the date you stored it.
Corn pudding should be good for up to 3-4 days in the fridge.
Freezing for Longer Storage
If you need to store it longer, consider freezing.
Transfer the pudding to a freezer-safe container.
It can be frozen for up to three months.
To use, thaw it in the refrigerator overnight.
Common Mistakes to Avoid
Overmixing the Batter
Don’t overmix the corn pudding batter.
Stir just until combined to keep the texture light and fluffy.
Overmixing will make it dense and chewy.
Skipping the Indirect Cooking Method
Use the indirect cooking method to avoid burning the corn pudding.
For charcoal grills, place the hot coals on one side only.
For gas grills, heat one side to medium-high heat.
Ignoring the Creamed Corn
Don’t ignore the importance of creamed corn.
It adds moisture and texture to the pudding.
Skipping it will make the dish dry and less flavorful.
Michael Symon Corn Pudding Recipe
Ingredients
- 1 cup Cornbread Mix
- 1 can Creamed Corn 14 oz.
- 1 cup Corn Kernels
- 2 Eggs
- 1 cup Sour Cream
- 1 cup Mascarpone
- 1/4 cup Scallions sliced
- 1 tbsp Butter melted
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the bottom and sides of an 8-by-8-inch casserole dish with the melted butter.
- In a large mixing bowl, combine cornbread mix, creamed corn, corn kernels, eggs, sour cream, mascarpone, and scallions. Mix until well combined.
- Pour the mixture into the prepared casserole dish.
- Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let it cool slightly before serving.