City BBQ Corn Pudding Recipe
We had a lively family dinner on Sunday filled with laughter, and everyone stayed a bit longer than usual. That day, I tried the City BBQ Corn Pudding Recipe, and it really impressed. Each spoonful amazed me with its creamy and buttery texture.
It had just the right amount of sweetness to feel special without being overwhelming. The golden top was lightly crispy, contrasting nicely with the soft corn inside. The smell of roasted corn and melted butter reminded me of home.
This dish sparks conversations, invites second helpings, and brings back memories of shared meals and family traditions, capturing that same warmth and joy.
Sharing this recipe feels like passing on a bit of that cozy spirit, and I hope you enjoy it too.
Why This Recipe Works Every Time
This City BBQ Corn Pudding Recipe is a total winner! It is creamy, slightly sweet, and so easy to whip up, even if you are new to cooking. I love how it brings that restaurant-quality taste right to your kitchen.
The homemade version is better because you control the ingredients, making it fresher and more customizable. You can tweak it to your liking, add a pinch of spice or extra corn for texture. Plus, it is budget-friendly and perfect for feeding a crowd.
Big thanks to the City BBQ for inspiring us to try this dish. It is a classic that I have made my own!
What Makes City BBQ Corn Pudding Different?
City BBQ’s corn pudding is warm, creamy, and has a texture like custard and soufflé. It is sweeter than traditional Southern corn pudding, denser than a corn soufflé, and richer than regular corn casserole. Its unique taste keeps people coming back for more, even before finishing their brisket.
Numerous homemade corn pudding recipes use Jiffy muffin mix, making it have a cornbread-like texture. In contrast, City BBQ uses a smooth egg-and-milk custard base, which creates a silky dish that holds its shape but melts in your mouth.
Unlike traditional Southern corn pudding, which is less sweet and eggy, City BBQ’s version is sweeter, almost like a dessert, yet still savory enough for summer cookouts and Thanksgiving dinners.
City BBQ Corn Pudding Recipe Ingredients
5 large eggs: Eggs provide a soft and creamy texture. You can use a store-bought egg replacer or mix 1 tablespoon of chia seeds with 3 tablespoons of water for each egg. Let it sit for 5 minutes to thicken before using.
3 tablespoons cornstarch: Cornstarch helps the pudding set and keeps it smooth. You can also use 3 tablespoons of all-purpose flour for a denser texture.
¼ teaspoon ground nutmeg: Nutmeg adds a warm flavor. You can skip it or use a pinch of cinnamon instead.
¼ teaspoon ground white pepper: This adds a mild peppery taste. If you don’t have white pepper, you can use black pepper, but use a little less since it’s stronger.
1½ teaspoons salt: Salt enhances the flavors. Don’t skip it, but you can use less if needed.
¼ cup sugar: This adds sweetness. You can replace it with honey or maple syrup for different flavors.
4 tablespoons melted unsalted butter: Butter makes the pudding rich. You can use vegetable oil if needed, but butter gives a comforting flavor.
2 cups whole milk: Milk keeps the pudding creamy. For extra richness, you can use half-and-half. If you’re dairy-free, you can use oat milk or almond milk, but it might be thinner.
4 cups corn kernels: Fresh corn is sweet and juicy in summer. You can also use frozen or canned corn in other seasons.
Kitchen Tools You will Need:
- Large mixing bowl
- Whisk or hand mixer.
- Measuring cups and spoons
- 13×9 inch casserole dish
- Rubber spatula
- Oven
- Non-stick cooking spray
How To Make City BBQ Corn Pudding
1. Get Ready: Preheat your oven to 375°F. Spray your casserole dish with non-stick spray so nothing sticks, making cleanup so much easier later, and nobody wants to scrub a stuck-on casserole dish! Make sure your oven rack is in the middle position, so the pudding bakes evenly.
2. Mix the Eggs: Crack the eggs into a big bowl and whisk them until smooth and well mixed. Incorporating lots of air makes the pudding light and fluffy rather than dense and heavy. Take your time here because well-beaten eggs are the secret to perfect texture.
3. Add Dry Stuff: Add cornstarch, nutmeg, pepper, and salt to the eggs. Whisk everything together until smooth and lump-free. Take your time because lumps will make the pudding bumpy, and nobody wants that. The mixture should look even.
4. Sweet and Buttery: Pour in the sugar and melted butter. Keep whisking until it’s smooth and sweet. The butter should mix in easily if it is not too hot. If the butter is too hot, it might cook the eggs, so let it cool down a bit first.
5. Add the Milk and Corn: Pour the milk slowly while whisking to make a smooth batter that is like thick cream. Adding the milk too quickly can cause lumps. Then, gently stir in the corn with a spatula. Be careful not to mix too much, or you may break the corn pieces. The batter might look soupy, but that is okay.
6. Bake: Pour the batter into your baking dish and spread it evenly. Bake for 50 to 60 minutes. The top should be slightly golden, and the middle should feel firm when you gently shake the pan. If the edges puff up, that’s okay; they will settle down as it cools.
7. Let it rest: After taking it out of the oven, let it sit for 5 to 10 minutes before serving, which will help it firm up more.
Pro Tips for the Best Corn Pudding
- Fresh corn in summer has the best flavor.
- To thaw frozen corn, use warm water for 30 seconds, then drain.
- For a creamier texture, use half-and-half instead of milk.
- If the center is too soft, bake for another 5 minutes and check again.
- Do not skip the salt; it brings out all the flavors.
- Add a pinch of cinnamon for a fun twist.
- Use a glass dish for even cooking and a nice appearance.
- Let it rest after baking, so it sets properly.
- Ingredients at room temperature mix better than cold ones.
- Don’t open the oven door too much while baking.
How To Make It in a Slow Cooker
To feed a crowd or keep your oven free, use a slow cooker for this recipe. The slow, steady heat makes it creamier than baking. First, spray the inside of the slow cooker with non-stick spray. Then, prepare your batter and pour it in. Cover the top with two layers of paper towels before putting on the lid to catch steam.
Cook on LOW for 3 to 3.5 hours. The edges should be set, and the center can have a slight jiggle. If you want a golden top, broil for 2-3 minutes, but watch it closely. You can keep it on the WARM setting for up to an hour for parties or potlucks without losing quality.
What to Serve Alongside It
I enjoy it with BBQ beef and green beans. Its creamy sweetness balances the smoky meat. It also goes well with BBQ chicken, grilled ribs, or honey-glazed lamb. For comfort food, try it with mac and cheese, coleslaw, baked beans, cornbread, or roasted turkey.
Guests often ask for the recipe when I serve it with meatloaf and mashed potatoes. Other good pairings include fried chicken, roasted root vegetables, and grilled fish like salmon.
To serve, cut into squares or use a spoon. You can add nutmeg or chopped chives for extra flavor. Enjoy it warm for the best taste, as cold corn pudding is not as good. It has a soft, creamy texture like pudding and cornbread, with a sweet, buttery flavor and corn kernels.
Make-Ahead, Storage, and Freezing
You can prepare City BBQ corn pudding a day in advance. After baking, let it cool to room temperature, then cover and refrigerate. To reheat, place it back in the oven at 300°F for about 20 minutes, or microwave each slice for 1 to 2 minutes.
To freeze leftovers, wrap the whole dish or individual portions tightly in plastic wrap, then in foil. It will stay good in the freezer for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge, then reheat it.
If your corn pudding smells sour, looks watery, or shows signs of mould, do not eat it. Good corn pudding should smell sweet and corny. Always trust your sense of smell and sight to keep your family safe.
Frequently Asked Questions
Why did my corn pudding turn out watery?
This often happens when canned corn isn’t drained well. Let it drain for at least 10 minutes and pat it dry. If you use frozen corn, thaw it and drain it properly, too. Also, make sure to mix the eggs well and set your oven to the right temperature (375°F).
What if my corn pudding cracks on top?
Cracks can form if the oven is too hot or if you bake it too long. It’s still okay to eat! Next time, try baking at 350°F and place a pan of water on the bottom rack for moisture. If cracks appear, cover the pudding with foil and keep baking; they will settle as it cools.
Can I add vegetables to this recipe?
Yes! Small pieces of red bell peppers, green onions, or jalapeños can work well. Use up to 1/2 cup of extra vegetables and cut them small so they cook evenly. Don’t add too much extra, or it might not set properly.
What is the difference between corn pudding and corn casserole?
Corn pudding is creamy and custard-like, made with eggs and milk. Corn casserole includes muffin mix and sour cream, giving it a cake-like texture. Pudding is smoother and softer, making it feel fancier for holidays.
City BBQ Corn Pudding Recipe
A warm and creamy City BBQ Corn Pudding Recipe that takes just 10 minutes prep and under 1 hour total to bake. Easy, sweet, and perfect comfort food.
Ingredients
- 5 large eggs
- 3 tablespoons cornstarch or all-purpose flour as substitute
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground white pepper or black pepper
- 1½ teaspoons salt
- ¼ cup sugar or honey/maple syrup as alternative
- 4 tablespoons melted unsalted butter or vegetable oil
- 2 cups of whole milk can substitute with half-and-half or oat milk
- 4 cups corn kernels fresh, frozen-thawed, or canned-drained
Instructions
- Preheat your oven to 375°F. Spray your casserole dish with non-stick spray.
- In a large bowl, whisk the eggs until smooth and airy.
- Add cornstarch, nutmeg, pepper, and salt, and whisk until smooth. Then pour in the sugar and melted butter (make sure the butter has cooled slightly so it doesn’t cook the eggs), and mix until smooth.
- While whisking, gradually add the milk until the batter is thick. If you are using canned corn, drain it. For frozen corn, thaw and drain it. For fresh corn, slice it off the cob. Gently stir the corn into the batter without overmixing.
- Pour the batter into the baking dish and spread it evenly. Bake for 60 minutes until golden on top and firm in the middle.
- Let it sit for 5 to 10 minutes before serving to improve the texture.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 250
This City BBQ Corn Pudding Recipe delivers a delicious and comforting dish that is easy to make and perfect for holidays or weeknight dinners. It tastes just like the restaurant version, or even better! Once you taste it, you’ll understand why it’s my favorite year-round!
