Indian Corn Pudding

Indian Corn Pudding is a delightful fusion of creamy sweetness and warm aromatic spices, making it a unique twist on a classic comfort dish. Sweet corn kernels are baked into a velvety custard enriched with whole milk, heavy cream, and eggs, while bold Indian flavors like turmeric, cumin, and coriander add layers of complexity. Accented with a touch of cayenne for optional heat and garnished with fresh cilantro, this dish strikes the perfect balance between savory and mildly sweet. Ideal as a side dish or a stand-alone treat, Indian Corn Pudding pairs beautifully with festive meals or cozy family dinners. With its golden hue and irresistible aroma, this easy-to-prepare recipe is sure to become a standout addition to your dinner table! Keywords: Indian Corn Pudding, savory custard, corn recipe, spiced pudding, festive side dish.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 cups sweet corn kernels (fresh, frozen, or canned)
• 1 cup whole milk
• 0.5 cup heavy cream
• 2 tablespoons ghee (clarified butter)
• 2 tablespoons all-purpose flour
• 0.5 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons sugar
• 0.75 teaspoon salt
• 3 large eggs
• 2 tablespoons chopped fresh cilantro (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish lightly with ghee or butter.

Step 2

In a medium saucepan, melt the ghee over medium heat. Add the flour and whisk continuously for 1-2 minutes to make a roux. The mixture will be slightly bubbly and aromatic.

Step 3

Gradually whisk in the milk and heavy cream. Cook for 3-4 minutes over medium heat, stirring constantly, until the mixture thickens slightly.

Step 4

Stir in the turmeric, cumin, coriander, cayenne pepper (if using), sugar, and salt. Remove from heat and let cool for a few minutes.

Step 5

In a large mixing bowl, lightly beat the eggs. Slowly whisk in the cooled milk and spice mixture to avoid scrambling the eggs. Once combined, add the sweet corn kernels and mix well.

Step 6

Pour the mixture into the prepared baking dish and smooth the top with a spatula.

Step 7

Bake for 35-40 minutes, or until the pudding is set and the top is lightly golden brown. A toothpick inserted in the center should come out clean.

Step 8

Remove the dish from the oven and let it cool for 5-10 minutes. Garnish with freshly chopped cilantro before serving.

Step 9

Serve warm as a side dish or enjoy it on its own. It's perfect for festive meals and cozy family dinners.

Nutrition Facts

Serving size	994.5 grams (994.5g)

Amount per serving	% Daily Value*
Calories	1541

Total Fat 97.10g	124%
Saturated Fat 51.80g	259%
Polyunsaturated Fat 0.30g
Cholesterol 780mg	260%
Sodium 2181mg	95%
Total Carbohydrate 128.50g	47%
Dietary Fiber 12.90g	46%
Total Sugars 62.70g
Protein 42.10g	84%

Vitamin D 230IU	1152%
Calcium 433mg	33%
Iron 8mg	47%
Potassium 1779mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 10.8%

Carbs: 33.0%