Silky Corn Cream Pudding with Cinnamon
A smooth and comforting corn pudding inspired by South American home cooking. Canned corn blends into a luscious, creamy dessert that sets beautifully when chilled and wows everyone at the table. Easy, budget-friendly, and absolutely delicious.
🛒 Ingredients
6 servings
- 2 cans (14 oz each) sweet corn kernels, drained
- 4 cups whole milk
- 1 cup granulated sugar
- 5 tablespoons cornstarch
- 1 pinch of salt
- Ground cinnamon for garnish
- Butter for greasing the mold
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Directions
- 1
Blend the drained corn with half of the milk until completely smooth.
- 2
Strain the mixture through a fine-mesh sieve, pressing firmly to extract all the liquid. Discard the solids.
- 3
Return the strained liquid to the blender, add the remaining milk, sugar, salt, and cornstarch, and blend briefly to combine.
- 4
Pour into a heavy-bottomed saucepan and cook over medium heat, stirring continuously for about 25 minutes until the mixture thickens to a pudding-like consistency.
- 5
Pour immediately into a greased bundt or pudding mold and let cool at room temperature before refrigerating for at least 2 hours.
- 6
Unmold onto a serving plate, dust generously with cinnamon, and serve chilled.
💡 Chef's Tip
Never stop stirring while cooking — constant movement prevents lumps and sticking. For extra depth of flavor, stir in 1 teaspoon of vanilla extract before pouring into the mold.
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