Dominican-Style Sweet Corn Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich and moist sweet corn pudding that balances natural corn sweetness with creamy texture, perfect as a dessert or side. This Caribbean recipe, ready in about 75 minutes, layers Fresh corn kernels, Sweetened condensed milk, and Whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 6 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with butter.
  2. Step 2: In a blender or food processor, combine 3 cups fresh corn kernels, 1 cup sweetened condensed milk, 1/2 cup whole milk, 1/4 cup sugar, 4 tbsp melted butter, 1/3 cup all-purpose flour, 3 large eggs, 1 tsp vanilla extract, and 1/4 tsp salt. Blend until smooth but still slightly textured, about 30 seconds.
  3. Step 3: Pour the corn mixture into the prepared baking dish, smoothing the top with a spatula.
  4. Step 4: Bake for 50-60 minutes until the pudding is set around the edges and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  5. Step 5: Allow to cool for 15 minutes before serving warm or at room temperature as a sweet side or dessert.

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