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 developed and reviewed.

A rich and moist sweet corn pudding that balances natural corn sweetness with creamy texture, perfect as a dessert or side. This Caribbean-inspired recipe, ready in about 75 minutes, layers Fresh corn kernels, Sweetened condensed milk, 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 "Plan a meal with the AI" 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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