How to make corn pudding or casserole that’s not too sweet?

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Savory corn pudding without excess sweetness

Corn pudding can be balanced toward savory by adjusting sugar and adding salty, umami elements.

Key adjustments:

  • Reduce or omit added sugar; rely on corn’s natural sweetness.
  • Use a mix of fresh corn and creamed corn for creaminess without extra sweetness.
  • Add grated cheese (cheddar or Parmesan), chopped herbs, and a pinch of cayenne or black pepper for depth.

Basic method:

  1. Whisk eggs with milk or evaporated milk, a bit of melted butter, and seasoning.
  2. Stir in corn, a small amount of flour or cornstarch for structure, and cheese.
  3. Bake in a buttered dish at 350°F (175°C) until puffed and set, about 35–45 minutes.

Tips:

  • Let rest briefly before serving—flavors meld and texture firms.
  • For extra savory notes, fold in sautéed onions or bacon.

This approach yields a creamy, custardy corn pudding that complements savory mains without tasting like dessert.