A Proper Job Savoury Bavarian Corn Pudding Maispudding

Creamy Savoury German Corn Pudding

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Preparation time:15 Mins

Cooking time:50 Mins

Servings:6 to 8 servings

Ingredients:

• 4 Tbsp unsalted butter, divided (56 g)
• 1/4 cup all-purpose flour (30 g)
• 1 cup whole milk (240 ml)
• 1/2 cup heavy cream (120 ml)
• 3 large eggs, beaten lightly
• 1 egg yolk
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 2 cups sweet corn kernels (fresh or thawed frozen, drained well, ~350 g)
• 1 cup grated Gruyère or Emmental cheese (100 g)
• 2 Tbsp fresh chives, finely chopped
• 1/2 tsp smoked paprika (optional, for topping)

Instructions:

• Preheat oven to 350°F (175°C). Lightly grease an 8x8 inch or 9-inch round baking dish with 1 tablespoon of the butter.
• Place the greased baking dish inside a larger roasting pan (for the water bath/Bain-Marie). Bring a kettle of water to a boil.
• Make the Roux: Melt the remaining 3 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until a smooth paste (roux) forms.
• Create Béchamel: Slowly whisk in the cold milk and cream until smooth. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 3–5 minutes). Remove from heat immediately.
• Season the Sauce: Stir in salt, pepper, and nutmeg.
• Temper the Eggs: In a separate bowl, lightly beat the eggs and egg yolk. Slowly pour about one cup of the warm Béchamel into the beaten eggs while whisking vigorously to prevent scrambling.
• Complete the Custard: Pour the tempered egg mixture back into the main saucepan with the remaining Béchamel. Whisk well until fully incorporated and smooth.
• Fold in Fillings: Gently fold the corn kernels, grated cheese, and chives into the prepared custard mixture using a rubber spatula.
• Fill and Place: Pour the corn pudding mixture into the prepared baking dish. Sprinkle the top lightly with smoked paprika, if using.
• Set up the Bake: Carefully place the roasting pan (containing the baking dish) back into the oven. Pour the boiling water from the kettle into the roasting pan, ensuring the water level comes about halfway up the sides of the corn pudding dish.
• Bake: Bake for 45–50 minutes. The pudding is done when the edges are set and lightly golden, but the centre still has a slight, very gentle wobble. An internal temperature should reach 175°F (80°C).
• Rest: Carefully remove the dish from the water bath. Let the pudding rest on a cooling rack for 10 minutes before slicing and serving.

Nutrition Facts

Calories:2191 kcal

Protein:20.3 g

Fat:64.5 g

Carbs:27.1 g

Fiber:4.6 g

Sugar:0.0 g

Sodium:542 mg

Recipe Info

Category:Side Dish

Cuisine:German

Moving Beyond Sweet: Introducing Savoury German Corn Pudding

If your experience with corn pudding is limited to overly sweet, sugary side dishes often relegated to the Thanksgiving table, prepare to have your culinary worldview expanded. The Maispudding , a beloved component of traditional German gastronomy, strips away the excess sugar to focus on sophisticated, savoury comfort. This Classic German Maispudding is a rich, creamy baked custard dish that shines as a robust German Side Dish Recipe , proving that the humble corn kernel is capable of true culinary elegance. It’s an essential technique for any home cook looking to master truly satisfying European comfort food.

Why Maispudding is a Bavarian Culinary Staple

Originating largely in the southern regions, particularly Bavaria, this preparation moves far beyond a simple vegetable accompaniment; it is a central pillar of a hearty meal. Bavarian Corn Pudding offers a dense, yet yielding texture that stands up beautifully against rich, slow-cooked meats and robust gravy. Its inclusion in a meal provides a crucial counterpoint to dishes like roasts and traditional sausages, serving as a satisfying anchor that balances flavour and texture. Once you try this version, you will understand why the Maispudding Recipe has maintained its status as a foundational element of festive and everyday meals in Germany.

The Sophisticated Comfort of Savoury Custard

The secret to this pudding's profound satisfaction lies in its foundation: a deeply flavourful, cheesy Béchamel sauce, bound together with eggs and enriched with cream. We are creating a Creamy Corn Casserole built on technique, not just simple mixing. The use of premium, nutty cheese like Gruyère or Emmental lends a wonderful depth, while a crucial pinch of freshly grated nutmeg elevates the profile, adding that distinctive, warm European signature. When properly baked, the result is a silky, wobbly custard interspersed with bursts of sweet corn, offering true sophisticated comfort.

Zero-Faff Baking: What to Expect from This Recipe

While the final result tastes gourmet, the process of How to make corn pudding from scratch is surprisingly straightforward. This is a genuinely achievable dish, falling into the Easy-Medium difficulty category—the "Medium" element is solely due to the necessity of mastering a lump-free Béchamel and utilizing a water bath (Bain-Marie) for the final bake. Your active preparation time clocks in at a mere 15 minutes, followed by 45 to 50 minutes in the oven, plus a mandatory 10-minute rest. This ensures the custard sets perfectly. Expect the full process to take about 1 hour and 15 minutes, yielding a generous 6 to 8 servings of this delightful Savoury Corn Pudding .

Gathering Your Components for the Perfect Maispudding

Achieving the perfect texture and flavour in this German Corn Pudding requires precise ratios of dairy, starches, and binders. For the foundational custard, you will need 4 tablespoons of unsalted butter and 1/4 cup of all-purpose flour to create the initial roux. This is combined with 1 cup of whole milk and 1/2 cup of heavy cream for luxurious richness. The structure relies on 3 large eggs and 1 additional egg yolk, lightly beaten, which function as the primary binding agents. Essential seasoning includes 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of freshly grated nutmeg. For the filling, gather 2 cups of sweet corn kernels, 1 cup of firmly packed grated Gruyère or Emmental cheese, and 2 tablespoons of finely chopped fresh chives. A dusting of smoked paprika is an optional but beautiful final flourish.

Ingredient Swaps and Pro Tips for Your German Corn Pudding

The best Savoury Corn Pudding relies on quality ingredients and adherence to precise preparation steps. Paying attention to these professional tips will guarantee success and help you adapt the dish perfectly to your pantry.

Essential Dairy and Corn Kernel Selection

To create the silkiest Béchamel, utilizing full-fat whole milk and heavy cream is highly recommended, as the richness contributes significantly to the final mouthfeel. More importantly, when dealing with the corn itself, moisture control is key. If you are using frozen corn, ensure it is completely thawed and then patted rigorously dry with a towel. Excess water released during baking will thin out the custard, resulting in a soggy rather than a Creamy Corn Casserole .

Mastering the Spices and Cheese Integration

The authentic flavour profile of this Classic German Maispudding hinges on nutmeg. While pre-ground powder will work in a pinch, grating the nutmeg fresh right before using provides a dramatically superior, intoxicating aroma. For the cheese, Gruyère or Emmental offers the ideal sharp, nutty flavour and smooth melt. If these are unavailable, opt for a mature Cheddar or high-quality Gouda; avoid softer cheeses like mozzarella, which tend to weep excessive moisture.

Necessary Equipment for Mixing and Baking

While the mixing tools are standard (a medium saucepan, whisk, and rubber spatula), the baking setup is specific. You will need an 8x8 inch square or 9-inch round ceramic baking dish (about 2-litre capacity) for the pudding itself. Critically, you must also have a large pot or roasting pan available to accommodate the baking dish, as this is essential for creating the required water bath, or Bain-Marie , ensuring gentle, even cooking.

Adapting the Recipe for Dietary Needs (GF/Lactose)

This Maispudding Recipe can be easily adapted. To make the dish gluten-free, simply substitute the all-purpose flour in the roux with an equal amount of cornflour (corn starch) or a reliable gluten-free flour blend. For a slightly lighter dish, heavy cream can be swapped for evaporated milk without compromising too much on the richness, though the texture will be slightly less luxurious.

How to Use Fresh vs. Frozen Corn Effectively

Freshly cut kernels during peak summer season deliver the sweetest flavour and the best crunch. However, high-quality thawed frozen corn is a perfectly acceptable substitution, making this a Quick Corn Casserole that can be made year-round. Remember the golden rule: if using frozen, they must be completely thawed and thoroughly drained and dried before being folded into the custard mixture.

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The Art of Constructing Savoury Corn Pudding

The construction process requires organized attention to temperature control and precise mixing, especially since we are avoiding a simple dump-and-stir approach. Begin by preheating your oven to 350°F (175°C) and preparing the water bath setup by placing the lightly greased baking dish inside the larger roasting pan. Have boiling water ready to go. The method now divides into two critical stages: the Béchamel base and the final custard assembly.

Finishing Touches and Presentation Mastery

The final stages involve careful cooking and resting to achieve the ideal texture that elevates this Corn Pudding Side Dish .

Crafting the Silky, Cheesy Béchamel Base

Melt 3 tablespoons of the butter in your saucepan over medium heat, then whisk in the flour to create a smooth paste (the roux), cooking for 1– 2 minutes to eliminate the raw flour taste. Slowly introduce the cold milk and cream, whisking continuously to prevent lumps. Simmer this mixture gently for 3– 5 minutes until it thickens enough to coat the back of a spoon. Once thickened, remove it from the heat and stir in the salt, pepper, and the essential nutmeg.

Folding in the Corn Kernels and Custard Agents

In a separate bowl, lightly beat the three eggs and one yolk. Now comes the critical step of tempering: slowly ladle about one cup of the warm Béchamel sauce into the beaten eggs, whisking vigorously. This slowly raises the temperature of the eggs without scrambling them. Pour the tempered egg mixture back into the remaining Béchamel in the saucepan and whisk until perfectly incorporated and smooth. Finally, gently fold in the dried corn kernels, the grated cheese, and the chopped chives using a rubber spatula.

Achieving the Ideal Wobbly Texture and Golden Crust

Pour the entire mixture into the prepared baking dish. If desired, sprinkle the top lightly with smoked paprika for a beautiful, rustic colour. Carefully place the roasting pan (with the pudding dish inside) back into the oven. Pour the boiling water into the roasting pan, ensuring the water level comes about halfway up the sides of the smaller dish. This Bain-Marie setup insulates the pudding, guaranteeing the interior remains silky and smooth while the edges set.

Knowing When Your Maispudding is Perfectly Baked

Bake for 45 to 50 minutes. The pudding is done when the edges are set and slightly golden, yet the center retains a slight, very gentle wobble—much like firm jelly. If you prefer precision, the internal temperature should register 175°F (80°C). Once baked, carefully remove the dish from the water bath and allow it to rest on a cooling rack for 10 minutes. This resting time is non-negotiable, as it allows the custard to finish setting fully, ensuring clean, defined slices.

How to Plate This Hearty Side Dish

This German Side Dish Recipe is designed to be served hot, directly from the baking dish. If you are serving at a dinner party, clean edges are key. Slice it into squares or wedges after the mandatory rest, using a sharp knife dipped in hot water for neat cuts. Garnish generously with a scatter of fresh snipped chives or parsley and a final dusting of flaky sea salt right before presenting.

Beyond the Basic: Creative Adaptations and Pairing Suggestions

While the basic Bavarian Corn Pudding is divine, its robust structure allows for exciting flavour variations. This flexibility means you can customize your Maispudding to suit virtually any accompanying main course.

FAQs and Making This Recipe Ahead of Time

Understanding how to store and serve this dish enhances its status as a fantastic entertaining option.

Savoury Maispudding Flavor Boosts (Herbs & Meat)

For a richer, smokier profile, consider adding bacon. Sauté 1/2 cup of finely diced smoked bacon (or German speck) along with 1/4 cup of finely diced onion until crisp, then fold this mixture directly into the custard along with the corn. If you prefer an earthy twist, incorporate 1 tablespoon of finely chopped fresh parsley and thyme alongside the chives. For those who enjoy a little heat, a Savoury Corn Pudding can take a spicy kick: add 1/4 teaspoon of cayenne pepper or swap the chives for finely chopped jalapeños.

What to Serve Alongside Your Bavarian Corn Pudding

This German Side Dish Recipe pairs perfectly with traditional, hearty meats. Serve it alongside perfectly pan-fried Schnitzel, grilled Bratwurst, or a classic slow-roasted pork shoulder with rich gravy. The creamy texture of the Maispudding cuts through the richness of the meat beautifully. For beverage pairing, a crisp, dry white wine—such as a German Riesling or Grüner Veltliner—complements the nutmeg and cheese notes, as does a light, amber German lager.

Best Practices for Refrigerating and Freezing Leftovers

Leftover German Corn Pudding can be tightly covered and refrigerated for up to four days. While technically freezable, custards often change texture slightly when frozen and thawed, sometimes becoming grainy. If you must freeze, ensure it is completely cooled, wrapped tightly, and consumed within two months. Thaw overnight in the refrigerator before reheating.

Bringing Baked German Corn Pudding Back to Life

To maintain the silky internal texture when reheating, avoid the microwave. Preheat your oven to a moderate 300°F (150°C). Place the leftover slices or the entire dish in the oven, covered loosely with foil, and bake for 15– 20 minutes until heated through. This gentle, slow reheat prevents the edges from drying out and ensures the custard remains tender and moist.