The Ultimate German Corn Pudding Maisauflauf

Ultimate German Corn Pudding

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Preparation time:15 Mins

Cooking time:50 Mins

Servings:6 servings

Ingredients:

• 4 large Eggs (Room Temperature)
• 1 cup Heavy Cream (Double Cream)
• 1/2 cup Whole Milk
• 1/4 cup Unsalted Butter, melted (plus extra for greasing)
• 1/4 cup All-Purpose Flour
• 2 tablespoons Granulated Sugar
• 1 teaspoon Fine Sea Salt
• 1/4 teaspoon Freshly Ground Black Pepper
• 1/4 teaspoon Freshly Grated Nutmeg
• 2 cups Corn Kernels (fresh, frozen, or canned and drained)
• 2 tablespoons Fresh Chives, finely chopped (optional garnish)

Instructions:

• Preheat your oven to 350°F (175°C). Lightly grease your chosen 9-inch baking dish with butter.
• If using canned or frozen corn, ensure it is thoroughly drained and patted dry. Gently melt the unsalted butter and allow it to cool slightly.
• In a large mixing bowl, whisk together the flour, granulated sugar, salt, pepper, and nutmeg until well combined.
• In a separate medium bowl, whisk the 4 room-temperature eggs thoroughly until slightly frothy. Gradually whisk in the heavy cream and whole milk until smooth.
• Slowly drizzle the slightly cooled melted butter into the egg mixture while continuously whisking to ensure the butter is fully incorporated.
• Pour the wet mixture over the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps of flour are acceptable.
• Gently fold in the corn kernels until evenly distributed.
• The Water Bath (Bain-Marie): Place your prepared baking dish inside a large roasting pan. Pour the corn pudding mixture into the dish.
• Carefully place the roasting pan into the preheated oven. Then, pour hot water into the roasting pan, filling it until the water reaches about halfway up the sides of the corn pudding dish.
• Bake for 45 to 50 minutes. The pudding is done when the edges are set and a knife inserted about one inch from the edge comes out clean. The top should be lightly golden brown.
• Carefully remove the dish from the water bath and allow it to rest for 5–10 minutes before serving. The pudding will continue to set as it cools.
• Garnish with fresh chives or parsley just before serving.

Nutrition Facts

Calories:981 kcal

Protein:9.6 g

Fat:34.9 g

Carbs:41.7 g

Fiber:4.6 g

Sugar:0.0 g

Sodium:6754 mg

Recipe Info

Category:Side Dish

Cuisine:German

Unpacking the German Secret: Why This Maisauflauf Isn't Sweet

When most people in the US hear the term "corn pudding," they immediately envision a sweet, sometimes cakey, Southern dish. However, the German equivalent, known as Maisauflauf , is something entirely different—a sophisticated, hearty, and deeply savoury baked custard. This distinction is crucial to understanding why this recipe, which yields a magnificent, light-as-air side dish, stands apart from typical casseroles. It truly transforms humble sweet corn into a flavourful companion for robust main courses.

Defining "Herzhaft": The Savoury Difference in German Baking

The key to this recipe is the German adjective herzhaft , which translates roughly to hearty, robust, or, most aptly in this culinary context, savoury. While traditional American corn puddings often rely on sugar and sometimes honey for dominant sweetness, this Herzhafter Maisauflauf uses a minimal amount of granulated sugar—just two tablespoons—purely to balance and deepen the inherent savoury flavours, rather than to sweeten the dish. The resulting Savoury Baked Corn Custard is rich with dairy, perfectly seasoned, and structurally light, providing a mature contrast that makes it one of the most beloved famous german puddings, even if it defies the typical "pudding" stereotype.

Why This German Corn Pudding Is the Ultimate Comfort Side

This dish is a masterclass in elegant simplicity. While it boasts a luxurious texture that screams special occasion, the process of how do you make corn pudding from scratch is surprisingly simple. With an active prep time of just 15 minutes, followed by a hands-off cook time of 45 to 50 minutes, this bake is exceptionally straightforward, earning it an easy difficulty rating. It provides the deep, satisfying warmth of a Creamy Corn Casserole without the heavy complexity, making it an ideal candidate for a Quick Corn Casserole Dish to accompany a Sunday roast or a generous portion of schnitzel.

Essential Kitchen Gear for Perfect Baked Custard

Achieving the characteristic velvety smoothness of this German classic requires very basic equipment, but with one critical necessity. You will need a large mixing bowl, a sturdy whisk, and a 9-inch (23 cm) square or round baking dish (approximately 1.5 quarts). However, the secret to the truly tender texture that prevents the eggs from scrambling or becoming rubbery is the use of a water bath, or bain-marie . This means you must have a larger, deep roasting pan available to accommodate the baking dish during cooking, ensuring the delicate custard base cooks evenly and gently.

Gathering the Foundation: Ingredients for Authentic Maisauflauf

The ingredient list for this custard is short and relies on high-quality components for maximal flavour. Unlike dishes designed to be a Five Ingredient Corn Casserole , this recipe utilizes a careful selection of elements, including four large, room-temperature eggs, to achieve its specific savoury texture.

Choosing Your Corn: Fresh, Frozen, or Canned? (Optimizing Texture)

The star of the show is, of course, the corn kernels. You will need exactly 2 cups (340g) of corn. While fresh corn cut straight from the cob offers the best flavour, convenience often dictates using frozen or canned varieties, which are perfectly acceptable. If you opt for the latter two options, it is paramount that the corn is thoroughly drained and even patted dry before being folded into the batter. Excess moisture is the enemy of a properly set custard and will result in a watery or runny interior, compromising the texture of your baked pudding.

Dairy Power: Selecting the Right Cream and Cheese Ratio

For that signature richness and texture, we rely on a generous dairy base. This recipe calls for 1 cup of full-fat heavy cream (or double cream) combined with 1/2 cup of whole milk. The use of full-fat products is non-negotiable here; lighter alternatives simply cannot provide the structural integrity required for a true custard set. On top of that,, 1/4 cup (60g) of melted unsalted butter is slowly incorporated into the mixture. A crucial chef’s note: ensure your four large eggs, cream, and milk are all at room temperature before mixing, as this thermal harmony is essential for the butter to emufy smoothly without seizing up.

Spice & Seasoning: Achieving the Characteristic Savoury Depth

The flavour profile is developed through simple yet potent seasonings that truly define this German Corn Pudding . To counteract the richness of the dairy and provide that desirable herzhaft quality, we use 1 teaspoon of fine sea salt and 1/4 teaspoon of freshly ground black pepper. However, the secret depth lies in the addition of 1/4 teaspoon of freshly grated nutmeg. Nutmeg, a classic spice in German baking and savoury cooking, elevates the corn and dairy into a complex, comforting experience. The aforementioned 2 tablespoons of sugar serve solely to round out these potent savoury notes.

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Step-by-Step Mastery: Crafting Your Creamy German Corn Pudding Batter

The relative ease of this recipe means that mastery lies in attention to detail, particularly in ingredient temperature and mixing method, guaranteeing success whether you are baking this in a 9-inch square pan or a larger Corn Casserole 9x13 equivalent (though this recipe fits a smaller 1.5-quart dish).

Preparation Protocol: Prepping the Pan and Oven for Success

Before starting the batter, set your oven to preheat at 350° F ( 175° C). Ensure your baking dish is lightly greased with butter. It is also important to melt the 1/4 cup of unsalted butter early and set it aside to cool slightly. Simultaneously, if using frozen or canned corn, finalize the draining and drying process. Proper preparation prevents panic later and ensures the melted fat doesn't scramble the room-temperature eggs.

The Simple Mixing Method: Combining Wet and Dry for Fluffiness

We begin the process of how do you make corn pudding from scratch by combining the dry ingredients—flour, sugar, salt, pepper, and nutmeg—in a large bowl, whisking them thoroughly to prevent any lumps of flour. Separately, or directly into the dry ingredients, vigorously whisk the four large, room-temperature eggs until they become slightly frothy. This aeration is vital for the pudding’s final light structure. Gradually whisk in the heavy cream and milk, followed by the cooled melted butter, incorporating it slowly to ensure a seamless emuon. Finally, pour the wet mixture over the dry ingredients and mix only until just combined. The golden rule here is do not overmix ; overworking the batter develops gluten, resulting in a tougher, less tender pudding. The final step of the batter stage is gently folding in the 2 cups of corn kernels.

Baking Science: Achieving the Golden Crust and Tender Center

For this Savoury Baked Corn Custard to achieve its perfect creamy texture, the water bath setup is mandatory—do not skip this step! Place your prepared dish containing the batter into a large roasting pan. Once the pan is securely positioned in the preheated oven, carefully pour hot water into the roasting pan, filling it about halfway up the sides of the smaller dish. This creates an insulating layer of steam that regulates the temperature, preventing the edges from overbaking or curdling. Bake for 45 to 50 minutes. The pudding is done when the edges are visibly set and golden, but the center still exhibits a slight, delicate wobble, akin to a soft-set crème brûlée.

Troubleshooting & Storage: Expert Tips for Serving This Dish

Mastering this Maisauflauf extends beyond the oven; knowing how to rest, store, and creatively adapt the dish is key to serving perfection.

Making Ahead: Chilling the Batter and Reheating Strategies

This Creamy Corn Casserole is an excellent make-ahead option, simplifying your dinner prep immensely. The complete batter, with corn folded in, can be prepared up to 24 hours in advance and stored tightly covered in the refrigerator. If baking from cold, simply add 5 to 10 minutes to the total baking time. Once baked, the pudding requires a non-negotiable 5- to 10-minute rest period outside of the water bath. This final resting time allows the internal custard structure to finish setting up, ensuring the pudding holds its shape beautifully when served. Leftovers should be tightly covered and refrigerated, and can be reheated gently in the oven or microwave.

Flavour Twists: Creative Add-Ins and Savoury Variations

While delicious on its own, the robust flavour profile of this Herzhafter Maisauflauf welcomes creative enhancements. For a deeper Alpine twist that pairs wonderfully with roast pork, consider stirring in 1/2 cup of grated Gruyère or sharp Emmentaler cheese alongside the corn. Alternatively, introducing a smoky note is simple: render about 1/3 cup of finely diced speck or smoked bacon until crisp, then stir the cooked pieces and a tablespoon of the rendered fat directly into the batter before baking. For a fresh, herbaceous variation, double the amount of fresh chives (used for garnish) and mix them, perhaps alongside a tablespoon of fresh thyme, into the batter.

Understanding the Facts: Serving Size and Nutritional Breakdown

This recipe is structured to provide six generous side dish servings, making it efficient for a family meal or smaller gathering. Because this savoury custard is built upon a foundation of heavy cream, whole milk, and four large eggs, it is rich and satisfying. While the total carbohydrate count remains moderate (around 18–22g per serving), the estimated caloric intake lands in the 320–350 kcal range per portion, with total fat peaking between 24 and 28g. This delicious and sturdy German Corn Pudding provides a satisfying protein count of 10–12g, ensuring it serves as a hearty and essential accompaniment to any traditional roast or main course.