Corn Pudding

This creamy, buttery, sweet, custardy side dish is perfect for special occasions or a weeknight family meal. The recipe only requires a few pantry staples, and there's no need for mixers. It's as easy as dump, mix, and bake!

Course Dessert, Side Dish

Cuisine Southern

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 202kcal

Author Imma

Ingredients

½ cup (120ml) milk
¼ cup (60ml) heavy cream
2 large eggs
¼ cup (60g) sour cream
2 tablespoons (28g) melted butter
2 tablespoons (20g) all-purpose flour
2 tablespoons (20g) cornmeal
1-2 tablespoons (20-30g) granulated sugar
1 teaspoon (6g) salt
2 cups (325g) frozen corn, thawed (about 3 ears of corn)
¼ teaspoon (0.5g) freshly grated nutmeg
½ tablespoon jalapenos pepper, minced (optional)

Instructions

Preheat oven to 350℉/177℃. Grease the casserole dish and set it aside.
Whisk milk, eggs, heavy cream, sour cream, and melted butter in a large bowl.
Then add the flour, cornmeal, sugar, salt, sweet corn, grated nutmeg, and jalapenos, and mix thoroughly.
Pour the corn pudding into the prepared casserole dish.
Bake uncovered for 45-55 minutes or until set and golden brown on top. Cool for a few minutes before serving.

Notes

Other recipes call only for milk, but I suggest not skipping the heavy cream. This pudding is way more decadent with the heavy cream in the mix.
Gradually add your dry ingredients to the wet ingredients while whisking until smooth for a smoother pudding texture.
If you want a souffle-like texture, don't overbake this corn pudding. Pull it out of the oven when it's just set.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition