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Corn Pudding
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Corn Pudding

Corn Pudding – creamy, buttery, sweet, custardy side dish that is perfect for any special occasions. Only requires few pantry staple ingredients and no need for mixers. It’s as easy as dump, mix, and bake!
Course Dessert
Cuisine Southern
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 - 8 slices
Calories 202kcal
Author Imma

Ingredients

  • ¼ cup (61.3 g) milk
  • ¼ cup (59 g) heavy cream
  • 3 large eggs
  • ¼ cup (57.5 g) sour cream
  • 2 tablespoons (28.4 g) melted butter
  • 2 tablespoons (30 g) all-purpose flour
  • 2 tablespoons (16 g) corn meal
  • 1-2 tablespoons (25 g) granulated sugar
  • 1 teaspoon (6 g) salt
  • 2 cups Frozen , thawed corn (350 g) 3 ears worth of corn kernels
  • 1/4 teaspoon (0.55 g) freshly grated nutmeg
  • Jalapenos pepper , optional(about ½ tablespoon minced jalapeno)

Instructions

  • Preheat oven to 350 degrees F. Grease casserole bowl and set aside
  • In a large bowl, whisk milk, eggs , heavy cream, sour cream and melted butter.
  • Then add ,flour, cornmeal, sugar, salt ,sweet corn, grated nutmeg and jalapenos. Thoroughly mix. Stir in corn pudding into prepared casserole.
  • Bake uncovered for about 45 to 55 minutes, or until set and golden brown on top. Cool for a few minutes before serving.

Nutrition

Calories: 202kcal | Carbohydrates: 20g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 470mg | Potassium: 243mg | Fiber: 1g | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg