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Corn Pudding

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Corn Pudding is a classic comfort food side dish made with sweet corn and a rich, creamy custard for a soft, satisfying texture. It’s easy to prepare and perfect for holiday gatherings, Sunday dinners, or family potlucks.

Ingredients

  • 1 (15 oz) can whole kernel corn, drained
  • 1 (15 oz) can cream-style corn
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1/4 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheddar cheese (optional)
  • 2 tbsp chopped fresh parsley, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
  2. Whisk together the eggs, melted butter, sour cream, and milk in a large mixing bowl.
  3. Stir in the whole kernel corn and cream-style corn.
  4. Add the flour, sugar, baking powder, salt, and black pepper, mixing until well combined.
  5. Fold in the shredded cheddar cheese if using.
  6. Pour the mixture into the prepared baking dish and spread it evenly.
  7. Bake for about 45 minutes, or until the pudding is set and the top is lightly golden.
  8. Let the corn pudding cool for 5 to 10 minutes before serving.
  9. Garnish with fresh parsley and serve warm.

Notes

  • Add diced jalapeños for a spicy kick or cooked bacon for a smoky flavor.
  • Mix in chopped green onions, fresh thyme, or Parmesan cheese for a savory variation.
  • Use fresh corn kernels in season or thawed frozen corn as a substitute.
  • Replace part of the milk with heavy cream for an extra-rich texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze baked corn pudding for up to 2 months and thaw overnight before reheating.
  • Reheat in a 325°F (165°C) oven or microwave until warmed through.

Nutrition

Find it online: https://thefamilycooking.com/corn-pudding/