Recipes | Side Dishes
ByLynda SelfPublishedUpdated on
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This creamy corn pudding dish is creamy and bursting with sweet corn flavors and made with all-natural, simple ingredients. Serve it as part of a Thanksgiving meal or alongside any roasted poultry for a tasty side dish that’s both sweet and savory.
What is corn pudding?
Corn pudding is a savory side dish made with corn, cream, eggs, and a few other ingredients and baked in a casserole dish. It’s origins most likely stem from a cooking technique used by Native Americans to makecorn pone.
This corn pudding recipe from America’s Test Kitchen will be sure to wow your guests with a fresh twist on the traditional holiday side dish. They ditched the box of sweet corn muffin mix (think Jiffy Cornbread) and canned corn and created a delicious and less-processed alternative.
Let’s take a look at how this homemade corn pudding is made.
Ingredients
For this delicious corn side dish, you need the following ingredients:
- 1poundfrozen corn
- ¾cupheavy cream
- ½cupall-purpose flour
- ⅓cupcornmeal
- ¼cupgranulated sugar
- 1 ¼teaspoonssalt
- ¼teaspoonbaking soda
- 1cupsour cream
- 6tablespoonsunsalted buttermelted
- 1largeegglightly beaten
Equipment
- Blender or Food Processor
- 8-inch baking dish
How To Make Corn Pudding
Start by preheating your oven to 400 degrees. Spray an 8-inch square baking dish with non-stick cooking spray. Combine corn and ¼ cup of water in a microwave-safe bowl. Cover and microwave until the corn is tender, about 7 minutes. Drain the corn in a colander.
Next, combine the heavy cream and 1 ½ cups corn in a blender and process until a coarse puree forms, about 30 seconds.
Whisk flour, cornmeal, sugar, salt, and baking soda together in a large mixing bowl.
Whisk sour cream, melted butter, egg, pureed corn mixture, and remaining corn together in a separate bowl. Whisk sour cream mixture into flour mixture until combined. Transfer the batter to the prepared baking dish.
Bake the corn pudding casserole until the edges of the pudding are lightly browned and the top is slightly puffed, about 35 minutes. Let it cool on a wire rack for 10 minutes. Serve warm.
How do you store corn pudding?
Store leftover corn pudding in an airtight container in the refrigerator. Consume within 3 to 4 days.
If you like side dishes, be sure to check out our recipes for Fried Corn, Macaroni and Cheese, Mexican Street Corn Salad, and Hashbrown Casserole.
Corn Pudding
This rustic souffle-like casserole is a fresh take on the traditional holiday dish and is made with frozen corn and basic kitchen staples.
4.67 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Servings: 8
Calories: 350kcal
Author: Lynda – Southern Kissed
Equipment
8-inch baking dish
Ingredients
- 1 pound frozen corn
- ¾ cup heavy cream
- ½ cup all-purpose flour
- ⅓ cup cornmeal
- ¼ cup sugar
- 1 ¼ teaspoons salt
- ¼ teaspoon baking soda
- 1 cup sour cream
- 6 tablespoons unsalted butter melted
- 1 large egg lightly beaten
Instructions
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Grease 8-inch square baking dish. Combine corn and ¼ cup water in microwave-safe bowl. Cover and microwave until corn is tender, about 7 minutes. Drain corn in colander.
Combine cream and 1 ½ cups corn in blender and process until coarse puree forms, about 30 seconds. Whisk flour, cornmeal, sugar, salt, and baking soda together in large bowl. Whisk sour cream, melted butter, egg, pureed corn mixture, and remaining corn together in a separate bowl. Whisk sour cream mixture into flour mixture until combined. Transfer batter to prepared dish.
Bake until edges of pudding are lightly browned and top is slightly puffed, about 35 minutes. Let cool on wire rack for 10 minutes. Serve warm.
Notes
Recipe reprinted with permission from America’s Test KitchenThe Complete Autumn & Winter Cookbook: 550+ Recipes for Warming Dinners, Holiday Roasts, Seasonal Desserts, Breads, Food Gifts, and More, copyright 2021.
You can substitute 1 pound of fresh corn kernels (from about four cobs) for the frozen corn, if desired.
To double this recipe, bake the pudding in a 13×9-inch baking dish and increase the baking time to 45 to 50 minutes.
Nutrition
Serving: 1 | Calories: 350kcal | Carbohydrates: 32g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 442mg | Potassium: 265mg | Fiber: 2g | Sugar: 7g | Vitamin A: 806IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg
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The Complete Autumn & Winter Cookbook
The Autumn and Winter Cookbook is your one-stop cold-weather cooking resource. From seasonal ingredients-focused meals, desserts to easy enough for weeknights slow-simmered dishes that will satisfy even the biggest appetites – The Complete Autumn & Winter Cookbook has something for everyone!
With more than 550 recipes encompassing both foodie favorites as well new ideas never seen before in this book there’s something here perfect whatever season it may be (or maybe not).
The Food Gift section is the perfect place for anyone who loves to cook, or wants an easy way of gifting food! You’ll find chapters organized by type – side dishes can be found with ease on one page and appetizers on another.
Then there are double-take-worthy centerpieces that will make guests say “wow!” You might also want some drinks from the festive drinks chapter as well as desserts so you’ll have everything covered at your next dinner party; after all, we know how busy life gets these days.
Look for The Complete Autumn & Winter Cookbook at your local bookstore or use my affiliate link to purchase it at Amazon.com.
