Corn Pudding
Rating
This homemade corn pudding recipe is made with sweet corn, cornmeal, cheddar cheese, eggs, and dairy to make a rich and cozy corn casserole.
Ingredients
- 4 cups frozen sweet corn (thawed), divided
- 1 cup half and half*
- 3 large eggs
- ½ cup yellow cornmeal
- ½ cup sour cream
- ¼ cup sugar
- 2 tsp salt
- ½ tsp cayenne pepper
- ¼ tsp freshly cracked black pepper
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat the oven to 350ºF. Place 2 cups of the thawed sweet corn in a blender with the half and half, then blend until mostly smooth.
- Add the blended corn to a large bowl with the remaining 2 cups of corn, the eggs, cornmeal, sour cream, sugar, salt, cayenne pepper, and black pepper. Whisk the ingredients together until evenly combined.
- Fold 1 cup of the shredded cheddar cheese into the pudding mixture.
- Pour the pudding into a greased 2 quart casserole dish, then top with the remaining 1 cup of shredded cheddar.
- Bake the pudding for 50 minutes, or until the outer edges are golden and the center jiggles just a little when you shake the dish. Let the corn pudding cool for about 10 minutes before serving.
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