Corn Pudding

Corn Pudding


This homemade corn pudding recipe is made with sweet corn, cornmeal, cheddar cheese, eggs, and dairy to make a rich and cozy corn casserole.
  • 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
  1. 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.
  2. 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.
  3. Fold 1 cup of the shredded cheddar cheese into the pudding mixture.
  4. Pour the pudding into a greased 2 quart casserole dish, then top with the remaining 1 cup of shredded cheddar.
  5. 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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