Classic Sweet Corn Pudding
A comforting, golden side dish that strikes the perfect balance between a creamy custard and a sweet corn casserole.
Ingredients
- •2 cups frozen or fresh corn kernels
- •1/2 cup unsalted butter, melted
- •1 cup sour cream
- •1 cup cornmeal
- •1/2 cup granulated sugar
- •1 teaspoon baking powder
- •1/2 teaspoon salt
- •2 large eggs, lightly beaten
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x9 inch baking dish.
- 2
In a large mixing bowl, combine the melted butter and sour cream until smooth.
- 3
Stir in the beaten eggs, followed by the corn kernels.
- 4
Add the cornmeal, sugar, baking powder, and salt to the wet mixture, stirring until just combined.
- 5
Pour the batter into the prepared baking dish and spread it into an even layer.
- 6
Bake for 45 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
💡 Chef tips
- For a deeper flavor, use half creamed corn and half whole kernels.
- You can prepare the batter up to 2 hours in advance and keep it refrigerated before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven.
✅ How it should turn out
The finished pudding should have a beautifully golden, slightly crusty top with a moist, tender, and sweet interior that smells like toasted corn and butter.