Corn Pudding
By Alli BerkeyPublished on June 25, 2018
Time
1¼ hours
Yield
Serves 6 to 8
Ingredients
Before You Begin
Note that the corn is divided after being microwaved. 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 by 9-inch baking dish and increase the baking time to 45 to 50 minutes.
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 1½ 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 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.
Time
1¼ hoursYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
Recipes for this rustic, soufflé-like casserole often call for boxed corn muffin mix and canned cream corn, but we wanted a fresher take on corn pudding. We swapped out the creamed corn for frozen corn kernels, which are still convenient but have better texture and more flavor than canned. To ensure a silky base with the flavor of sweet corn, we buzzed some of the kernels with cream in a blender. In place of the boxed muffin mix, we simply combined flour, cornmeal, salt, sugar, and a touch of baking soda; for rich flavor and light texture, we added plenty of sour cream and melted butter. The sweet spot for baking turned out to be about 35 minutes in a 400-degree oven—this was just enough time to set the pudding without drying it out.
Before You Begin
Note that the corn is divided after being microwaved. 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 by 9-inch baking dish and increase the baking time to 45 to 50 minutes.
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 1½ 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 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.
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