Corn Pudding

Kelly Lollman

By
@kelollman

Great with a ham dinner! This is very similar to my cornbread recipe... rich, comforting and not for those watching their waistlines!

You can also switch out the corn - sometimes I use Green Giant canned Mexicorn (has green and red peppers in it) and now they have Chipotle corn as well.


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Serves:

8

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1/2 c
granulated sugar
1 c
all purpose flour
3/4 c
yellow cornmeal
1 tsp
baking powder
1 1/2 Tbsp
cardamom
1 tsp
sea salt
1/2 c
butter, softened
1 c
sour cream
1/2 c
buttermilk
2 large
eggs
3 c
corn (fresh, frozen or canned - drained)

Directions Step-By-Step

1
Preheat the oven to 350 degrees F.
2
In a small bowl, whisk together the flour, cornmeal, baking powder, cardamom and salt.
3
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add dry ingredients mixture alternately with the buttermilk. Fold in corn.
4
Pour into a greased 3-qt casserole dish. Bake for 30-40 minutes or until golden brown and set.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian