Corn Pudding

1
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.

Rating:

★★★★★ 1 vote

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)

How to Make Corn Pudding

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.

Printable Recipe Card

About Corn Pudding

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




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