Real Recipes From Real Home Cooks ®

corn pudding

(1 rating)
Recipe by
Kelly Lollman
Madison, NY

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.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For corn pudding

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

How To Make corn pudding

  • 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.