Corn pudding is a staple at southern Thanksgiving tables, however truthfully, it’s a terrific aspect dish any time of 12 months! This wealthy corn casserole is made with candy corn, cornmeal, eggs, cream, and cheddar, after which baked to perfection. And though our corn pudding recipe is made 100% from scratch (no boxed cornbread combine or canned creamed corn), it’s nonetheless extremely simple and it’ll positively go away you wanting seconds. đŸ˜‰
What’s Corn Pudding?
Corn pudding is actually a corn casserole made with candy corn, cornmeal, and cheddar cheese baked right into a custard made with eggs, cream (or half and half), bitter cream, and seasoning. The feel is a bit like stuffing or dressing, in that it’s gentle, moist, and scoopable. Whereas the substances could look much like cornbread, corn pudding is way extra wealthy and moist.
Listed here are the substances you’ll want for this corn pudding recipe:
- Corn: We used frozen candy corn for comfort, however in case you occur to have an abundance of cheap contemporary corn, you may boil it or roast it, slice it off the cob, after which add it to the casserole.
- Half and Half: This creamy combination is the bottom for the custard. Should you don’t have half and half you should use a 50/50 mixture of entire milk and heavy cream, or simply entire milk, though that gained’t be fairly as wealthy because the half and half.
- Eggs: Eggs mix with the half and half to create the wealthy custard. They agency up when baked, giving the pudding its scoopable texture.
- Cornmeal: Cornmeal provides physique and construction to the pudding, so it’s not only a milk custard, however half-way between a custard and a cornbread in texture. Use yellow cornmeal for the perfect shade.
- Bitter Cream: Bitter cream provides moisture, richness, and much more taste to the corn pudding.
- Cheddar Cheese: Cheese provides the pudding depth of taste and makes it further wealthy!
- Sugar: A bit little bit of sweetness contrasts the savory pudding in all the best methods!
- Seasoning: The pudding is seasoned merely with slightly salt, pepper, and a touch of cayenne pepper for sparkle. It’s not sufficient cayenne to make it spicy, simply to provide the pudding some persona!
What to Serve with Corn Pudding
Corn pudding is a traditional aspect dish served on Thanksgiving, nevertheless it’s additionally nice the remainder of the 12 months paired with dishes like Pulled Pork, Baked Beans, or BBQ hen. It’s a traditional American consolation meals that goes with any stick-to-your-ribs meal!
Learn how to Retailer Leftovers
Leftover corn pudding will be saved within the fridge for 3-4 days (in case you don’t eat all of it first!). Or, as soon as chilled within the fridge, you may divide it into single-serving parts and freeze for as much as three months. Permit frozen corn pudding to thaw fully within the fridge first earlier than reheating within the microwave. Simply watch out to not overhead the corn pudding as it may well trigger it to get slightly watery.
Corn Pudding
This do-it-yourself corn pudding recipe is made with candy corn, cornmeal, cheddar cheese, eggs, and dairy to make a wealthy and comfy corn casserole.
- 4 cups frozen candy corn (thawed), divided ($1.67)
- 1 cup half and half* ($0.75)
- 3 massive eggs ($0.32)
- 1/2 cup yellow cornmeal ($0.24)
- 1/2 cup bitter cream ($0.63)
- 1/4 cup sugar ($0.09)
- 2 tsp salt ($0.10)
- 1/2 tsp cayenne pepper ($0.05)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 2 cups shredded cheddar cheese, divided ($2.49)
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Preheat the oven to 350ºF. Place 2 cups of the thawed candy corn in a blender with the half and half, then mix till largely easy.
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Add the blended corn to a big bowl with the remaining 2 cups of corn, the eggs, cornmeal, bitter cream, sugar, salt, cayenne pepper, and black pepper. Whisk the substances collectively till evenly mixed.
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Fold 1 cup of the shredded cheddar cheese into the pudding combination.
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Pour the pudding right into a greased 2 quart casserole dish, then prime with the remaining 1 cup of shredded cheddar.
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Bake the pudding for 50 minutes, or till the outer edges are golden and the middle jiggles just a bit if you shake the dish. Let the corn pudding cool for about 10 minutes earlier than serving.
See how we calculate recipe prices right here.
* You should use a 50/50 mixture of entire milk and heavy cream, or all entire milk (though this won’t be fairly as wealthy).
Serving: 0.75cupEnergy: 347kcalCarbohydrates: 33gProtein: 14gFats: 19gSodium: 817mgFiber: 3g
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Learn how to Make Corn Pudding
Preheat the oven to 350ºF. Add 2 cups of thawed frozen corn to a blender with 1 cup half and half. Mix the combination till largely easy. Reserve the remaining 2 cups of thawed corn for the following step.
Add the blended corn and half and half to a big bowl with the remaining 2 cups of corn, 3 massive eggs, ½ cup yellow cornmeal, ¼ cup sugar, ½ cup bitter cream, 2 tsp salt, ½ tsp cayenne pepper, and ¼ tsp black pepper. Whisk these substances collectively till evenly mixed.
Fold 1 cup shredded cheddar cheese into the corn pudding batter.
Pour the corn pudding combination right into a greased 2 quart casserole dish, then prime with one other 1 cup of shredded cheddar cheese.
Bake the corn pudding within the preheated 350ºF oven for 50 minutes or till the outer edges are golden and the middle solely barely jiggles if you shake the casserole dish. Permit the casserole to chill for 10 minutes after eradicating from the oven, then serve.
