Corn Pudding
Greetings, fellow food enthusiasts! AB from Smokin' and Grillin' here, ready to take your taste buds on an unforgettable journey. Today, we're diving into the heart of Southern comfort with a recipe that's as sweet as a summer breeze and as comforting as a warm hug - the luscious Sweet Corn Pudding Casserole.
Servings: 4 people
Cost: $
Ingredients
- 4 cup fresh or frozen corn kernels
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
- 3 large eggs, beaten
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish (9x13 inches) for that perfect golden crust.
- In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, salt, and black pepper. Mix well to ensure an even distribution of dry ingredients.
- In a separate bowl, whisk together melted butter, milk, beaten eggs, and sour cream until smooth and well combined.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Gently fold in the fresh or frozen corn kernels, ensuring an even distribution.
- Transfer the batter to the greased baking dish, spreading it out evenly. Bake in the preheated oven for 50-60 minutes or until the top is golden brown, and a toothpick inserted into the center comes out clean.
- If desired, sprinkle shredded cheddar cheese over the pudding during the last 10-15 minutes of baking. This adds a delightful cheesy crust.
- Once baked, remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley for a burst of color and freshness.
- Scoop out generous portions while the pudding is still warm. The creamy interior with a golden crust is irresistible.
Nutrition
Serving: 1g | Calories: 380kcal