Corn Pudding
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.