Description
This scratch-made, Corn Pudding is a baked casserole dish that’s made with corn-focused ingredients like cornmeal, creamed corn, and whole kernel corn. A beloved side dish in the American South, corn pudding is such a comforting staple. This extra moist and flavorful corn pudding is made without Jiffy Mix, too! You’ll love this sweet, fluffy, and flavor-filled dish that’s perfect for the holiday table or Sunday night dinner!
Ingredients
- 2 large eggs, lightly beaten
- ½ cup (1 stick) unsalted butter, melted
- 1 (15-ounce) can cream-style corn
- 1 (15-ounce) can whole kernel corn, drained
- 1 cup full-fat sour cream
- ⅓ cup pure honey
- 1 ¼ cup fine yellow cornmeal
- ¼ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 ounces gruyère cheese (or fontina), preferably hand-grated
Instructions
- Place an oven rack in the center position, and then preheat the oven to 350°F. Lightly grease a large 9×9-inch baking dish with cooking spray and set aside.
- In a large mixing bowl, combine the eggs, melted butter, creamed corn, whole kernel corn, sour cream, and honey. Whisk the wet ingredients well to thoroughly combine.
- Add in the cornmeal, flour, baking powder, salt, garlic powder, and onion powder. Use a rubber spatula to fold the dry ingredients into the wet ingredients until just combined. Then sprinkle the cheese into the batter and fold in once more until just combined. Set the batter aside for 2-3 minutes to rest. You should see the batter get super fluffy once the baking powder begins activation. Empty the batter into the prepared baking dish and use a spoon or an offset spatula to smooth the batter in the dish.
- Bake the corn pudding for 45-50 minutes or until the casserole is mostly set and golden brown on the top and the edges. Let the corn pudding cool for about 10 minutes.
- Serve this southern corn pudding as-is or alongside your favorite main entrees. We like to add a little smear of softened butter over the top of the pudding for a little razzle-dazzle that’s delicious- should you desire, too. Enjoy!
Notes
- Gluten-free needs? Swap the all-purpose flour for any gluten-free flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
- Please read blog post in its entirety for more tips + tricks.