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overhead view of a square casserole dish filled with hot corn pudding
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5 from 6 votes

Corn Pudding

Homemade classic Corn Pudding is lightly sweet, loaded with corn flavor and a nice fluffy custard-like texture. Super easy to make and loved by all!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish, Vegetable
Cuisine: American, Southern
Keyword: corn, vegetable
Servings: 12
Calories: 305kcal
Author: Tricia

Ingredients

  • 1 ¼ cups all-purpose flour (156g)
  • 1 cup yellow cornmeal (160g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ cup granulated sugar (110g)
  • 2 large eggs at room temperature
  • 1 cup sour cream (8oz) full fat
  • ½ cup whole milk (4oz)
  • ½ cup unsalted butter melted and cooled slightly (113g)
  • 15 oz can whole kernel corn drained
  • 15 oz can cream style corn

Instructions

  • Preheat oven to 325°F. Lightly grease a 3 quart casserole dish with vegetable cooking spray. Set aside.
  • In a large mixing bowl whisk together the flour, cornmeal, salt, baking powder, baking soda and sugar. Make a well in the center.
  • In a small mixing bowl whisk the eggs until blended. Add the sour cream, melted butter and milk and fold together with a spatula until blended. Pour the sour cream mixture into the flour mixture. Fold with the spatula until the dry ingredients are just moistened. The batter will be a little lumpy, don’t over-mix.
  • Gently fold in both cans of corn until blended. Pour the batter into the prepared pan and bake at 325°F for 50 to 60 minutes for until the top is golden brown and puffy and the center is set. A toothpick inserted in the center should come out with no wet batter.
  • (Baking time may vary depending on the depth of the casserole dish. A thinner pudding bakes faster.)
  • Allow the corn pudding to rest 15 minutes before serving.

Notes

Store leftover corn pudding in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave
Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
 

Nutrition

Calories: 305kcal | Carbohydrates: 41g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 477mg | Potassium: 197mg | Fiber: 2g | Sugar: 11g | Vitamin A: 438IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg