Corn Pudding
This rustic souffle-like casserole is a fresh take on the traditional holiday dish and is made with frozen corn and basic kitchen staples.
Servings: 8
Calories: 350kcal
Equipment
- 8-inch baking dish
Ingredients
- 1 pound frozen corn
- ¾ cup heavy cream
- ½ cup all-purpose flour
- ⅓ cup cornmeal
- ¼ cup sugar
- 1 ¼ teaspoons salt
- ¼ teaspoon baking soda
- 1 cup sour cream
- 6 tablespoons unsalted butter melted
- 1 large egg lightly beaten
Instructions
- Adjust oven rack to upper-middle position and heat oven to 400 degrees. Grease 8-inch square baking dish. Combine corn and ¼ cup water in microwave-safe bowl. Cover and microwave until corn is tender, about 7 minutes. Drain corn in colander.
- Combine cream and 1 ½ cups corn in blender and process until coarse puree forms, about 30 seconds. Whisk flour, cornmeal, sugar, salt, and baking soda together in large bowl. Whisk sour cream, melted butter, egg, pureed corn mixture, and remaining corn together in a separate bowl. Whisk sour cream mixture into flour mixture until combined. Transfer batter to prepared dish.
- Bake until edges of pudding are lightly browned and top is slightly puffed, about 35 minutes. Let cool on wire rack for 10 minutes. Serve warm.
Video
Notes
Recipe reprinted with permission from America’s Test Kitchen The Complete Autumn & Winter Cookbook: 550+ Recipes for Warming Dinners, Holiday Roasts, Seasonal Desserts, Breads, Food Gifts, and More, copyright 2021.
You can substitute 1 pound of fresh corn kernels (from about four cobs) for the frozen corn, if desired.
To double this recipe, bake the pudding in a 13x9-inch baking dish and increase the baking time to 45 to 50 minutes.
Nutrition
Serving: 1 | Calories: 350kcal | Carbohydrates: 32g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 442mg | Potassium: 265mg | Fiber: 2g | Sugar: 7g | Vitamin A: 806IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg
