Description
A creamy Southern side dish that elevates any meal with its delightful texture and rich flavor, perfect for holidays and family gatherings.
Ingredients
Scale
- 1 can (15 oz) whole kernel corn, drained (or 1½ cups fresh corn)
- 1 can (15 oz) cream-style corn
- 3 large eggs, room temperature
- ¾ cup heavy cream (or substitute with whole milk)
- ¼ cup granulated sugar
- ¼ cup melted unsalted butter
- 2 tbsp cornmeal or all-purpose flour (optional)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: pinch of nutmeg, chopped chives, or parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a medium baking dish with butter or nonstick spray.
- In a large bowl, whisk together the eggs, heavy cream, melted butter, and sugar until smooth.
- Add the drained whole kernel corn and cream-style corn, along with the salt, pepper, and cornmeal or flour if using. Gently fold together.
- Pour the corn mixture into the prepared dish and bake uncovered for 45–55 minutes until the top is golden and the center is set but slightly jiggly.
- Let the pudding rest for about 10–15 minutes before serving. Optional: garnish with fresh herbs or a pat of butter.
Notes
Use fresh corn for better flavor, and avoid overmixing for a fluffier texture. Experiment with add-ins like jalapeños or cheese for variation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg