Corn Pudding
This homemade corn pudding recipe is made with sweet corn, cornmeal, cheddar cheese, eggs, and dairy to make a rich and cozy corn casserole.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups frozen sweet corn ((thawed), divided, $1.67)
- 1 cup half and half (see notes, $0.75)
- 3 large eggs ($0.32)
- 1/2 cup yellow cornmeal ($0.24)
- 1/2 cup sour cream ($0.63)
- 1/4 cup sugar ($0.09)
- 2 tsp salt ($0.10)
- 1/2 tsp cayenne pepper ($0.05)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 2 cups shredded cheddar cheese (divided, $2.49)
Instructions
- 1
Preheat the oven to 350ºF. Place 2 cups of the thawed sweet corn in a blender with the half and half, then blend until mostly smooth.
- 2
Add the blended corn to a large bowl with the remaining 2 cups of corn, the eggs, cornmeal, sour cream, sugar, salt, cayenne pepper, and black pepper. Whisk the ingredients together until evenly combined.
- 3
Fold 1 cup of the shredded cheddar cheese into the pudding mixture.
- 4
Pour the pudding into a greased 2 quart casserole dish, then top with the remaining 1 cup of shredded cheddar.
- 5
Bake the pudding for 50 minutes, or until the outer edges are golden and the center jiggles just a little when you shake the dish. Let the corn pudding cool for about 10 minutes before serving.