Corn Pudding

4.91 from 10 votes

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 Time15

Cook Time50

Total Time1 5

Course: Dinner, Side Dish

Cuisine: American

Total Cost: $6.36 recipe / $0.80 serving

Servings: (about ¾ cup each)

Calories: 347kcal

Author: Beth Moncel

Ingredients

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

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.
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.
Fold 1 cup of the shredded cheddar cheese into the pudding mixture.
Pour the pudding into a greased 2 quart casserole dish, then top with the remaining 1 cup of shredded cheddar.
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.

See how we calculate recipe costs here.

Notes

* You can use a 50/50 mix of whole milk and heavy cream, or all whole milk (although this will not be quite as rich).

Nutrition

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