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A classic Southern side dish that's creamy, sweet, and savory. This baked corn pudding casserole is wonderfully moist on the inside with a golden-brown top. Perfect for holiday gatherings or a comforting weeknight meal.
For 8 servings
Preheat oven and prepare the baking dish. Set your oven to 350°F (175°C). Lightly grease a 9x13 inch or a similar 2-quart baking dish with butter or non-stick spray.
Combine the wet ingredients. In a large mixing bowl, whisk the 3 large eggs until they are lightly beaten. Stir in the whole milk, heavy cream, and melted unsalted butter until the mixture is smooth and well combined.
Combine the dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, black pepper, and optional ground nutmeg.
Create the batter. Gradually pour the dry ingredient mixture into the wet ingredients. Whisk gently until just combined, being careful not to overmix. A few small lumps are okay.
Fold in the corn. Add the drained whole kernel corn and the entire can of undrained cream-style corn to the batter. Use a spatula to gently fold them in until evenly distributed.
Bake the casserole. Pour the final batter into your prepared baking dish and spread it into an even layer. Bake for 45-55 minutes, or until the top is golden brown and the center is set (a knife inserted near the center should come out mostly clean).
Rest and serve. Remove the casserole from the oven and let it cool on a wire rack for at least 10-15 minutes before serving. This allows the pudding to set properly. Serve warm.
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A classic Southern side dish that's creamy, sweet, and savory. This baked corn pudding casserole is wonderfully moist on the inside with a golden-brown top. Perfect for holiday gatherings or a comforting weeknight meal.
This southern recipe takes 60 minutes to prepare and yields 8 servings. At 315.64 calories per serving with 6.68g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Fold in 1 cup of shredded sharp cheddar or Monterey Jack cheese into the batter before baking for a savory, cheesy twist.
Add 1-2 finely diced jalapeños (seeds removed for less heat) or 1/4 teaspoon of cayenne pepper to the batter for a spicy kick.
Stir in 2 tablespoons of fresh chopped chives or 1 tablespoon of fresh thyme into the wet ingredients for an aromatic, herbaceous flavor.
Add 1/2 cup of cooked, crumbled bacon to the batter for a smoky and savory addition.
Corn is a good source of dietary fiber, which is essential for digestive health, helping to promote regular bowel movements and a feeling of fullness.
The carbohydrates from the corn, cornmeal, and flour provide a readily available source of energy for the body.
Corn contains several vitamins and minerals, including B vitamins, magnesium, and phosphorus. It is also a source of antioxidants like lutein and zeaxanthin, which support eye health.
One serving of this Corn Pudding Casserole contains approximately 310-350 calories, depending on the specific brands of ingredients used.
This is a rich and indulgent side dish, best enjoyed in moderation as part of a balanced meal. While corn provides fiber and some nutrients, the casserole is also high in fat and carbohydrates due to the cream, butter, and sugar.
Yes, you can assemble the entire casserole (without baking) up to 24 hours in advance. Cover it tightly and refrigerate. You may need to add 5-10 minutes to the baking time when baking from cold.
Absolutely. Thaw the frozen corn completely and pat it dry with paper towels to remove excess moisture before adding it to the batter.
A watery result is usually caused by not draining the whole kernel corn thoroughly or by underbaking. Make sure the corn is well-drained and that the center of the pudding is set before removing it from the oven.
Yes, you can substitute the all-purpose flour with a cup-for-cup gluten-free baking flour blend. Ensure your cornmeal is also certified gluten-free if you have a high sensitivity.