Corn Pudding
HB-13379 · Hand-built original · American
A soft, cheesy corn pudding baked from canned corn, cheddar, cream and corn muffin mix, with a gentle warmth from chili powder. It scoops like a custard and holds its place next to any roast.
American1 hr6–8 servings576 kcalVegetarianGluten-freeDiabetic
Main ingredient: large eggs
Servings:6quantities adjust to match
Ingredients
- ½ cup (1 stick) unsalted butter, melted, plus more for the baking dish
- 3 large eggs
- 1 (15.25 oz) can whole kernel corn, drained
- 6 oz cheddar, coarsely grated (about 1½ cups)
- ½ cup heavy cream
- ½ cup sour cream
- 1½ tsp Diamond Crystal kosher salt, or 1 tsp Morton kosher salt
- ½ tsp freshly ground pepper
- ½ tsp chili powder
- 1 (8.5 oz) box corn muffin mix
- 1 Tbsp chopped chives
Method
- Place a rack in the middle of the oven and heat it to 350°F, then brush an 8x8-inch glass or ceramic baking dish all over with melted butter.
- Whisk the eggs in a medium bowl, then whisk in the drained corn, cheddar, heavy cream, sour cream, kosher salt, pepper, chili powder and the ½ cup of melted butter until everything is evenly combined.
- Stir in the corn muffin mix until no lumps or dry patches remain.
- Scrape the batter into the prepared dish and spread it into an even layer.
- Bake the pudding for 45 to 50 minutes, until a tester pushed into the center comes out clean.
- Rest the pudding for 5 minutes, shower the top with the chopped chives, and serve it warm.
Total: 1 hour
Nutrition (per serving, where published)
576 kcalCalories
16.1 gProtein
33 gCarbs
43.6 gFat
23.4 gSaturates
2.9 gFibre
1.4 gSugars
565 mgSodium
221 mgCholesterol
343 mgPotassium
286 mgCalcium
1.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data