Description
A delightful, creamy Southern side dish perfect for family gatherings and holiday feasts.
Ingredients
- 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 whole milk)
- ¼ cup granulated sugar
- ¼ cup melted unsalted butter
- 2 tbsp cornmeal or all-purpose flour (optional, for texture)
- 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.
- In a large bowl, whisk together the eggs, heavy cream (or milk), melted butter, and sugar until smooth.
- Add the drained whole kernel corn and cream-style corn to the mixture, along with salt, pepper, and cornmeal or flour if using. Gently fold the ingredients together.
- Pour the mixture into the prepared baking dish and bake uncovered for 45–55 minutes, or until the top is golden brown and the center is slightly jiggly.
- Let the corn pudding rest for 10–15 minutes before serving. Garnish if desired.
Notes
Use fresh ingredients for best results. Room temperature eggs help improve texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern