Corn Pudding
Creamy Corn Pudding is the cozy holiday side dish everyone loves. Small batch recipe that doubles for a crowd. Adapted from Southern Living.
Servings: 6
Calories: 467kcal
Ingredients
- non stick cooking spray
- 1 cup heavy whipping cream
- 3 large eggs
- ¼ cup butter melted
- 2 tablespoons granulated garlic
- 2 tablespoons granulated sugar
- 1 ½ tablespoons all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- 3 cups frozen corn thawed, rinsed and drained
- 1 ½ cups cheddar cheese shredded
- 1 tablespoon fresh parsley or chives, chopped - optional for garnish
Instructions
- Preheat oven to 350°. Spray a 9 x 9 or oval casserole dish with non-stick spray and set aside.
- In a large mixing bowl, add heavy whipping cream, eggs and melted butter. Whisk to combine until eggs are beaten.
- Add sugar, flour, baking powder and salt, mix just until combined.
- Stir in the thawed corn and 1 cup of shredded cheddar cheese.
- Pour the mixture to the prepared baking dish and smooth the top.
- Sprinkle with remaining 1/2 cup of cheese.
- Bake for 30 to 35 minutes or until the center is set and the top is lightly browned.
- Sprinkle with chopped fresh parsley before serving.
Notes
Double recipe to feed a crowd and bake in a 9 x 13 baking dish.
Add - Ins: Sautéed onions, bell peppers or diced jalapenos can be added in with the corn.
Storage: Store leftover corn in an airtight container in the refrigerator for 2-3 days.
Reheat: Cook in a small pan over low heat, stirring until heated through.
Nutrition
Calories: 467kcal | Carbohydrates: 29g | Protein: 14g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 186mg | Sodium: 659mg | Potassium: 380mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1298IU | Vitamin C: 7mg | Calcium: 289mg | Iron: 1mg
