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Best Corn Pudding Casserole Recipe
Corn Pudding Casserole, also known as Southern corn pudding casserole, is a delicious corn dish made with canned corn, cream, butter, and basic baking ingredients. Or you can make it easier by replacing the dry ingredients with Jiffy Corn Muffin Mix.
The 1700s saw the emergence of corn pudding among the Native Americans. However, the casserole originated in the American South. We’re not positive which state it was, some suggest Texas, others Louisiana.
This recipe for a side dish dates back to the 1950s, when it gained popularity concurrently with other casseroles. While there are many delectable dishes available for holiday meals, I have found that this corn casserole recipe is the finest.
Instead of serving the same old green bean casserole at Thanksgiving dinner, try this delicious corn pudding casserole dish. For added taste, we included some Gruyere cheese, chopped shallots, brown sugar, and powdered garlic and onion. This simple corn casserole recipe is ideal for any holiday meal, including Christmas dinner and Thanksgiving dinner.
Actually, it works really well for a family supper any night of the week or for any festive table. You can eat it as a side dish or as a substantial main course by adding meat or more vegetables.
Try this with our Short Ribs with Beans
Ingredients
- 1 shallot finely diced.
- 1 cup all-purpose flour
- 3/4 cup yellow corn meal
- 1/2 cup granulated sugar.
- 1/4 cup brown sugar light or dark – packed
- 1 1/2 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon nutmeg
- 5 large eggs room temperature
- 1 1/2 cup heavy whipping cream
- 1/4 cup milk
- 1/2 cup melted butter.
- 2 1/2 cups corn kernels fresh, canned, or if using frozen thaw, them first.
- 1 cup Shredded Gruyere cheese
Instructions
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Preheat oven to 350 degrees F. Arrange the oven rack in the middle of the oven.
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Grease a 3-quart baking dish and set it aside.
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Place a large skillet over medium heat, add a bit of oil, and add the diced shallot, sauté stirring until soft, a few minutes. Set aside.
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In a large mixing bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, salt, onion powder, garlic powder, and nutmeg.
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In a separate bowl, whisk together eggs, cream, and milk, until combined.
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After that, stir in the egg mixture into the dry mixture, and mix until combined. Then whisk in melted butter and the sautéed shallot.
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Lastly, stir in corn kernels and shredded cheese.
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Pour the batter into the prepared baking dish, and level the top with an offset spatula. and bake until the center is set 55 to 60 minutes. Do not over-bake as the pudding should be soft and creamy!
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A toothpick inserted into the center of the pudding should come clean, with NO raw batter.
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Let the corn pudding cool for 10 minutes and serve.
