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Simple Savory Corn Pudding

A square slice of moist, creamy savory corn pudding with whole corn kernels and a golden-brown baked top.
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Make this creamy, comforting corn casserole, a classic Southern side dish perfect for holiday meals or family dinners.

Ingredients

Scale
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (14.75 ounce) can creamed corn
  • 1 cup milk
  • 1/2 cup yellow cornmeal
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 1.5-quart casserole dish.
  2. In a large bowl, combine the drained whole kernel corn and the creamed corn.
  3. Whisk the milk, melted butter, and beaten eggs together in a separate bowl until combined.
  4. Add the cornmeal, baking powder, salt, and pepper to the wet ingredients. Mix until just blended. Do not overmix.
  5. Pour the wet mixture into the bowl with the corn. Stir gently to incorporate everything.
  6. Pour the batter into your prepared casserole dish.
  7. Bake for 45 to 55 minutes, or until the pudding is set in the center and lightly golden brown on top.
  8. Let the corn pudding rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute heavy cream for half of the milk.
  • If you want a slightly sweeter dish, add 1 tablespoon of sugar, though this recipe focuses on savory notes.
  • This creamy corn bake sets up best when you do not stir the batter too much after adding the cornmeal.

Nutrition

Find it online: https://kitchenslang.com/savory-corn-pudding-recipe/