Corn Pudding is beloved throughout my family. I grew up eating my mom’s corn pudding for every holiday and plenty of Sunday dinners in between. My siblings and I have been known to sneak the leftover corn pudding out of my mom’s
house and I’ll even admit to “accidentally” bringing home my sister’s
share of the leftovers (along with mine) once upon a time.
My mom’s recipe includes a box of cornbread mix, as does just about every other corn pudding (or corn casserole) recipe I’ve seen. I started playing with the recipe, determined to come up with a version that didn’t require that boxed mix. This simple side dish is rich, creamy, sweet corn deliciousness that is unforgettable. My kids begged for seconds and would have happily eaten even more.
If you haven’t tasted it before, you might be cringing at the thought of combining corn with anything and then calling it pudding, but I’m telling you that it works. Not one person I have ever served this to has failed to love it.
- 4 eggs
- 1/2 cup sugar
- 1/2 cup sour cream
- 2 15 ounce cans creamed corn
- 4 tablespoons butter melted and slightly cooled
- 1/2 cup brown rice flour *
- 2 tablespoons potato starch *
- 6 tablespoons cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- * if you are not in need of a gluten free recipe substitute 1/2 cup plus 2 tablespoons AP flour for the items marked with an *
- Preheat the oven to 350 degrees. Grease a large cast iron skillet (or a 9x13 baking dish) and set aside. Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
- Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done. Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!
- * The skillet in the picture above is a #5 cast iron skillet and it perfectly holds a HALF recipe of this corn pudding. I'm not kidding, I just can't have too much of this in the house. I'll eat it for breakfast, lunch and dinner!