Corn pudding recipe is the ultimate comfort food. A custardy corn pudding with toasted cornbread added for your new favorite side dish. A must for Thanksgiving or a potluck but also should be enjoyed as a side for any meal.
Course: Side Dish
Prep Time: 20minutes
Cook Time: 40minutes
1batchcornbread(cooked and cooled; about 6 cups.)
3 ½cupscorn(fresh if possible; about 4 cobs)
2cupscheddar cheese(grated (optional))
½cupparmesan cheese(grated (optional))
Preheat oven to 375º.
Cut cornbread into 1 ½ inch cubes and arrange in a single layer on a baking sheet. Toast until browned and crisp, turning occasional to brown all sides, about 20 minutes.
In a medium sauce pan, add butter, corn, salt and pepper and saute until tender, about 5 minutes. Set aside.
In a large bowl, whisk together the eggs, cream, milk, and sugar.
Combine toasted cornbread and corn and place into a large casserole dish. Pour the custard over the cornbread mixture and top with grated cheese or leave it off.
Bake until the custard sets and the top browns, about 40-45 minutes. Let sit for a few minutes before serving or serve at room temperature.
Barbara's Notes + Tips
You will need about 6 cups of corn bread.
If you can't find fresh corn, frozen will work.
Don't make this the night before, the cornbread will get mushy.
You can toast the cornbread a day ahead and assemble before baking.