Southern Corn Pudding Casserole (Side Dish)
Homemade Corn Pudding with fresh corn is an easy side that’s perfect for Thanksgiving, Christmas or any time of year. Creamy, buttery and savory-sweet, this classic Southern dish is quick to prep and great for a crowd.
Equipment
Ingredients
- 4 cups fresh corn (or thawed frozen corn)
- 4 large eggs
- 1 cup whipping cream
- ½ cup whole milk
- 6 tablespoons sugar
- ¼ cup butter
- 2 tablespoons flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon nutmeg (fresh)
Instructions
- Preheat oven to 350º. Butter a round baking dish that will hold 6 cups.
- Blend all ingredients in a food processor or use an immersion blender and mix until almost smooth. Pour batter into prepared dish and sprinkle with additional nutmeg. Bake until brown and center is just set, 45 to 60 minutes.
Barbara's Notes + Tips
- This works better in a shallow baking dish, if using a very deep baking dish, the center will take much longer to set.
- If using frozen corn, let it thaw first and drain any liquid.
- Don't substitute skim or 2% milk, it will not be creamy.
- This can be served right away or it can sit for 15-20 minutes and be served warm.
Nutrition
Calories: 397kcal | Carbohydrates: 35g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 177mg | Sodium: 524mg | Potassium: 510mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1192IU | Vitamin C: 7mg | Calcium: 131mg | Iron: 1mg
