Enjoy a perfectly creamy, custardy pudding for an epic melt-in-your-mouth classic. This all-time favorite comfort food is super easy, tasty, and economical - the perfect side for grilled steaks and rotisserie chicken.
Prep Time 5 minutesminutes
Cook Time 50 minutesminutes
Total Time 55 minutesminutes
Servings 6
Calories 288kcal
Ingredients
½cupmilk
3largeeggs
1teaspoonpure vanilla extract
½cupsour cream
115-ounce cancreamed corn (1½ cups)
115-ounce cansweet whole kernel corn,drained
½cupcornmeal
2tablespoonsgranulated sugar
½teaspoonsalt
1cupred pepper,diced
¼teaspoonground nutmeg
½cupunsalted butter,melted
Instructions
Preheat oven to 350℉/177℃. Spray an 8x11-inch baking dish with non-stick spray and set aside.
Whisk milk, eggs, and vanilla until fully combined in a large bowl. Then add the sour cream and continue whisking for about 1 more minute.
Next add, creamed corn, sweet whole corn kernel, cornmeal, sugar, salt, bell pepper and, nutmeg. Thoroughly mix to fully combine. Finally, fold in the melted butter until fully incorporated.
Bakeuncovered for about 45-55 minutes or until set and golden brown on top. Remove it from the oven and let it sit for 5-7 minutes.
Serve and enjoy!
Notes
Frozen or fresh corn also works for this recipe. You can use 2 pounds (900g) of corn and then blitz half of it in the blender for creaminess.
It should be slightly jiggly in the middle when done. Insert a knife or fork into the center of the corn pudding, and it should come out clean.
A mess-free trick to cut the fresh kernels off the cob involves a large bowl, a sharp, short knife, and a paper or clean kitchen towel. Put the clean towel inside the bowl and one end of the corn on it. With a short knife, cut down and carefully cut off the kernels into the bowl. Gently remove the towel, and the corn kernels will stay in the bowl instead of ending up all over the kitchen.
Add a tad more sugar and top it with berries for a beautiful dessert.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.