What I love about this corn pudding recipe is that it makes just the right amount in an 8x8 dish - perfect for smaller servings when you don't need a huge casserole. The technique of blending half the corn with the rich cream and egg mixture creates this incredibly smooth, custard-like base, while the whole kernels on top add texture and make it look beautiful. The combination of whipping cream, butter, and just a touch of sugar makes it rich and slightly sweet, a perfect side dish.
Corn Pudding:
Ingredients:
2 cups whole kernel corn, divided
4 large eggs
1 cup whipping cream
1/2 cup milk
6 Tablespoons sugar
1/2 stick butter, softened or melted and cooled
2 Tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Directions:
Preheat the oven to 350 degrees. Butter an 8x8" baking dish.
Place 1 cup of corn, eggs, whipping cream, milk, sugar, butter, flour, baking powder and salt into a blender, and blend until almost smooth.
Pour the mixture into the baking dish and top with the remaining 1 cup of corn.
Bake for 35 to 45 minutes or until the pudding is set in the middle.
So Easy and So Good Cornbread:
Ingredients:
1 box Jiffy cornbread mix
1 cup sour cream
1/2 cup vegetable oil or olive oil
3 eggs
1 cup yellow creamed corn
Directions:
Combine all ingredients in a medium mixing bowl. Pour into a greased 8" baking pan. Bake at 325 for 30 to 45 minutes.
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