Print

Corn Pudding Casserole Recipe

Corn Pudding Casserole Recipe
Print Recipe

★★★★★

4.9 from 13 reviews

This Corn Pudding Casserole is a comforting, creamy, and slightly sweet Southern-inspired dish featuring tender corn kernels baked in a rich custard base with a touch of Gruyere cheese and aromatic shallots. Perfect as a side for holiday meals or cozy family dinners.

Ingredients

Scale

Vegetables & Aromatics

  • 1 shallot, finely diced
  • 2 1/2 cups corn kernels (fresh, canned, or thawed if frozen)

Dry Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed (light or dark)
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon nutmeg

Wet Ingredients

  • 5 large eggs, room temperature
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup milk
  • 1/2 cup melted butter

Cheese

  • 1 cup shredded Gruyere cheese

Instructions

  1. Preheat: Preheat your oven to 350 degrees Fahrenheit and position the oven rack in the center to ensure even baking throughout.
  2. Grease baking dish: Lightly grease a 3-quart baking dish with butter or non-stick spray and set it aside to prepare for the batter.
  3. Sauté shallot: Heat a large skillet over medium heat, add a small amount of oil, then sauté the finely diced shallot until softened and fragrant, about 3-4 minutes. Remove from heat and set aside.
  4. Mix dry ingredients: In a large mixing bowl, whisk together all the dry ingredients: all-purpose flour, yellow cornmeal, granulated sugar, brown sugar, baking powder, kosher salt, onion powder, garlic powder, and nutmeg until evenly combined.
  5. Mix wet ingredients: In a separate bowl, whisk the eggs, heavy whipping cream, and milk together until the mixture is smooth and well blended.
  6. Combine wet and dry: Gradually add the wet ingredients to the dry ingredients while stirring gently to ensure everything is uniformly combined without overmixing.
  7. Add butter and shallot: Whisk in the melted butter and then fold in the sautéed shallot to incorporate their flavors evenly throughout the batter.
  8. Add corn and cheese: Gently stir in the corn kernels and shredded Gruyere cheese until evenly distributed throughout the mixture.
  9. Pour and smooth batter: Pour the batter into the prepared baking dish and use an offset spatula to level the surface for even baking.
  10. Bake: Bake the pudding casserole in the preheated oven for 55 to 60 minutes, or until the center is set but still creamy. Avoid overbaking to maintain the soft texture.
  11. Check doneness: Insert a toothpick into the center of the pudding; it should come out clean without any raw batter.
  12. Cool and serve: Allow the corn pudding to cool for 10 minutes before serving to let it set and develop flavor.

Notes

  • Use fresh or frozen corn kernels; if using frozen, thaw and drain them well to avoid excess moisture.
  • Do not overbake the pudding; it should remain soft and creamy in the center.
  • Gruyere cheese adds a nutty depth, but you can substitute with sharp cheddar if preferred.
  • For added flavor, consider stirring in a pinch of cayenne or smoked paprika into the dry mix.
  • This dish pairs wonderfully with roasted meats, especially turkey or ham during holiday meals.
  • Make sure eggs are at room temperature to ensure better mixing and texture.

Nutrition

Keywords: corn pudding, casserole, side dish, Southern recipe, creamy corn, Gruyere cheese, holiday side, comfort food

Find it online: https://foodbylina.com/corn-pudding-casserole-recipe/