Corn Pudding Casserole
User Reviews
5.0
15 reviews
Excellent
Corn Pudding Casserole
Report
Corn Pudding Casserole is a southern comfort food classic!
Share:
Ingredients
- 3 tablespoons cornmeal
- 2 tablespoons corn starch
- 2 teaspoons baking powder
- 1 teaspoon kosher salt or to taste
- ⅓ teaspoon ground nutmeg
- 6 large eggs
- 2 cups (473ml) half-and-half
- 8 tablespoons (1 stick) unsalted butter melted and cooled
- 1 cup (120g) shredded sharp cheddar cheese
- 5 cups (20oz) corn kernels thawed if frozen
- 3 green onions thinly sliced
Instructions
- Preheat oven to 350 degrees F / 175 degrees C and lightly oil a 9x13 baking pan.
- In a mixing bowl, combine cornmeal, corn starch, baking powder, salt and nutmeg.
- Beat the eggs in a separate large mixing bowl, then stir in the half-and-half, melted butter and cheese.
- Add in the spiced flour mixture and stir until completely combined and smooth.
- Fold in the corn and green onions and then pour the batter into the prepared baking dish. Tap gently so the batter evens out.
- Bake for about 35 -38 minutes until the pudding is golden brown around the edges. Test by inserting a toothpick or skewer in the center. The casserole is done when it comes out clean.
- Cool for 10 minutes, then slice and serve warm or cold.
Notes
- While you can use canned corn in a pinch, fresh or frozen corn kernels are the best choice for this recipe. Corn cut fresh from the ears has a sweeter, more vibrant flavor and texture. If using frozen corn, make sure to thaw it completely and drain any excess moisture. You don't want excess liquid in your casserole. To reduce calories, use a bit less cheese and replace some of the cream with milk. Make sure the eggs are at room temperature before making this recipe. Feel free to adjust the amount of cheese to suit your preference. If you love an extra cheesy casserole, add a bit more shredded cheddar. Grease the baking dish generously to prevent sticking. You can use butter, cooking spray, or a light coating of oil. Add 2-3 tablespoons of sugar or maple syrup if you want a sweeter corn pudding. Allow the corn pudding casserole to rest for a few minutes after removing it from the oven. This will help it set and make it easier to slice. Serve this hot or cold. Both are delicious options. Storage - keep in an airtight container inside the fridge for up to 5 days. There are 8 Blue Plan SmartPoints in a serving of this corn pudding.
- While you can use canned corn in a pinch, fresh or frozen corn kernels are the best choice for this recipe. Corn cut fresh from the ears has a sweeter, more vibrant flavor and texture.
- If using frozen corn, make sure to thaw it completely and drain any excess moisture. You don't want excess liquid in your casserole.
- To reduce calories, use a bit less cheese and replace some of the cream with milk.
- Make sure the eggs are at room temperature before making this recipe.
- Feel free to adjust the amount of cheese to suit your preference. If you love an extra cheesy casserole, add a bit more shredded cheddar.
- Grease the baking dish generously to prevent sticking. You can use butter, cooking spray, or a light coating of oil.
- Add 2-3 tablespoons of sugar or maple syrup if you want a sweeter corn pudding.
- Allow the corn pudding casserole to rest for a few minutes after removing it from the oven. This will help it set and make it easier to slice.
- Serve this hot or cold. Both are delicious options.
- Storage - keep in an airtight container inside the fridge for up to 5 days.
- There are 8 Blue Plan SmartPoints in a serving of this corn pudding.
Nutrition Information
Show Details
Calories
259kcal
(13%)
Carbohydrates
18g
(6%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Cholesterol
127mg
(42%)
Sodium
429mg
(18%)
Potassium
270mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
650IU
(13%)
Vitamin C
2mg
(2%)
Calcium
159mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 127mg | 42% |
| Sodium | 429mg | 18% |
| Potassium | 270mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 159mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
