Creamy Corn Pudding Casserole
User Reviews
5
Creamy Corn Pudding Casserole
Description
Creamy Corn Pudding Casserole brings together corn kernels with a lightly sweetened and spiced batter of flour, cornmeal, sugars, baking powder, and seasoning. Sautéed diced shallots add a mild onion flavor, while shredded Gruyere cheese enriches the pudding with a subtle nuttiness and creaminess. Eggs, cream, milk, and melted butter bind the ingredients into a creamy baked custard.
The casserole is baked at a moderate oven temperature until the center is set yet soft, yielding a smooth, tender texture. The combination of cornmeal and flour provides a delicate body with slight cornmeal texture. Nutmeg and onion powder add warm and savory notes that complement the sweetness of the corn.
This dish can accompany main courses as a creamy, mildly sweet vegetable preparation. It serves well alongside hearty proteins or southern-style meals. Avoid overbaking to maintain its soft, pudding-like consistency.
Ingredients
- 1 shallot finely diced
- 1 cup all-purpose flour
- 3/4 cup cornmeal yellow
- 1/2 cup granulated sugar
- 1/4 cup brown sugar light or dark - packed
- 1 1/2 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon nutmeg
- 5 egg room temperature, large
- 1 1/2 cup heavy whipping cream
- 1/4 cup milk
- 1/2 cup butter melted
- 2 1/2 cups corn kernels fresh, canned, or if using frozen thaw them first
- 1 cup gruyere cheese shredded
Instructions
- Preheat oven to 350 degrees F. Arrange the oven rack in the middle of the oven.
- Grease a 3-quart baking dish and set it aside.
- Place a large skillet over medium heat, add a bit of oil, and add the diced shallot, sauté stirring until soft, a few minutes. Set aside.
- In a large mixing bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, salt, onion powder, garlic powder, and nutmeg.
- In a separate bowl, whisk together eggs, cream, and milk, until combined.
- After that, stir in the egg mixture into the dry mixture, and mix until combined. Then whisk in melted butter and the sautéed shallot.
- Lastly, stir in corn kernels and shredded cheese.
- Pour the batter into the prepared baking dish, and level the top with an offset spatula. and bake until the center is set 55 to 60 minutes. Do not over-bake as the pudding should be soft and creamy!
- A toothpick inserted into the center of the pudding should come clean, with NO raw batter.
- Let the corn pudding cool for 10 minutes and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 71g | 24% |
| Protein | 19g | 38% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 205mg | 68% |
| Sodium | 893mg | 37% |
| Potassium | 718mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 33g | 66% |
| Vitamin A | 1083IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 503mg | 50% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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