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Southern Corn Pudding

Southern Corn Pudding, a dish with Native American origins, is like a cross between creamed corn and an eggy custard. Yield: 4 cups of corn pudding

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 8 people
Course: Side Dish
Cuisine: American

Ingredients

  • 1 Tbsp Butter, unsalted, softned
  • 1 onion, diced
  • 1 Tbsp unbleached all purpose flour
  • 3 cups sweet corn, thawed if frozen
  • ½ tsp salt
  • ½ tsp nutmeg
  • 3 eggs, lightly beaten
  • 1 cup milk

Instructions

    Cup of Yum
  1. Preheat your oven to 350F.
  2. Heat butter in a large sauté pan. Add diced onions and sauté until soft, 2-3 minutes. Remove the pan from the heat and mix in the flour until it is completely moistened.
  3. Place 1 ½ c of corn in the bowl of your food processor and pulse for a few seconds at a time until the corn is coarsely chopped and is just starting to release juices. Add the processed corn and the remaining 1 ½ c of whole kernels to a large bowl. Add the sautéed onions, salt, and nutmeg. Mix well. Add the beaten eggs and milk. Mix until combined.
  4. Pour the corn mixture into a greased 4 cup baking dish.
  5. Bake for 1 hour 30 min, until puffy and golden.
  6. Remove the corn pudding from the oven and cool on a wire rack. Serve warm.