pudding dish is creamy and full of sweet corn flavors and is made with simple, all-natural ingredients. Serve as part of a Thanksgiving meal or along with any roasted bird for a tasty side dish that’s sweet and savory.
This America’s Test Kitchen corn pudding recipe is sure to surprise your guests with a fresh twist on the traditional holiday dish. They abandoned the mixed box of sweet corn muffins (think Jiffy Cornbread) and canned corn and created a delicious, less processed alternative.
- How to Make Corn Pudding
- 📖 Asked Questions Recipe
- The Complete Fall and Winter Cookbook
- Ingredients For this delicious corn garnish, you need the following ingredients: 🥘
Let’s take a look at how this homemade corn pudding is made.
1 pound frozen corn 3/4 cup
- granulated sugar
- /4 teaspoon
- cup sour cream
- 6 tablespoons melted unsalted butter
- 1 large lightly beaten
cream 1/2 cup
flour 1/3 cup
1 1/4 teaspoons salt 1
baking soda 1
- Blender equipment or food processor
- 8-inch baking dish
How to make pudding
Start by preheating your oven to 400 degrees. Spray an 8-inch square baking dish with nonstick cooking spray. Combine corn and 1/4 cup of water in a microwave-safe container. Cover and microwave until corn is tender, about 7 minutes. Drain the corn in a strainer.
Then, combine the heavy cream and 1 1/2 cups of corn in a blender and process until a thick puree is formed, about 30 seconds.
<img src="https://www.southernkissed.com/wp-content/uploads/2021/11/Corn-pudding-4.jpeg" alt="
.” />Beat flour, corn flour, sugar,
salt, and baking soda
in a large bowl.
Whisk the sour cream, melted butter, egg, mashed corn mixture, and remaining corn together in a separate bowl. Beat the sour cream mixture in the flour mixture until combined. Transfer the dough to the prepared baking dish.
Bake the corn pudding casserole until the edges of the pudding are lightly browned and the top is slightly inflated, about 35 minutes. Let cool on a rack for 10 minutes. Serve hot.
If you like side dishes, be sure to check out our recipes for fried corn, macaroni and cheese, Mexican street corn salad, and hashbrown casserole.
The Fall and Winter Cookbook is your one-stop cooking resource for cold weather. From meals focused on seasonal ingredients, desserts to simmered dishes easy enough for weeknights that will satisfy even the biggest appetites: The Complete Autumn & Winter Cookbook has something for everyone!
over 550 recipes spanning both foodie favorites and new ideas never before seen in this book, there’s something perfect here whatever the season (or maybe not).
The food gift section is the perfect place for anyone who loves cooking or wants an easy way to gift food! You will find chapters organized by type: side dishes can be easily found on one page and appetizers on another.
Then there are double-take-worthy centerpieces that will have guests saying “wow!” You may also want some drinks from the festive drinks chapter, as well as desserts so you’ll have everything covered at your next dinner; After all, we know how busy life gets these days.
Search for The Complete Autumn & Winter Cookbook at your local bookstore or use my affiliate link to purchase it from Amazon.com.