- Traci Hatchett
Corn Pudding Recipe
Corn pudding was most likely a simple Native American dish, created from a mixture of fresh sweet corn that was grated off of the cob, water, and the milky liquid that ran from the kernels as they were grated. As the ingredients baked, the starches from the corn thickened the mixture into a custard-like pudding.
It is now known as a food staple more so in the Southern United States.
This corn pudding casserole was the hit of the holidays, so much so that I made it twice for two different holiday occasions with family.
2 15 oz cans of creamed corn
1 15 oz can of whole kernel corn, drained
1 cup melted unsalted butter
4 large eggs
1 cup sour cream
1/2 cup granulated sugar
1/8 tsp ground nutmeg
1 tsp pure vanilla extract
8.5 oz package of sweet corn bread mix
Add the eggs into a large mixing bowl, beat until everything is one color.
Add in the creamed corn, and whole kernel corn. Mix until well combined.
Now add in the sugar, ground nutmeg, and vanilla.
Add sour cream, and mix or fold in.
Pour in the melted butter, then sprinkle in the corn bread mixture.
Mix everything until it’s well incorporated, then pour the mixture into a buttered 9×13 bake dish.
Bake on 350 F, for 35-40 minutes.
Remove from the oven, and let sit for 5-7 minutes.
This recipe is both easy and delicious. A great side dish for any occasion!