My best Southern Corn Pudding is farm-to-table fare, accompanying everything from grilled steak to the Thanksgiving dinner turkey!
Baked until gorgeously golden brown, spoonsful of 'creamy corn pudding bliss' grace the dinner table in this classic southern dish.
Whole kernel corn Canned cream-style corn Eggs and whole milk Sour cream and butter And a few additional pantry staples!
Measure whole-kernel corn. Use canned, frozen, or fresh. I like to grill mine for a sweet and smoky finished corn pudding!
Cut the kernels from the corn cobs or drain/thaw canned or frozen corn. You will need about two cups.
In a small bowl, lightly beat the eggs. You must also melt some butter and cool it slightly. The remainder will be used to oil the baking dish.
In a large mixing bowl, combine all ingredients and stir to incorporate. Use a spatula to fold everything together.
Choose between individual ramekins or one larger casserole dish in which to bake your pudding. At this point, fill a kettle with water and bring it to a boil.
Have ready a roasting pan fitted with a dish towel that is large enough to fit the dish or dishes you will bake your pudding in. We will fill it with the boiling water momentarily!
Did I mention this recipe is customizable? I am adding a combination of chopped tomato, green onion, and fresh thyme leaves! Crumbled bacon and CHEESE work, too!