Servings: 6 servings
Cost: $0.42 per serving
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Ingredients for Southern Corn Pudding
- 2 cups whole kernel corn may be fresh or frozen
- 1 (15) ounce can cream style corn
- 3 tablespoons butter divided, 2 tablespoon melted
- 4 large eggs lightly beaten
- 3 tablespoons flour
- 1 heaping tablespoon sour cream
- 1/2 cup whole milk may substitute heavy cream
- 3 tablespoons sugar
- 1/2 teaspoon Kosher salt
- pinch black pepper
Preheat oven to 350°F. Butter an 8 x 8-inch or a 9 x 9-inch or similar sized casserole using 1 tablespoon of the butter. Set aside. Have ready a separate baking dish large enough to accommodate the one which will be used for the pudding.
In a large mixing bowl, combine all of the ingredients. Use a wire whisk to ensure all is incorporated very well.
Pour the mixture into the prepared baking dish. Place the baking dish inside the larger baking dish with the hot water. Fill the larger baking dish halfway with hot water.
Carefully place the ensemble in the oven. Bake for 50 minutes. Casserole is fully cooked when center is no longer jiggly and custard is set.
Allow the casserole to rest, removed from the water bath, for 5 to 10 minutes before serving.
Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Southern Corn Pudding may be made ahead by 1 day. Combine all ingredients and pour into prepared baking dish. Cover with plastic film and refrigerate until ready to bake. Prior to baking, remove from the refrigerator and let stand at room temperature for 15 minutes BEFORE placing into the hot water bath and oven.
Storage and Re-Heating:
Store in an airtight container in the refrigerator. Corn pudding will last 3-4 days. To reheat, warm in a 350˚F for 15 to 20 minutes, uncovered. May also be microwaved at 50% power for about 1 to 2 minutes.
Serving: 1serving | Calories: 139kcal | Carbohydrates: 10g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 365mg | Potassium: 132mg | Fiber: 1g | Sugar: 3g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.