Name: Corn Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 4 cups frozen sweet corn ((thawed), divided, $1.67); 1 cup half and half (see notes, $0.75); 3 large eggs ($0.32); 1/2 cup yellow cornmeal ($0.24); 1/2 cup sour cream ($0.63); 1/4 cup sugar ($0.09); 2 tsp salt ($0.10); 1/2 tsp cayenne pepper ($0.05); 1/4 tsp freshly cracked black pepper ($0.02); 2 cups shredded cheddar cheese (divided, $2.49)

Corn Pudding

This homemade corn pudding recipe is made with sweet corn, cornmeal, cheddar cheese, eggs, and dairy to make a rich and cozy corn casserole.

1 hr 5 min total 15 min prep 50 min cook 8 347 cal

Instructions

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1 Preheat the oven to 350ºF. Place 2 cups of the thawed sweet corn in a blender with the half and half, then blend until mostly smooth.
2 Add the blended corn to a large bowl with the remaining 2 cups of corn, the eggs, cornmeal, sour cream, sugar, salt, cayenne pepper, and black pepper. Whisk the ingredients together until evenly combined.
3 Fold 1 cup of the shredded cheddar cheese into the pudding mixture.
4 Pour the pudding into a greased 2 quart casserole dish, then top with the remaining 1 cup of shredded cheddar.
5 Bake the pudding for 50 minutes, or until the outer edges are golden and the center jiggles just a little when you shake the dish. Let the corn pudding cool for about 10 minutes before serving.