Try this Creamy Corn Pudding recipe, or contribute your own.
- Carbohydrate 1.13166666718434 g
- Cholesterol 191.014583338073 mg
- Fat 21.7999454181249 g
- Fiber 0 g
- Protein 4.92574125035727 g
- Saturated Fat 12.6510264592411 g
- Serving Size 1 1 Serving (94g)
- Sodium 60.4227500049823 mg
- Sugar 1.13166666718434 g
- Trans Fat 1.8851091250751 g
- Calories 218 calories
Step-by-step
- Add the eggs into a large mixing bowl, then beat until everything is 1 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 9x13 bake dish.
- Bake on 350 F, for 35-40 minutes.
- Remove from the oven, and let sit for 5-7 minutes.
- Serve and enjoy!
A properly baked corn pudding emerges from the oven with a golden crust and a soft, custard-like center that holds its shape only after resting. Achieving this texture requires careful attention to the fat and egg ratios. When beaten eggs combine with melted butter and sour cream, they form an emulsion that thickens as the starches from the corn bread mix hydrate in the oven. Butter must be cooled slightly before mixing so it does not scramble the eggs on contact. Granulated sugar sweetens the base, while vanilla and nutmeg provide aromatic depth that cuts through the richness of the dairy. Baking at 350 degrees Fahrenheit for thirty-five to forty minutes ensures the center sets without breaking the custard. Resting the dish for five to seven minutes allows the internal heat to finish firming the structure before slicing. Making this casserole ahead of time presents distinct challenges. Storing unbaked batter in the refrigerator causes the leavening agents in the corn bread mix to activate prematurely, yielding a dense, flat final product. Baking the pudding completely before storage works much better. Wrap the cooled casserole tightly in plastic wrap, followed by a layer of aluminum foil, to freeze it for up to two months. Thaw frozen corn pudding entirely in the refrigerator over twenty-four hours before reheating. Reheat individual portions in a microwave at medium power to prevent the dairy fats from separating and turning oily, or warm the covered whole dish in a 300 degree oven for twenty minutes until heated through. Substitutions alter the chemistry significantly. Swapping sour cream for plain Greek yogurt reduces the fat content, which leads to a drier, less velvety crumb. Using salted butter instead of unsalted requires reducing any additional salt in the mixture, though this specific formula relies entirely on the corn bread mix for sodium. Whole milk cannot replace sour cream without thinning the batter beyond the point where the eggs can coagulate properly into a cohesive gel.
