Corn Pudding


Corn pudding reminds me of macaroni and cheese without the pasta. Instead of shells surrounded by a rich creamy cheese sauce you have nice sweet corn surrounded by cheese, a light sauce and other veggies. Fresh corn is always best if making this dish in the summer. I love scrapping all of the juices off of cobs to get that added level of sweetness you can only find on a corn cob.


When I was a kid one of my “special” jobs was scrapping corn off the cob. My mom would cut off the kernels and let me do the scrapping. At first I did not understand why we would want to use what looked to me like leftover mush. But, once I compared my Mom’s fried corn and other dishes made with fresh corn scrapped off the cob to the same dishes I experienced at other places I knew why the mush mattered.


Although fresh corn is best, canned corn can still make a tasty corn pudding. I have made corn pudding with both fresh and canned corn and must say each time my family and friends enjoyed it. The secret is all in adding the right ingredients to compliment the corn.


So if you are looking for an alternative to a pasta side dish, try creating a corn pudding. I doubt you will be disappointed.


Corn Pudding

6 ears sweet corn cut from the cob and scrapped or 2 cups canned corn drained
1 14 oz can creamed corn
2 eggs beaten
1 tbsp butter
½ cup milk
½ cup heavy cream
½ cup sour cream
½ cup shredded white cheddar cheese
¼ cup pepper jack cheese
¼ cup red pepper diced
¼ cup green pepper diced
½ tsp cayenne pepper
½ tsp ground black pepper
½ tsp smoked paprika
1 tsp salt

Preheat oven to 350 degrees. Spray a casserole dish with cooking spray.

Saute corn kernels in a non-stick frying pan for 5 – 10 minutes over medium heat to release some of the juice. Strain the corn prior to adding to the other ingredients. Otherwise casserole may be a little watery when done.

In a large bowl whisk together milk, cream, eggs, sour cream, cheese and cayenne pepper. Add corn,creamed corn, butter, salt and pepper. Stir to mix well. Pour into casserole dish and top with a little cheese then sprinkle with paprika. Bake for 35 to 40 minutes until set. Remove from oven and let rest for 5 minutes.

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