Corn Pudding

Name: Corn Pudding
Yield: Serves 6 to 8
Cuisine: American
Ingredients: 1 pound, frozen corn; 3/4 cup, heavy cream; 1/2 cup (2½ ounces), all-purpose flour; 1/3 cup (1⅔ ounces), cornmeal; 1/4 cup (1¾ ounces), sugar; 1 1/4 teaspoons, salt; 1/4 teaspoon, baking soda; 1 cup, sour cream; 6 tablespoons, unsalted butter, melted; 1 , large egg, lightly beaten

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Appears in Cook's Country October/November 2018

Side Dishes

American

Vegetables

Puddings, Custards, Gelatins, & Souffles

Just say no to canned corn and boxed corn muffin mix.

SERVES6 to 8

TIME1¼ hours

WHY THIS RECIPE WORKS

Recipes for this rustic, soufflé-like casserole often call for boxed corn muffin mix and canned cream corn, but we wanted a fresher take on corn pudding. We swapped out the creamed corn for frozen corn kernels, which are still convenient bu...

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