Prep 20 mins
Cook 35 mins
Good hot or cold! This corn casserole side dish is a cross between corn bread and pudding. It's moist and sweet and similar in texture to a spoon bread. I prefer this to traditional corn pudding as it is a bit firmer so you can slice it and it holds up well for a buffet supper. Another favorite way to enjoy it is to caramelize whole seeded plum tomatoes in a little bacon fat and serve those on top of a wedge of the corn pudding bread with a little bacon on the side.
- 3 tablespoons butter, melted, plus more for skillet
- 1⁄2 cup cornmeal (white or yellow)
- 1 -2 teaspoon sugar (depending on sweetness of corn)
- 1 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1 1⁄2 cups buttermilk
- 1⁄2 cup heavy cream
- 4 large eggs
- 3 cups fresh white corn kernels (from 4 to 6 ears)
- Preheat the oven to 350°.
- Butter a 9-inch iron skillet or a 7-by-11-inch baking dish.
- Whisk together the cornmeal, sugar, baking soda, and salt in a large bowl.
- Pulse the buttermilk, cream, eggs, and melted butter in a blender or food processor until smooth.
- Add the corn and pulse a few more times (the mixture should be lumpy with visible kernels).
- Whisk the buttermilk mixture into cornmeal mixture.
- Pour into a prepared skillet or baking dish.
- Bake 35 to 40 minutes, until the edges are golden brown and the center remains slightly jiggly.
- Transfer to a rack to cool.
- Serve warm or room temperature.
I'm a real fan of corn pudding & always enjoy making a new version! This one is no exception & the recipe makes A GREAT TASTING FROM-SCRATCH CORN DISH! The only changes I made here were to use frozen corn (thawed) & to bake the souffle in an 8-inch square baking dish for about 43 minutes! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
Light, fluffy, easy & delicious! A great way to use up leftover corn-on-the-cob! This will become part of my regular menu!