A savory and cheesy corn side dish, this Corn Pudding can be made with fresh, frozen or canned corn. It's a hearty dish that pairs well with any protein or can be eaten alone as it's similar to a quiche.
Prevent your screen from going dark
Ingredients
8ouncesbuttermelted
2tablespoonsbutterfor the pan
2cupswhole milk
6largeeggs
3tablespoonscornmeal
3tablespoonsall-purpose floursee note
2teaspoonsbaking powder
1 ¼teaspoonskosher salt
¾teaspoonsgarlic powder
¾teaspoonsonion powder
¾teaspoonsground mustard powder
½teaspoonground black pepper
5 cupscorn kernelsfreshly cut from the cob, thawed from frozen or well drained if canned.
12ouncessharp cheddar cheesegrated from blocks, about 3 cups
1green onionthinly sliced
Instructions
Preheat oven to 350°F and grease a 9 X 13-inch casserole dish with the 2 tablespoons of butter. Set aside.
In a large mixing bowl, whisk together the melted butter, milk, and eggs.
In a smaller bowl, use a fork or small whisk to combine the cornmeal, flour, baking powder, salt, garlic, onion and mustard powders, and pepper until even in color. Whisk the flour mixture into the wet mixture, then use a spoon to stir in the corn kernels and Cheddar cheese.
Transfer the mixture to the prepared baking dish and bake for 40 - 45 minutes, or until puffy, set in the center, and a knife inserted into the center of the casserole comes out clean.
Allow the casserole to set for 5 minutes, then garnish with sliced green onions and serve.
Leftovers are delicious when stored in the refrigerator and reheated for up to 4 days after baking.
Notes
If you'd like to make this recipe gluten-free, you may substitute 1-for-1 gluten-free flour.