Sweet corn pudding is a southern staple. It can be found at many family get togethers in the south and is usually brought by someone who knows the power of a this slightly sweet custard like scoopable version of corn bread.
It fits into many categories too. If you were asked to bring any side dish, this one is easy… bring some sweet corn pudding. If you were asked to bring a starch, also easy… sweet corn pudding is a starch. If you were asked to bring some bread, technically, sweet corn pudding is a bread… a corn bread, but you’ll be good here too. Even if you were asked to bring a vegetable, although sweet corn pudding does not technically fall into this category, at certain venues during certain times of year (i.e. a backyard BBQ on a crisp fall evening), I would argue that sweet corn pudding counts.
Let’s get it started…
Start by gathering your ingredients. You will need 45 ounces of creamed corn (3 cans), 5 large eggs, 2/3 cup of granulated sugar, 2/3 cup of sour cream, 6 tablespoons of melted butter, 3/4 cup of all purpose flour, 1/2 cup rounded of cornmeal, 1 tablespoon of baking powder and 1/2 teaspoon of salt.
Combine 2/3 cup of granulated sugar and 5 large eggs in a large bowl. Everything will come together in this same bowl. Whisk the sugar and eggs until they are fully combined.
Next, add 2/3 cup of sour cream and whisk until the mixture is smooth and pale yellow in color. Now add 6 tablespoons of melted butter and the creamed corn and carefully whisk until everything is fully combined.
To combine the dry ingredients and smooth out any clumps in the flour or cornmeal, combine 3/4 cup of all purpose flour, a rounded 1/2 cup of cornmeal, 1 tablespoon of baking powder and 1/2 teaspoon of salt in a mesh sifter and sift these ingredients into a small bowl.
Begin adding the sifted dry ingredients into the creamed corn mixture a little at a time, whisking as you add until everything is combined.
Grease a large lasagna pan and transfer the sweet corn pudding batter into the pan. This pan is a 10″x14″, but a deep 13″x9″ would work.
Bake in a 350 degree oven on a center rack for 50-60 minutes, depending on the size of your pan. It is done baking when the edges are lightly golden brown and the center feels set to a light touch. At this point, transfer the pan out onto a cooling rack and let it cool for 15 minutes before scooping into it.
See how the edges a little bit crispy and have pulled away from the side of the pan? This means we are headed toward sweet corn pudding heaven and it is a delicious place to be…
So the fact that sweet corn pudding can fill a variety of needs was established earlier, but I think it should also be noted that it can be paired with many other dishes and served any time of time.
It can be served alongside any vegetable or protein. It is great with pulled chicken or pork, but feels right next to a bowl of chili or chicken noodle soup too. You can serve it with a salad for a light lunch or next to a steak and baked potato for a hearty dinner and if you happen to have leftovers, butter it up, crisp it up in a warm skillet and drizzle some maple syrup over it for a sweet morning treat.
However you decide to enjoy this sweet corn pudding, you will love it.
Sweet Corn Pudding
Ingredients
- 45 ounces creamed corn
- 5 large eggs
- 2/3 cup granulated sugar
- 2/3 cup sour cream
- 6 tablespoons butter, melted
- 3/4 cup all purpose flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350 degrees
- Grease a deep lasagna pan (10"x14" or similar)
- In a large bowl, whisk together 2/3 cup of granulated sugar and 5 large eggs
- Add 2/3 cup of sour cream and whisk until fully combined and pale in color
- Add 6 tablespoons of melted butter and whisk to combine
- Add 45 ounces of creamed corn and mix to combine
- Sift 3/4 cup of all purpose flour, a rounded 1/2 cup of cornmeal, 1 tablespoon of baking powder and 1/2 teaspoon of salt into a small bowl to combine
- Add the sifted flour mixture into the creamed corn mixture and mix until fully incorporated
- Transfer the mixture into the greased lasagna pan
- Bake at 350 degrees for 55-60 minutes or until the top is golden and the pudding feels set to a light touch
- Allow the pudding cool for 15 minutes before serving
