Sweet Corn Pudding
A rich southern classic corn pudding that is a little sweet, salty, rich and totally delicious.
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