Saturday, October 17, 2020

Easy Corn Pudding


Easy Corn Pudding

My stepfather has always been a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It quickly became a tradition, and now that he's gone, he's still mentioned as one of his favorites.


  • 6 tablespoons of cornmeal
  • 1/2 cup sour cream
  • 2 teaspoons of yeast
  • 4 tablespoons of butter, melted and slightly cooled
  • 4 eggs
  • 1/2 cup of sugar
  • 2 15-ounce cans of creamed corn
  • 1/2 cup, plus 2 tablespoons all-purpose flour *
  • 1/4 teaspoon kosher salt

* Gluten-free alternative

  • 1/2 cup brown rice flour *
  • 2 tablespoons of potato starch *


First, preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.

Then, whisk together the eggs and sugar then add the sour cream, creamed corn and butter, stirring between each addition. Whisk the dry ingredients together, then add them to the corn mixture. Stir until well combined.

Pour into the prepared pan and bake for 45 to 55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it's ready.

Let cool for at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Happy Cooking Time.