Creamy Southern Corn Pudding (For Thanksgiving!)
This Creamy Southern Corn Pudding is a dream side dish for Thanksgiving or any fall dinner. It's got a soufflé-like texture, and is flavored with Gruyere cheese and fresh thyme. On a scale of 1-10, it's about 100x better than boxed Jiffy corn pudding. You won't regret making this at home!
Servings: 10 servings
Calories: 393kcal
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Ingredients
For the dry ingredients
- ½ cup (60g) all-purpose flour
- ¼ cup (45g) yellow cornmeal
- 3 Tbsp (38g) granulated sugar
- 1 Tbsp baking powder
- 1 tsp Kosher salt
- Pinch of cayenne pepper
For the wet ingredients
- 2 (14oz) cans creamed corn, undrained, or regular canned corn (drained)
- 1½ cups (355ml) heavy cream
- 6 Tbsp (85g) unsalted butter, melted
- 4 large eggs beaten
- ½ cup (125g) sour cream or milk
- 1 Tbsp neutral oil
- ½ medium sweet onion finely chopped
- 1 cup Gruyere grated, or white Cheddar
- 2 Tbsp fresh thyme, sage, or rosemary finely chopped, plus more for garnish
- Flaky sea salt for serving
Instructions
- Mix the dry ingredients. Preheat an oven to 350°F (175°C), then coat a 9x13 baking dish with nonstick spray or butter. In a large bowl, mix together ½ cup (60g) flour, ¼ cup (45g) cornmeal, 3 Tbsp (38g) sugar, 1 Tbsp baking powder, 1 tsp Kosher salt, and a pinch of cayenne pepper.
- Mix the wet ingredients. In a separate large bowl, whisk together 1½ cups (355ml) heavy cream, 6 Tbsp melted butter (85g), 4 large eggs, and ½ cup (125g) sour cream.
- Sauté the onion. Heat a skillet over medium-high heat, then add 1 Tbsp neutral oil. When hot, add chopped onion and cook, stirring occasionally, until softened, about 3-5 minutes. Stir in 2 Tbsp chopped thyme, then remove from the heat.
- Add the corn. To the wet ingredients, add canned corn, sautéed onion, 1 cup grated Gruyere (or white Cheddar), and flour mixture. Stir until well mixed, then pour into the prepared baking dish.
- Bake the corn pudding. Transfer to a preheated oven and bake for 45 minutes, or until the top is golden brown. Optional: Can broil on high for a few minutes to get a little color on the crust. Sprinkle with a generous pinch of flaky sea salt, then garnish with additional fresh thyme leaves. The corn pudding will settle a bit as it cools. Enjoy warm!
Notes
- Make-ahead, leftovers, and storage: Bake as directed, then cool completely. Cover tightly with aluminum foil, then refrigerate for up to 3 days.
- Reheat in an oven preheated to 350F, covered with foil, for 15-20 minutes, or until warm throughout.
- To freeze: Allow to cool completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months.
- For a less sweet taste, reduce the sugar from 3 Tbsp to 2 Tbsp.
Nutrition
Serving: 0.75cup | Calories: 393kcal | Carbohydrates: 21g | Protein: 10g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 155mg | Sodium: 499mg | Potassium: 149mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1117IU | Vitamin C: 3mg | Calcium: 264mg | Iron: 2mg
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