Timeless Corn Pudding Recipe (From Scratch With Love)

At 25 years old, I hadn’t even heard of corn pudding. It sounded similar to bread pudding (which I despise). But, when I sat down for the first Thanksgiving with my future in-laws, I was polite. I tried it.

Had Darryl and I never made it through that first year, I still would have been in love…with this dish!

Of course, I had to have the recipe as does anyone who tries this delectable treat among the potatoes and bird on the table. It’s THAT good!

Thankfully, my Mother-in-law was happy to share her Aunt Lorretta’s side dish with me and with permission, I can share it with all (4) of you!

The original recipe is very easy to make, putting all the ingredients in a baking dish and popping it in the oven, my from-scratch version is just as easy, but with a few measuring spoons instead of a box of mix.

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So I’ll lay them both out for you:

Timeless Corn Pudding {from scratch with love }


Ingredients:

1/2 c. (one stick) butter

2 12 oz. bag frozen corn

1/2 c. sour cream

2 large eggs

1/4 cup milk

1 & 1/2 c. flour

1/2 c. cornmeal

5 TBS. sugar

1 TBS baking powder

Directions:

  1. Pre-heat oven to 350.*
  2. Grease 9 x 13 baking dish with butter (alternative options: coconut oil, vegetable shortening or cooking spray)
  3. Melt the stick of butter in a small sauce pan.
  4. Add 1/4 c. water and one bag of frozen corn to another saucepan and bring to a boil. let simmer 5 minutes. Using a stick blender, blend until creamy.
  5. Mix the first five ingredients together in the baking dish.
  6. In a medium bowl, stir together all dry ingredients.
  7. Add the dry ingredient mixture to the wet ingredients and mix well
  8. Bake at 350* for one hour or until golden yellow.
  9. For a firmer top, broil low for a few minutes keeping watch not to burn.
  10. Serve hot and enjoy!

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Now for the original

Timeless Corn Pudding {not from scratch but still with love }


Ingredients:

1/2 c. (one stick) butter (soft enough to stir)

1 can whole kernel corn

1 can cream corn

8 oz. sour cream

2 large eggs

1 box Jiffy Corn Muffin Mix

5 TBS. Sugar

Directions:

  1. Pre-heat oven to 350.*
  2. Grease 9 x 13 baking dish with butter (alternative options: coconut oil, vegetable shortening or cooking spray)
  3. Mix all wet ingredients in the baking dish.
  4. Add in dry ingredients.
  5. Stir until combined.
  6. Bake at 350* for one hour or until golden yellow.
  7. For a firmer top, broil low for a few minutes keeping watch not to burn.
  8. Serve hot and enjoy!

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Not only is this recipe a perfect addition to your Thanksgiving plate, alongside the turkey and sweet potatoes, it’s also perfect for breakfast or to eat as a snack (which is what I’m doing right now). I strategically waited for the kids to go to bed before making this batch for the blog, so I can eat as much as I want. Mmm! Mmm! Mmm!

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