This creamy Corn Pudding dish is sure to become a Thanksgiving staple for your family.
Corn Pudding
Makes 8 to 10 servings
Ingredients
- 1 (14.75-ounce) can cream-style sweet corn
- 2 large eggs, lightly beaten
- 1 cup heavy whipping cream
- ½ cup all-purpose flour
- ½ cup stone-ground yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground red pepper
- ⅛ teaspoon ground black pepper
- 6 tablespoons unsalted butter, melted
- 4 cups corn kernels
- ½ cup sliced green onion
- ½ cup minced red bell pepper
- Garnish: sliced green onion
Instructions
- Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.
- In a large bowl, whisk together cream-style corn, eggs, cream, flour, cornmeal, sugar, salt, paprika, red pepper, and black pepper until smooth. Whisk in butter. Fold in corn kernels, green onion, and bell pepper. Pour into prepared baking dish.
- Bake until golden brown and set around edges but still slightly jiggles in center, 35 to 45 minutes. Let stand for 15 minutes before serving. Garnish with green onion, if desired.
