Description
A rich, buttery, and creamy corn pudding casserole that’s perfectly sweet and savory — the ultimate comfort side dish for holidays, potlucks, or any cozy meal!
Ingrédients
Scale
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup heavy cream
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract (optional)
- ½ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional Garnish: 2 Tbsp chopped parsley or chives, sprinkle of smoked paprika
Instructions
- Preheat oven to 350°F (177°C). Lightly grease an 8×8-inch baking dish or medium casserole dish.
- In a large bowl, whisk together heavy cream, melted butter, eggs, both types of corn, sugar, and vanilla extract until smooth and combined.
- Add flour, baking powder, salt, and pepper. Stir gently until fully blended — the batter will be thick but pourable.
- Pour the mixture into the prepared dish and bake uncovered for 45–55 minutes, until golden and set. The center should jiggle slightly but not look runny. (Tip: Place the dish on a baking sheet to catch any drips.)
- Let cool for 10 minutes before serving to allow the pudding to firm up. Garnish with parsley or a sprinkle of paprika for presentation.
Notes
This creamy corn pudding pairs perfectly with roasted meats or holiday mains. You can add a pinch of cayenne or shredded cheese for a savory twist!
- Temps de préparation: 10 minutes
- Temps de cuisson: 55 minutes
- Catégorie: Side Dish
- Méthode: Baked
- Cuisine: American
Nutrition
- Portion: 1 portion
- Calories: 290
- Sucre: 8g
- Sodium: 320mg
- Graisse: 20g
- Graisse saturée: 12g
- Graisses insaturées: 7g
- Gras trans: 0g
- Glucides: 25g
- Fibres: 1g
- Protéine: 4g
- Cholestérol: 90mg