Corn Pudding
Servings: 10 servings
Calories: 263cal
Equipment
Ingredients
- ½ cup all purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ Tablespoon sea salt
- 4 large eggs
- 1 cup whole milk
- 4 Tablespoons salted butter melted, 1/2 stick
- ½ cup sour cream full fat
- 24 ounces whole kernel corn drained. two 12 ounce cans
- 28 ounces cream style corn two 14 ounce cans
Instructions
- Preheat oven to 350F. Lightly grease a 2 1/2-quart baking dish.
- In a medium bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
- In a large bowl, whisk together the eggs, whole milk, melted butter, and sour cream.
- Add the dry ingredients into the wet and whisk until smooth.
- Stir in both types of corn and pour into the prepared baking dish. Bake until golden brown, about 60-70 minutes. A slight jiggle is perfectly okay. It will firm up as it cools outside of the oven.
- Allow it to slightly cool before serving.
Notes
- If needed, you can substitute the whole kernel corn with frozen corn, however, you will still need to use canned cream corn (or make creamed corn from scratch) to achieve the same consistency.
- If you do not have an oval baking dish, it will work fine in a 3 quart rectangular baking dish.
- The finished corn pudding will have some jiggle in the center, don't fret, this is what you want. As it rests after coming out of the oven it will firm up.
- Depending on the way your oven heats, the time it will take for the dish to cook can be in between 60-75 minutes. Keep an eye on it once you reach the 60 minute mark. The middle should not be liquidy but it will wiggle when moved.
Nutrition
Serving: 1serving | Calories: 263cal | Carbohydrates: 37g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 745mg | Potassium: 353mg | Fiber: 1g | Sugar: 11g | Vitamin A: 418IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 1mg
