This corn pudding recipe is unique because in addition to the typical ingredients of corn, butter, milk, eggs, and sugar it also includes cornmeal for a still creamy but hardier side dish. I often serve corn pudding at holiday meals and pot luck dinners because it’s easy to prepare, transports well, reheats fine in the microwave, and both children and adults love its slightly sweet, creamy goodness. Here are the ingredients you’ll need to make corn pudding:
1 can (15.25 oz.) whole kernel corn, drained
1 can (14.25 oz.) cream-style corn
1 cup half and half (or milk)
2 eggs, beaten
1/4 cup butter, melted
1/4 teaspoon pepper
3 tablespoons sugar
1/2 cup cornmeal
Combine all ingredients in a large bowl. Pour into a greased 2-quart casserole dish. Bake, uncovered, at 325 degrees for 1.5 to 2 hours or until the top is golden brown and a knife inserted into the center of the dish comes out clean.
Corn pudding makes a great side for chicken, turkey, or beef. This week I served it with barbecued beef brisket (recipe below) and green beans. It was a great combo.