Sweet & Savory Corn Pudding Recipe

Sweet & Savory Corn Pudding Recipe

Corn pudding is an American old-school staple side dish at any holiday gathering. It fits right in amongst other Thanksgiving favourites like mashed potatoes and green bean casserole.

It sure was weird when I chose to make this recipe, granting that I live in the Philippines and that there’s no special occasion or reason for me to give this dish a try.

I found this recipe when I was scouring the interwebs for easy-to-make comfort foods. The fact that it has loads of corn in it made my mouth water, saliva dribbling as I scan images of the dish webpage after webpage.

Of course, there are a lot of corn pudding variations out there and the most common I found was the one that has a Jiffy corn muffin mix and sour cream in it. The result is a sweet and creamy corn pudding.

However, I found one corn pudding recipe that gave the all-time favourite dish a savory spin. This one calls for cream cheese, chopped onion, garlic, chilli, and black pepper.

I wanted to make my corn pudding toddler-friendly, so I eliminated the use of chilli or cayenne pepper. Since I couldn’t find Jiffy Corn Muffin Mix in grocery stores here in the Philippines, I just used flour and baking powder.

Sweet & Savory Corn Pudding Recipe

Ingredients:

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 small onion
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 can corn kernels
  • 1 can cream-style corn
  • 1 cup milk
  • 4 oz cream cheese
  • 1tbsp granulated sugar
  • 2 eggs
  • 2 cups shredded sharp Cheddar cheese

Directions

  1. Preheat the oven to 350 degrees F. Spray a 9- by 13-inch baking dish with nonstick cooking spray or grease with butter.
  2. Melt the butter in a large saucepan over medium heat. Add the onions, garlic, salt, and pepper, and sauté for 5 minutes, just until the onions have softened. Turn off the heat.
  3. Add the corn kernels, cream-style corn, milk, cream cheese, and sugar, stirring until well combined. Mix in the eggs one at a time, followed by the flour and baking powder, stirring until the batter is smooth. Stir in the shredded cheese.
  4. Pour the mixture into the baking dish and bake for 40 to 50 minutes, until the center is firm.

Expert Tip:

When the pudding is done baking, it should be golden brown around the edges and slightly jiggly in the center. Test for doneness by inserting a knife or toothpick into the center of the pudding—it should come out clean.

Let it cool and put in the refrigerator. Reheat before eating.

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Nikkah Lubanga- Sanchez

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A writer by day, reader, diaper-changer, monster slayer at night. She's the wife of a rock star wedding photographer and the mother of Prym, the unicorn rider. She loathes writing in the third person and terribly misses the taste of coffee in her mouth.
Nikkah Lubanga- Sanchez
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Nikkah Lubanga- Sanchez

A writer by day, reader, diaper-changer, monster slayer at night. She's the wife of a rock star wedding photographer and the mother of Prym, the unicorn rider. She loathes writing in the third person and terribly misses the taste of coffee in her mouth.

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