Corn pudding is a superbly comforting side dish. With a creamy texture and sweet taste, it's a highly versatile side. It pairs nicely with many different things including roasted meat for a holiday meal, a big green salad for a vegetarian dinner, or a plate of chicken enchiladas at a Mexican feast. This recipe is basic, so feel free to jazz it up to match your menu. Fresh herbs, grated cheeses, and finely chopped veggies are excellent additions. Fragrant basil and white cheddar cheese are my favorite choices. To take a look at the recipe, please
1 14.75-ounce can cream-style corn
3 cups (from about 6 ears) fresh corn kernels or 1 16-ounce bag frozen corn
1 16-ounce container sour cream
3/4 cup cornmeal
3 large eggs, separated
Salt and coarsely ground black pepper
- Preheat oven to 350 degrees F. Grease 13" by 9" glass or ceramic baking dish; set aside.
- In large bowl, combine cream-style corn, fresh or frozen corn kernels, sour cream, cornmeal, egg yolks, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- In small bowl, with mixer on high speed, beat egg whites until stiff peaks form. Fold whites into corn mixture; pour into prepared baking dish.
- Bake pudding 45 minutes or until edges are set and center jiggles slightly. Let pudding stand on wire rack 10 minutes to set before serving.