Cheesy Corn Pudding
A creamy corn and cheese pudding with golden edges and a soft center. It all comes together in one bowl and goes straight into the oven. A great side for roast chicken, grilled meat, or ribs.
- 115 g (1 stick) unsalted butter, melted, plus more for the pan
- 3 eggs
- 1 can (15 oz) whole kernel corn, drained
- 6 oz (170 g) cheddar, coarsely grated (or mozzarella/cream cheese if you can't find it)
- 120 ml (½ cup) heavy cream
- 120 g (½ cup) sour cream, or plain whole-milk yogurt
- 1 tsp fine salt
- ½ tsp ground black pepper
- ½ tsp chili powder (optional) For the homemade corn muffin mix
- 100 g (¾ cup) fine cornmeal
- 50 g (⅓ cup) all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1 tbsp chopped chives, to garnish (optional)
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1
Preheat and prep the pan
Preheat the oven to 350°F (180°C). Butter an 8x8 in (~20x20 cm) baking dish.
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2
Mix everything
In a large bowl, whisk the eggs with the melted butter. Add the corn, grated cheese, heavy cream, sour cream, salt, pepper, and chili powder. Mix well.
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3
Add the corn muffin mix
Separately, mix the cornmeal, flour, sugar, and baking powder. Fold into the bowl and mix until no dry lumps remain.
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4
Bake
Pour the batter into the dish and smooth the top. Bake 45-50 minutes, until a toothpick inserted in the center comes out clean and the top is golden.
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5
Serve
Let cool 5 minutes before slicing. Serve topped with the chopped chives.
- Pairs perfectly with roast chicken, grilled steak, or ribs.
- Can be made a few hours ahead and reheated in a low oven.
- If you like it spicier, add a bit more chili powder or a few dashes of hot sauce to the batter.
- Taking it out too early: the center needs to be fully set, not liquid. Check with a toothpick before pulling it out.
- Not draining the canned corn well: extra liquid makes the pudding watery.