Creamy Corn Pudding Recipe
Corn is a classic American vegetable that has graced countless dinner tables for centuries. While usually corn is served in its basic form, either on or off the cob, the vegetable has nearly countless methods of preparation. One of the most fun, though, is as a central ingredient in creamy corn pudding.
In this recipe, developer Kate Shungu combines corn with cheese, butter, milk, and a whole lot of other savory ingredients, making for a truly delicious dish. "The unique ingredient in this dish is the ricotta cheese," explains Shungu. "It makes for the creamiest corn pudding."
Of course, this pudding can also be described as a casserole. Whether you call it a pudding or a casserole, it certainly makes for an amazing side grounded in American heritage. Serve this pudding with some Southern classics, like meatloaf or fried chicken, or make it as a side dish for something as simple as burgers. You really can't go wrong with the cheesy, corny goodness in this dish — but you'll figure that out for yourself soon enough.
Gather the ingredients for creamy corn pudding
The corn is central to this recipe, and you'll need about 5 cups of kernels. "The easiest way to make this is to purchase frozen corn. You don't even need to defrost it," says Shungu, adding, "You can also use 10 ears of corn on the cob."
Dairy products give this the creamy texture and taste so next pick up a stick of butter, a carton of milk (from which you need 2 cups), a block of cheddar cheese, and some ricotta cheese. You will also need eggs, cornmeal, sugar, and some salt. Finish your shopping with a bundle of green onions.
Prep for your cooking
Preheat your oven to 375 F. While it heats up, grease an 11x7-inch baking dish with cooking spray. This would also be a good time to chop up the green onions, then set them aside for a bit.
Sauté the corn
Melt your stick of butter in a large skillet over medium heat, taking care not to burn it. Add in the corn and sauté it for 5 minutes, cooking until soft. When done, let the corn cool down slightly.
Mix the creamy sauce
Add the milk, the eggs, the ricotta, the cornmeal, the sugar, the salt, and half of the shredded cheddar to a large bowl. Whisk the ingredients together until it makes a well-blended sauce. Finally, stir in the corn and the green onions. "Use a spatula to mix in the onions and corn," says Shungu.
Finish your creamy corn pudding
Pour the corn mixture into the greased baking dish. Sprinkle the remaining cheddar over the mixture, then put it into the oven and bake for 35 to 40 minutes. You'll know it's ready by taking the casserole out and shaking it. "The casserole should also be golden brown on the edges and lightly brown on top," Shungu adds. The pudding is ready if the center no longer jiggles when you shake the pan. Let it cool for 5 minutes, then serve it in slices for every person at dinner, and possibly seconds for each as well. It's that good.
- 1 (½ cup) stick butter
- 5 cups corn kernels, frozen or from the cob
- 2 cups whole milk
- 4 eggs
- 1 cup ricotta cheese
- ½ cup cornmeal
- 1 tablespoon sugar
- 2 teaspoons salt
- 5 green onions, chopped
- 1 ½ cups shredded cheddar cheese, divided
- Preheat the oven to 375 F and grease an 11x7-inch baking dish with cooking spray.
- Melt the butter in a large skillet over medium heat. Add the corn and sauté for 3 minutes, or until the corn is soft. Let cool slightly.
- In a large bowl, whisk together the milk, eggs, ricotta, cornmeal, sugar, salt, and half of the shredded cheddar. Stir in the sautéed corn and green onions.
- Pour the mixture into the prepared baking dish. Top with the remaining cheddar.
- Bake for 35 to 40 minutes, or until the center no longer jiggles when you gently shake the pan. Let cool for 5 minutes before serving.
| Calories per Serving | 470 |
| Total Fat | 28.2 g |
| Saturated Fat | 15.9 g |
| Trans Fat | 0.7 g |
| Cholesterol | 154.0 mg |
| Total Carbohydrates | 37.2 g |
| Dietary Fiber | 2.9 g |
| Total Sugars | 8.2 g |
| Sodium | 599.4 mg |
| Protein | 17.4 g |
