Memphis Corn Pudding
Experience the ultimate comfort food with this Memphis Corn Pudding, a creamy, cheesy southern-inspired side dish that’s perfect for holidays, potlucks, or weeknight dinners. This recipe blends simple pantry staples like sweet corn, cream-style corn, and sharp cheddar cheese, all brought together with a luscious milk and cream base. Sautéed onions add depth, while a hint of cayenne gives the dish a subtle kick. Baked until the top turns golden brown and irresistibly crusty, this corn pudding is rich, satisfying, and brimming with flavor. Serve it warm, garnished with fresh parsley for a pop of color, and enjoy this decadent dish that’s as easy to make as it is to love! Keywords: Memphis Corn Pudding, southern side dish, cheesy corn casserole, holiday recipes, comfort food.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 cup heavy cream
- 2 tablespoons granulated sugar
- 3 large eggs
- 2 cups canned sweet corn, drained
- 1 cup canned cream-style corn
- 1 cup sharp cheddar cheese, shredded
- 0.25 teaspoons ground cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or casserole dish with butter or nonstick spray.
In a medium-sized skillet, melt the butter over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Remove from heat and set aside.
In a small bowl, whisk the flour into the milk until smooth, ensuring there are no lumps. Add the cream, sugar, and eggs. Whisk together until fully combined.
In a large mixing bowl, fold together the sweet corn, cream-style corn, sautéed onions, and shredded cheese. Gradually pour in the milk and egg mixture while stirring. Add the cayenne pepper, salt, and black pepper, and mix until everything is well incorporated.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set. To test for doneness, insert a toothpick into the center of the pudding—it should come out clean.
Remove the baking dish from the oven and let the pudding cool for 5-10 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm. Enjoy your Memphis Corn Pudding as a standout side dish at your table!
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 9.3 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 154 mg | 12% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 247 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
