Sunday Dinner Corn Pudding
Elevate your Sunday dinner table with this irresistible Corn Pudding recipe—a golden, creamy side dish that’s equal parts comfort and indulgence. Made with a harmonious blend of whole kernel corn and creamed corn, this baked casserole is enriched with eggs, heavy cream, and melted butter for a luscious texture that melts in your mouth. A hint of vanilla adds unexpected warmth, while a touch of sugar balances the savory notes of black pepper and salt, making every bite perfectly seasoned. Ready in just an hour, including prep time, this dish is the perfect partner for roasted meats or holiday feasts. Whether you're hosting a special gathering or simply craving a taste of classic Southern comfort food, this Sunday Dinner Corn Pudding will steal the show.
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Recipe Information
Ingredients
- 2 cups whole kernel corn
- 1 can (15 ounces) creamed corn
- 3 large eggs
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 0.25 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 2-quart casserole dish or baking dish with butter or cooking spray.
In a large mixing bowl, whisk together the eggs, heavy cream, melted butter, and vanilla extract until smooth.
Add the granulated sugar, salt, pepper, baking powder, and flour to the bowl. Whisk until the dry ingredients are fully incorporated and the mixture is smooth.
Stir in the whole kernel corn and creamed corn, making sure everything is evenly combined.
Pour the mixture into the prepared casserole dish, spreading it out evenly with a spatula.
Place the dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the center is set. You can test doneness by inserting a knife into the center; it should come out mostly clean.
Once finished, remove the corn pudding from the oven and let it cool for 5-10 minutes before serving.
Serve warm as a comforting side dish to roasted meats, vegetables, or a Sunday feast.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 71.5 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 639 mg | 14% | |
*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.
