My grandmother made this Creamy Corn Pudding recipe for me when I was five years old, and I loved it so much. To me, it’s still perfect, both as a holiday side dish or served next to a BIG barbecue sandwich.
This corn pudding is one of the most comforting and versatile dishes I’ve ever had. Like my Granny Gray’s Southern Creamed Corn, it brings me back to my childhood.
Back when I was five, this was the only dish I’d eat when I went to my grandmother’s house. My finicky appetite caused a lot of tension, however. My parents wanted me to eat a variety of foods, but my granny would protest, imploring them to let me have “whatever the darling wants!”
Corn pudding has a long history going way back to pioneer days. The English settlers probably learned the basic recipe from their Native American neighbors. Then, as cooks do, they added other ingredients when they could: eggs, milk, and butter. Because this creamy dish used fresh corn instead of preserved corn ground into meal, even the simplest corn pudding recipe would have been a treat.
For this corn pudding recipe you can substitute fresh or frozen corn with canned creamed corn. If you’re buying fresh corn ears, pick the ears with bright green husks and full and milky kernels. To remove silk from corn, use a wet paper towel.
Creamy Corn Pudding
- 4 tablespoons melted butter divided
- 1/4 cup bell peppers diced
- 1/4 cup onions diced
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 cup sugar
- 2 cups corn fresh or frozen
- 1 1/3 cup milk
- 2 eggs
- Preheat oven to 325 degrees.
- In a large sauté pan, sauté bell peppers and onions in 2 tablespoons of butter.
- In a large bowl, mix flour, salt, sugar, and corn.
- Add eggs, milk, remaining butter, and sautéed vegetables. Pour mixture into casserole. Place in a roasting pan and pour water halfway up the casserole.
- Bake at 45 minutes or until pudding is golden brown.