Sweet Corn Pudding is a delicious and easy addition to your Thanksgiving table. This Southern favorite is a cross between a savory pudding and creamed corn. It’s subtly sweet, creamy, and full of fresh corn flavor.
6 large eggs
⅓ cup salted butter, melted
½ cup granulated sugar
½ cup sour cream
1 teaspoon vanilla
½ cup all-purpose flour
6 tablespoons cornmeal
2 teaspoons baking powder
½ teaspoon salt
2 cups frozen corn kernels, thawed
2 cans (14-ounce) cream-style corn
Preheat the oven to 350 degrees.
Spray a 9×13-inch baking dish with cooking spray and set aside.
In a large mixing bowl, lightly beat the eggs.
Whisk in the melted butter, sugar, ½ cup half and half, and vanilla.
Add the flour, cornmeal, baking powder, and salt to the mixture.
Stir into the bowl with the egg mixture.
Add the corn kernels, and creamed corn. Stir until well combined.
Pour the mixture into the prepared baking dish.
Bake in the preheated oven for 1 hour or until the middle of the casserole is slightly jiggly, but not liquid and golden brown on the top.
Remove from the oven and allow to cool for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Bake
- Cuisine: Southern
Keywords: sweet corn pudding, Thanksgiving side dishes, corn, Southern pudding, side dish