Corn pudding was not something we ate growing up. I think it is one of those southern or regional type foods. I don’t think I had ever heard of it until moving to Oklahoma.
I recently made it for the first time and my family loved it. We had eaten it before when a friend made it, but I had never made it myself. I recently came across a recipe for it that was really easy and decided to give it a try. I am so glad I finally made this myself. It turned out really well. I will be making this again.
When you think of pudding, you usually think of dessert. This is not a dessert. This is definitely a side dish. This is a dish that goes with great with chicken, turkey, and beef. Really, this makes a great side dish for just about any meal.
I liked the fact that this recipe was naturally gluten free. I did not have to change anything about it. Corn pudding is a great example of regular, yet gluten free food.
Corn Pudding
- 4 ounces softened cream cheese
- 15-ounce can creamed corn
- 3/4 cup thawed frozen corn
- 1/2 cup cornmeal
- 1/2 chopped onion
- 2/3 cup milk
- 3 tablespoons butter melted
- 1 egg, beaten
- 1 tablespoon sugar
- 1/2 cup shredded cheddar
Beat cream cheese, creamed corn, frozen corn, and cornmeal and set aside. In a small pan cook onion in a little oil until tender. Then add to cheese, corn mixture. Stir in milk, melted butter, egg, sugar, and cheddar cheese. Spread in a buttered 1-quart casserole dish and bake 45-50 minutes at 350 degrees. Let stand 10 minutes before serving.
This post linked to Gluten Free Wednesday.
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That looks like something my friend makes, but she calls it “corn casserole”. Just like you, I never had anything like it until I moved to Oklahoma.
I’ve never had corn pudding before but this looks delicious! A real stick-to-your-bones kind of side!
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I grew up in Oklahoma and had never heard of corn pudding until I moved to Ohio! Maybe I was more familiar w/ the term Corn Casserole (the Jiffy short cut kind). My in-laws corn pudding has a similar sweet taste but is shoe peg corn, flour, sugar, egg, & whipping cream. We wait every year to see if the pudding will ‘pud’. Some years it doesn’t.
I’ve never heard of corn pudding, but it sounds tasty. Thanks for participating in the carnival!
I’m trying corned beef without the seasoning packet tonight to see if my husband likes it better.
Linda´s last blog ..Gluten-Free Wednesdays 3-17-10
Could this be made without the egg? Thanks
@Terry, I have not had to do much eggless cooking, but I think in this recipe you could leave the egg out since it is only one egg, it might just have a little different texture. You might want to substitute whatever you normally do for the egg, I am guessing that would work also. If you try it, I would love to know how it turns out without the egg because I have other readers that can not have eggs.
I live in SC and corn cassarole is a must around here. I make mine w 2 boxes of jiffy corn bread, 2 eggs, 1 stick of butter melted, 1 16 oz container of sour cream, 1 can cream corn, I can regular corn (slighty drained) mix and bake 40 mn. Take it out and sprinkle top w shredded cheese and put back in to finish cooking. Left overs are good the next morning w syrup. (although I remove the cheese for this)
Thank you for a corn pudding recipe without the Jiffy mix. I’ve always loved it, but found it very sweet (and now it’s got gluten).
We eat that in Iowa, bu t up here we call it scalloped corn!
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