Old-Fashioned Sweet Corn Pudding

This old-fashioned Sweet Corn Pudding is a great holiday side dish, or pair it with pork or chicken any time of year!

It’s time for Mystery Dish again, and today I’m bringing you Sweet Corn Pudding! If you are new here, I’ve been doing a series with a group of other bloggers where someone picks a list of ingredients, and we have to come up with a recipe using some number of things from the list. My first two months weren’t too challenging, and I made Cilantro Lime Hummus and Lemon Zucchini Muffins.

This month’s list was a different story. I looked at it several times before coming up with this sweet corn pudding recipe idea. We were required to use three ingredients from the following: Peaches, cheddar cheese, green beans, corn, chicken, nectarines, butter, pecans, heavy cream, pesto, and coconut milk/cream.

For some reason this list really stumped me. Everything I thought of only used two ingredients or was too close to something I had made before. In fact, this sweet corn pudding is kinda close to my Cornbread Casserole with Chicken recipe, but that one uses boxed cornbread mix. I felt like making this one from scratch was enough of a change to be worthy of a new recipe. Plus, I just really like cornbread casserole. (I hope you do too!)

This corntastic recipe features polenta, creamed corn, and whole kernel corn. Despite the name, it’s a bit firm in texture. If you want a softer pudding, you could increase the sour cream and milk. My husband doesn’t like mushy foods, so I made this the way he likes.

You could enjoy this sweet corn pudding with Thanksgiving dinner, alongside carnitas, with pork chops, or in so many ways. It goes with just about everything if you ask me. Be sure to leave me a comment letting me know how you like it at your house!

Print Recipe

Old-Fashioned Sweet Corn Pudding

This delicious, easy, comforting side dish is perfect for any holiday or Southern meal.

Votes: 14
Rating: 2.71
You:

Rate this recipe!

Course

Side Dish

Cuisine

Southern

Prep Time

10 minutes

Cook Time

40 minutes

Servings

MetricUS Imperial

Ingredients

• 2 tablespoons butter
• 1 egg
• 1/3 cup milk
• 1/2 cup sour cream
• 3 tablespoons sugar
• 1/2 cup all purpose flour I substituted gluten-free flour
• 2/3 cup polenta or cornmeal
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 15 ounces can creamed corn
• 15 ounces can whole kernel corn drained
• 1/2 cup shredded cheddar cheese 2% milk cheese OK

Course Side Dish Cuisine Southern Prep Time 10 minutes Cook Time 40 minutes Servings MetricUS Imperial Ingredients 2 tablespoons butter 1 egg 1/3 cup milk 1/2 cup sour cream 3 tablespoons sugar 1/2 cup all purpose flour I substituted gluten-free flour 2/3 cup polenta or cornmeal 1 tablespoon baking powder 1/4 teaspoon salt 15 ounces can creamed corn 15 ounces can whole kernel corn drained 1/2 cup shredded cheddar cheese 2% milk cheese OK

Votes: 14 Rating: 2.71 You: Rate this recipe!

Instructions

1. Preheat oven to 400 degrees F. Spray an 8" square baking dish with cooking spray.
2. Place butter in a microwave-safe bowl, and heat for 30 seconds or just until melted. Set aside.
3. Whisk together egg, milk, sour cream, and sugar. Slowly pour in melted butter, whisking constantly.
4. Add flour, polenta, baking powder, and salt, and stir until combined. Stir in both cans of corn and cheddar cheese.
5. Pour corn mixture into prepared pan, and bake in preheated oven for 35-45 minutes, or until set in the middle.