Southern Corn Pudding Recipe
Southern Corn Pudding is an old fashioned recipe featuring fresh corn, cream, butter and eggs which create a sweet and savory southern side.
Servings: 8
Calories: 207kcal
Ingredients
- ½ stick salted butter
- 4 ears of fresh corn cut off of cob
- 1 small onion diced
- 1 cup heavy cream
- 2 Tbsp. sugar
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- 4 large eggs beaten
- dash of garlic salt, black pepper and dried parsley
Instructions
- Preheat oven to 350 degrees.
- In a large skillet, melt butter over medium heat.
- Add corn and onion. Sauté for 2 minutes.
- Turn heat to medium low. Add cream and mix well.
- Add sugar and stir while it melts.
- Mix cornstarch and water together. Pour into skillet and mix over heat for 2 minutes until mixture thickens.
- Take skillet off of heat. Beat eggs and gradually fold into mixture in skillet. Stir well.
- Add a dash of garlic salt, pepper and parsley. Mix together and pour contents of skillet into a 6 x 9 inch casserole dish.
- Bake at 350 degrees for 45 minutes until top is set and pudding is golden.
Notes
- Make sure to take skillet off of the heat before adding eggs or they might scramble.
- Store leftovers in an airtight container for up to 3 days.
- Can be made up to 2 days ahead and kept in refrigerator until time to cook.
- View the Google Web Story for Southern Corn Pudding.
Nutrition
Calories: 207kcal | Carbohydrates: 18g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Sodium: 51mg | Potassium: 194mg | Fiber: 1g | Sugar: 7g | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg