Corn pudding is a Southern favorite, often made with canned creamed corn. We prefer the texture of frozen corn, which we pair with crème fraîche for its creaminess and tang.

Carolyn Malcoun
Carolyn Malcoun
EatingWell Magazine, November 2020

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Recipe Summary test

active:
15 mins
total:
1 hr 10 mins
Servings:
12

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

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  • Cook bacon in a large skillet over medium heat until crisp, about 7 minutes. Drain on a paper-towel-lined plate.

  • Whisk 1 egg, cornstarch and baking powder in a large bowl until smooth. Add the remaining eggs and whisk until combined. Whisk in milk, crème fraîche (or sour cream), salt and pepper. Fold in corn and rosemary. Pour the mixture into the prepared pan. Crumble the bacon over the top.

  • Bake the pudding until it is puffed and golden around the edges and still slightly jiggly in the center, 40 to 55 minutes. Let cool for 15 minutes before serving.

Tips

To make ahead: Refrigerate for up to 2 days. Reheat at 350°F for 15 to 20 minutes.

Nutrition Facts

219 calories; fat 14g; cholesterol 106mg; sodium 353mg; carbohydrates 15g; dietary fiber 1g; protein 9g; sugars 3g; niacin equivalents 2mg; saturated fat 7g; vitamin a iu 268IU.
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