This easy Southern-style corn pudding is a great way to use up fresh corn if you've got it! But to speed up the prep time, frozen corn kernels work just as well. This simple casserole is light and savory-sweet. It's the perfect companion for grilled or roasted chicken, pork or steak or can stand on its own as a vegetarian main dish., October 2020


Recipe Summary

15 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray; set aside. Heat oil in a large skillet over medium-high heat. Add corn, onion and garlic; cook, stirring occasionally, until the onion is lightly browned, about 8 minutes. Spread the mixture in the prepared baking dish.

  • Combine cornstarch, sugar, baking powder, salt and pepper in a small bowl. Whisk eggs and milk in a large bowl. Add the cornstarch mixture and chives to the egg mixture; whisk to combine. Pour the mixture over the corn in the baking dish.

  • Bake until the top is lightly browned and the center is set, about 55 minutes. Let cool for about 10 minutes before serving.

Nutrition Facts

2/3 cup
186 calories; fat 8g; cholesterol 130mg; sodium 312mg; carbohydrates 21g; dietary fiber 2g; protein 9g; sugars 10g; niacin equivalents 1mg; saturated fat 3g; vitamin a iu 459IU.