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    Corn Pudding

    Creamy and Rich Corn Pudding made from scratch with brown butter, heavy cream and corn. No boxed jiffy corn mix or canned corn needed!
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 6

    Ingredients

    • 6 tbsp unsalted butter
    • 1/4 cup granulated sugar
    • 2 tbsp all purpose flour
    • 1 tbsp corn meal
    • 1 1/2 tsp baking powder
    • 1/8 tsp salt
    • 1/2 cup heavy cream
    • 2 large eggs
    • 4 cups corn

    Instructions

    • Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray, set aside.
      Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.
    • Pour butter into a large bowl along with the sugar, flour, cornmeal, baking powder and salt.
      Stir in heavy cream and eggs and mix until combined. Fold in corn.
    • Pour the mixture into the prepared baking pan.
    • Bake for 40-45 minutes or until golden brown and the edges are firm.
      Serve warm and enjoy!

    Notes

    Add some spice: This is more of a sweet corn pudding however you can make this more savory by adding minced onions, garlic, bacon or jalapeños.
    Omit or add less sugar: Some users have lowered the sugar. You can also add in honey in place of the granulated sugar.
    Make ahead option: This cornbread pudding can be made as directed the day before and stored in the refrigerator overnight.

    Nutrition Information

    Calories: 343.11kcalCarbohydrates: 34.16gProtein: 6.83gFat: 22.16gSaturated Fat: 12.57gCholesterol: 127.58mgSodium: 86.49mgPotassium: 365.77mgFiber: 2.69gSugar: 13.11gVitamin A: 1013.48IUVitamin C: 5.65mgCalcium: 73.24mgIron: 1.04mg