This is the same corn pudding we ate on Thanksgiving (2020). We all love it and think it tastes delicious!
Ingredients
¾ cup yellow cornmeal
1 ¼ cup self-rising flour*
½ cup sugar
2 large eggs
2 tablespoons honey
¾ cup buttermilk
½ cup butter (1 stick), softened
(Up to here, without going farther, this recipe will make some great corn bread muffins. The additional ingredients below are for turning the corn bread into corn pudding.)
1 (15.25 oz) can creamed corn
1 (15.25 oz) can sweet corn kernels
1 cup sour cream
1 cup grated cheese
Directions
1. Mix the cornmeal, self rising flour, and sugar in a large bowl.
2. Mix the eggs, honey, buttermilk and butter in a small bowl. Add these to the large bowl, along with the creamed corn, sweet corn, sour cream, and grated cheese. Stir well.
3. Preheat the oven to 350°F. In a 9×13-inch pan put some butter in the bottom and let it melt in oven. When melted, add the mixture to the baking pan and let cook for 40 minutes. (If cooking just the corn bread muffins, they will only need 18-20 minutes.)
* If you don’t have self-rising flour, substitute all-purpose flour plus 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda for every cup of self-rising flour needed.
PREHEAT oven to 350°F. GREASE a 9×13-inch baking pan. BAKE for 40 minutes.
Here is a PDF version of this recipe which can be printed out for your recipe binder:
(Please let me know if you have any problems downloading and viewing the PDF file.)
~Jessica
Thank you so much for this! I cannot wait to try it out. I have Celiac disease so am hoping it will turn out the same using gluten free flour. I love making things I have never made before. This would go with just about any main dish.
SAME!! Thanks for the recipe Jess!
Sure thing, Courtney!
~Jessica
You’re welcome, Cynthia! We like to eat it with things like beef stew and bean soup. 🙂
~Jessica
This sounds just lovely! I can’t wait to try it. I usually cook GFDF, so that will be a fun challenge as well. Thank you for this recipe! It sounds southern – I’m surprised my husband’s family has never shown up with anything like this. 🙂
Hi, Diana! Well, we all certainly love it! I think your family probably will, too!
If you manage to make it Gluten and Dairy Free, I’d love to hear how it went! I’m kind of half and half in my cooking: some things I make Trim Healthy Mama style, and other things I make the traditional way, since Antonio likes that. He usually wants something to go with his meal, whether that’s corn tortillas, flour tortillas, rolls, or corn muffins. When I found out how to make these, I was thrilled, because I could add another choice to the options.
~Jessica
Hi, Jessica! I wanted to report back with my GFDF experiments:
GF (gluten-free) = This was the easy part. Replacing the flour with a GF replacement was no problem. (I use Bob’s Red Mill 1-to-1.)
DF (dairy-free) = This was more challenging. I personally am trying to avoid protein-containing dairy, as I’ve discovered that A-1 dairy is a problem for me. This means no fluid milk, yogurt, kefir, or cheese. I am more lax on high-fat low-protein dairy, such as cream, sour cream, and butter. As far as replacements go…
– I went ahead and used sour cream, but dairy-free sour cream (so expensive!!) or homemade cashew-based sour cream would probably be great. I’ve also discovered that full-fat coconut milk or coconut cream works beautifully to replace sour cream (or yogurt) in baking, but I was hesitant because of the coconut flavor/odor. Coconut milk combines beautifully with some flavors, such as fruit, chocolate, or Asian foods. Corn pudding – mmm, wasn’t sure.
– Butter – I would be okay with butter, but coconut oil (you can add part butter-flavored coconut oil for the flavor) was great.
– Cheese – I used a dairy-free cheese (Daiya). I used half the amount, by volume, as it’s supposed to be stronger in flavor than real cheese.
– Buttermilk – I made homemade soured milk using almond milk.
The first time I made it, I left out the cheese to see how it would taste, and accidentally left the sour cream out too. It was actually still great!
The second time I made it, I used dairy-free replacements for the butter, buttermilk, and cheese, but left in the sour cream. It was awesome.
Of course, none of that makes it anything like THM-compliant – it’s just looking at gluten and dairy elimination. I’m guessing it would be pretty hard to THM-ify this recipe, though it would be interesting to try.
Thanks again for a great recipe! It’s a keeper!!
Diana
I’m so glad to hear back from you on the Corn Pudding recipe, Diana!
How good to know that it worked out for your needs. I think that your experience will be useful both to me and other ladies, so thank you for taking the time to write it all out for us!
~Jessica
I could downroad the recipe! Thank you for sharing.
Oh, good, Sanae! I’m glad to hear that you could download it. I hope you enjoy the recipe!
~Jessica