Corn pudding is an immensely comforting casserole made mostly of corn with a little cornmeal. It’s like a soft, creamy cornbread.
Corn pudding is decidedly Southern and usually made with a little sugar to bring out the natural sweetness of the corn. This is more on the savory side with green chiles to give it a little spiciness.
It definitely doesn’t lack for richness with cream cheese, sour cream, heavy cream, eggs, cheddar cheese and parmesan cheese going into the mix. All serving as a creamy counterpoint to the zing of the green chiles.
You can use fresh, frozen or canned corn and if you don’t like the idea of the green chiles leave them out. I didn’t add sugar but you certainly can (about 1 tablespoon) if you like your cornbread on the sweet side.