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.
An immensely comforting corn casserole!
- Preheat oven to 375 degrees F. Grease a deep sided 8 × 8-inch casserole or baking pan.
- Melt butter in a large skillet over medium heat and add onion, garlic and green chiles, season with salt and pepper and cook 6-7 minutes, stirring often. Stir in corn and cook 3-4 more minutes. Remove from heat.
- Melt the cream cheese in a small bowl in the microwave about 25 seconds. Stir and repeat if needed until creamy and smooth.
- In a blender or food processor add the eggs, milk, heavy cream, sour cream, flour and the melted cream cheese. Blend on low or pulse until smooth and combined.
- Pour the egg mixture over the corn in the skillet (off the heat). Add the cornmeal, 1 teaspoon coarse salt (or 1/2 teaspoon fine), 1/4 teaspoon black pepper, 1 cup of the cheddar cheese and the parmesan. Mix well. Pour into the casserole dish. Sprinkle the top with the remaining 1/2 cup cheese and the bread crumbs.
- Bake 40 minutes. Allow to set 5-10 minutes before serving.