Corn pudding is an immensely comforting casserole, super creamy, cheesy with the subtle zing of green chiles.
|Cheddar Corn Pudding|| |
- 3 tablespoons butter, plus more for greasing the pan.
- ½ cup yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (4
ounce) fire roasted diced green chiles, drained well
- coarse salt and fresh black pepper
- 3 - 4 cups corn (drain canned corn well)
- 4 ounces cream cheese
- 2 eggs
- ⅔ cup milk
- ⅔ cup heavy cream
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- ½ cup cornmeal
- 1 + ½ cups shredded sharp cheddar cheese
- ¼ cup grated parmesan cheese
- 2 tablespoons seasoned breadcrumbs
- 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 ½ teaspoon fine), ¼ 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 ½ cup cheese and the breadcrumbs.
- Bake 40 minutes. Allow to set 5-10 minutes before serving.
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 but it’s especially delicious with fresh corn. 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.