bonappetit4.3
Corn Pudding
This cheesy corn pudding featuring canned corn, gooey cheese, a hint of chili powder, and the classic corn muffin mix comes together in a single bowl.
👥 6 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Place a rack in middle of oven; preheat oven to 350°. Brush an 8x8" glass or ceramic baking dish all over with melted unsalted butter. Whisk 3 large eggs, one 15.25-oz. can whole kernel corn, drained, 6 oz. cheddar, coarsely grated (about 1½ cups), ½ cup heavy cream, ½ cup sour cream, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. freshly ground pepper, ½ tsp. chili powder, and ½ cup (1 stick) unsalted butter, melted, in a medium bowl until combined. Add one 8.5-oz. box corn muffin mix and stir until no lumps or dry bits remain. Scrape batter into prepared baking dish and spread into an even layer.
large eggs315.25-oz. can whole kernel corn, drained1. cheddar, coarsely grated (about 1½ cups)6 oz½ cup (1 stick) unsalted butter, melted, plus more for baking dish½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt18.5-oz. box corn muffin mix (preferably Jiffy)1
2
Bake corn pudding until a tester inserted into the center comes out clean, 45–⏱️ 50 minutes. Let cool ⏱️ 5 minutes. Serve topped with 1 Tbsp. chopped chives. Head this way for more of our Thanksgiving dinner favorites →
. chopped chives1 Tbsp
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...