Old Time Corn Pudding

I was introduced to Corn Pudding late in life, I’m afraid, which is a bit of a shame because this down-home side is scrumptious, easy and a really nice side for anything barbecued or grilled.

Old Time Corn Pudding
Old Time Corn Pudding

If you’ve never had corn pudding, it’s not really much of a pudding – it’s kind of like a moist, delicious corn bread without much of the bread part! The bit of cornmeal (just enough to hold it together) and egg bind the corn into this delicious melange of flavor.

This is a super easy recipe that relies on canned corn and canned creamed corn, but it’s easy enough to replace the canned corn with the kernals of 4 corn cobs. It seems like too much effort for me to replace the creamed corn, so I use it.

Sweet Bourbon Maple Brined Pork Chops - Corn Pudding is the yellow stuff.
Sweet Bourbon Maple Brined Pork Chops – Corn Pudding is the yellow stuff.

I’ve seen recipes a lot like this, here and there, with different variations, called Four Can Corned Pudding. Charming, right? Well, it does kind of tickle me a bit, because no-one will guess anything in this recipe came from a can!

Anytime you buy canned (or frozen) vegetables, look for sales and coupons and stock up. No sense in paying full price and if you have a few cans in your pantry you can “wait out” for the next great sale.

Old Time Corn Pudding
Old Time Corn Pudding

Old Time Corn Pudding

  • Servings: 6 - 8
  • Difficulty: easy
  • Print

  • 1/2 stick butter (1/4 cup)
  • 1/2 onion, chopped finely
  • 1/2 bell pepper (red is nice) chopped finely
  • 16 ounces corn, canned, drained (or kernels from 4 ears)
  • 16 ounces cream corn, canned
  • 2 large eggs, beaten
  • 1 cup of half and half (1/2 cream, half milk)
  • 1/2 cup cornmeal
  • 1/4 teaspoon thyme
  • freshly ground black pepper, several grinds

Preheat oven to 350 degrees.

Saute onion and pepper in butter until softened. Mix all ingredients together in a medium-sized bowl. Pour into a lightly greased or sprayed two-quart casserole.

Bake about 40 to 45 minutes until very lightly browned and center is set.

from the kitchen of http://www.frugalhausfrau.com, adapted from Big Book of Barbecue Sides

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You know I’ll be bringing this to our Throwback Thursday #37 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!

 

I’ll also be bring this to Angie’s Fiesta Friday #118, hosted this week by Kaila @ GF Life 24/7 and Laurena @ Life Diet Health.

39 thoughts on “Old Time Corn Pudding”

  1. OK, my grandma used to make corn pudding that included scrunched up saltine crackers– it was pretty awful. But your’s looks much more delicious! (especially snuggled up against that pork chop!). I can think of all kinds of dishes that could use a little corn pudding with them! thanks Mollie! hope all’s well with you! xo

    1. Thanks, Rhonda – I think my Grandma made the same thing. She called it “escalloped” corn casserole – I don’t remember liking it at all, but in those days, we just ate everything in front of us without complaint!! 🙂

      1. That’s the truth. We had the motto, “You don’t have to like it, you just have to eat it!” (and I did love my grandma, in spite of her corn dish!). Your’s looks like big improvement! xox

  2. Yum! We call our corn casserole and we use sour cream instead of half and half. We don’t use the peppers either, but I love the look of them in there. My mother-in-law adds cheese. We don’t have it often, but it always gets devoured when we do!

    1. Great idea – I’m not a coffee drinker so I’m more likely to have sour cream on hand than I am half and half! I just knew cheese would be good in here, lol! 🙂

  3. I’d like to try this using a roasted poblano or hatch chile pepper! It’s funny, I recently bought a can of creamed corn as I had been thinking about making something like this. And now I have a recipe, thank you! And fresh corn is coming in now, yay!

    1. I have another that we used to call chili rellanos casserole, too. I used to bring it to our office work days quite a bit – it’s more eggy, less corny, but you’re so right, this is just about crying out for roasted poblanos, isn’t it?

      1. Everybody liked it. I think we went a bit light on the pepper, as I needed more spice for myself, but overall it was very good. Thank for the recipe, it will be made again 🙂

  4. Love this dish! It looks crispy on top, and a nice savory home cooked meal throughout. We didn’t eat much corn pudding in my family growing up either, but I may make some again soon after seeing your dish! Thank you for joining us at the fiesta this week, and I hope you have a marvelous weekend! 🙂

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