Old Time Corn Pudding
Not your Grandma’s Corn Casserole!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 to 8 servings 1x
- Category: Side
- Cuisine: American
Ingredients
Scale
- 1/2 stick butter (1/4 cup)
- 1/2 onion, chopped finely
- 1/2 bell pepper (red is nice), chopped finely or 1 small can green chiles, optional
- 1 pound (16 ounces corn) kernels, about 1 1/2 cups of kernels or 1 can of corn, drained (see note if using fresh)
- 1 15-ounce can creamed corn (see note if using fresh)
- 2 large eggs, beaten
- 1 cup of half and half (1/2 cream, half milk) or 1 cup cream
- 1/2 cup cornmeal
- 1/4 teaspoon thyme
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
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 just about set but still has a very slight wobble. This should be moist, so err on the side of less brown; the casserole will firm up as it cools as it sits for a bit.
Note on fresh corn: You’ll need about 3 cups of kernels for this dish, plus the “milk” from the cobs. Plan on about three cobs of corn.
Find it online: https://frugalhausfrau.com/2016/05/06/old-time-corn-pudding/