Corn Pudding Casserole

• servings: 12 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for the baking dish

2 cups frozen corn kernels (about 10 ounces), thawed

1 cup yellow cornmeal (fine or medium grind)

1/2 cup all-purpose flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1 1/2 teaspoons kosher salt

3/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional)

3 large eggs

1 cup sour cream

2 (15-ounce) cans creamed corn

Honey, for drizzling (optional)

Directions

Step 1

Heat the oven to 350ºF. Coat a 9x13-inch baking dish with butter. Whisk 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, 1 1/2 teaspoons kosher salt, 3/4 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper if using together in a small bowl.

Step 2

Whisk 3 large eggs in a large bowl until broken up. Stir in 1 cup sour cream and 2 (15-ounce) cans creamed corn. Stir in the flour mixture, 1 stick melted and cooled unsalted butter, and 2 cups thawed frozen corn kernels. Pour into the baking dish and spread into an even layer.

Step 3

Bake until a tester inserted into the center comes out clean and the top is golden-brown, 50 to 60 minutes. Lightly drizzle with honey if desired.

Nutrition

• Serving Size: Serves 10
• Calories: 334 cal
• Total Fat: 16.9 g
• Saturated Fat: 8.8 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 442.1 mg
• Total Carbohydrate: 42.2 g
• Dietary Fiber: 3.3 g
• Total Sugars: 9.6 g
• Protein: 7.3 g