This Corn Pudding recipe is the perfect southern souffle style casserole that bakes with simple ingredients to the most heavenly cheesy fresh corn side dish ever!
Course Side Dish
Cuisine soul food, Southern
Prep Time 20minutes
Cook Time 50minutes
Total Time 1hour10minutes
1/3cupfinely chopped onion
1/2bell pepperfinely chopped
4large eggsroom temperature and beaten
2cans of cream style corn14.75 ounce each can
3/4cupgrated cheddar cheese
Preheat oven to 400 degrees.
Melt butter in large skillet. Saute onion and bell pepper in onion until onions are tender and transparent. Set aside.
In a large bowl, add eggs, butter and sour cream and whisk together until combined. Next add sugar and cornstarch then stir in shucked corn, creamed corn and the tender onion and bell pepper and combine together.
Pour mixture into greased casserole dish, sprinkle on cheese, cover with foil and bake for 50 minutes then remove foil and bake another 10 minutes.
You can use regular canned corn in place of the shucked corn if you don't have any.