Sourdough and Corn Pudding Recipe

Name: Sourdough and Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups half-and-half; 2 eggs; 1/3 cup sugar; 2 teaspoons salt; 25 grinds black pepper; 2 sourdough loaves, torn into bite size chunks (about 1 pound); 1/2 stick butter; 1 large onion, finely diced; 1 cup stalks celery, thinly sliced; 1/4 cup all-purpose flour; 2 cups chicken stock, low sodium, free range, warm or room temperature; 6 (15-ounce) cans corn, drained

Servings: persons

3 cups half-and-half
2 eggs
1/3 cup sugar
2 teaspoons salt
25 grinds black pepper
2 sourdough loaves, torn into bite size chunks (about 1 pound)
1/2 stick butter
1 large onion, finely diced
1 cup stalks celery, thinly sliced
1/4 cup all-purpose flour
2 cups chicken stock, low sodium, free range, warm or room temperature
6 (15-ounce) cans corn, drained

1
Preheat oven to 350 degrees F.
2
In the largest bowl you have, whisk together half-and-half, eggs, sugar, salt and pepper.
3
Tear up bread into small pieces.
4
Soak bread in half-and-half mixture.
5
Meanwhile, melt butter in large skillet.
6
Sweat onions and celery until soft, about 10 minutes, then stir in flour and cook until pasty, gradually whisk in chicken stock.
7
Cook until thickened.
8
Add corn and cook until corn is heated through.
9
Toss corn mixture together with the soaked bread.
10
Pour into greased 13 by 9-inch pan.
11
Bake for 45 minutes.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups half-and-half, 2 eggs, 1/3 cup sugar, 2 teaspoons salt, and more.

Yes, Sourdough and Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sourdough and Corn Pudding

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