Southern Baked Corn Pudding Recipe

Name: Southern Baked Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup all-purpose flour, sifted (plain flour); 2/3 cup yellow cornmeal (polenta); 2 tablespoons sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 2 tablespoons corn oil (can use other oil); 1 (400 g) can sweetcorn (Not a cheap brand, Green Giant is good); 1 (400 g) can cream-style corn (available from larger supermarkets); 4 spring onions, chopped (scallions); 2 tablespoons chopped pickled jalapeno peppers (optional); 1 cup sour cream; 1/2 cup butter, melted; 1 cup of grated cheese (approx)

Servings: persons

2/3 cup all-purpose flour, sifted (plain flour)
2/3 cup yellow cornmeal (polenta)
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons corn oil (can use other oil)
1 (400 g) can sweetcorn (Not a cheap brand, Green Giant is good)
1 (400 g) can cream-style corn (available from larger supermarkets)
4 spring onions, chopped (scallions)
2 tablespoons chopped pickled jalapeno peppers (optional)
1 cup sour cream
1/2 cup butter, melted
1 cup of grated cheese (approx)

1
Preheat the oven to 200u00b0C/400F.
2
In a large bowl mix together the flour, cornmeal, sugar, baking powder and salt. Mix well and distribute the oil through the mixture using a whisk as best you can.
3
Once combined add everything else except for the cheese, mix well and pour into a casserole dish with enough room for the pudding to rise by at least a quarter.
4
Bake for 45 minutes to an hour or until browned on top and cooked in the middle (insert a knife to the centre, when it comes out clean,dry or slightly cake like it is ready) cover with foil if top is browned but centre is not yet cooked through. (Please note that because there is no egg the pudding will not completely set so expect an open texture or cook for a little longer if you like).
5
Sprinkle over the grated cheese and return to the oven until melted and slightly browned (10 mins or so), or pop under the grill.
6
Enjoy warm, especially the outside crust mmmmmm!

729

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 13 ingredients. The key ingredients include: 2/3 cup all-purpose flour, sifted (plain flour), 2/3 cup yellow cornmeal (polenta), 2 tablespoons sugar, 1 tablespoon baking powder, and more.

Yes, Southern Baked 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.

Southern Baked Corn Pudding

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