Creamed Corn Pudding


Sweet corn flavor is infused in every spoonful thanks to a generous amount of puréed kernels in this creamed corn-meets-soufflé casserole.

Creamed Corn Pudding
Makes 6 to 8 servings
  • 1 tablespoon vegetable oil
  • 3 cups fresh or thawed frozen corn kernels (about 4 ears)
  • ¼ cup all-purpose flour
  • 2 tablespoons plain cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 3 large eggs
  • 1 (16-ounce) container sour cream
  • ¼ cup unsalted butter, melted and cooled
  • 1 (8-ounce) package Monterey Jack cheese, shredded and divided
  • 1 (7-ounce) jar diced pimientos, drained
  • ¼ cup chopped green onion
  • Garnish: chopped green onion
  1. Preheat oven to 350°. Pour vegetable oil into a 10-inch cast-iron skillet; place skillet in oven while preheating.
  2. In the work bowl of a food processor, pulse corn kernels until almost smooth.
  3. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and pepper. Whisk in puréed corn, eggs, sour cream, and butter until smooth. Stir in 1½ cups cheese, pimientos, and green onion. Carefully spread mixture into hot skillet.
  4. Bake until puffed and center is almost set, 45 to 50 minutes, covering with foil after 30 minutes to prevent excess browning. Remove from oven, and sprinkle with remaining ½ cup cheese. Let stand for 10 minutes before serving. Garnish with green onion, if desired.
To add a little heat to this, use Monterey Jack cheese with peppers or stir in a minced seeded jalapeño.