Creamy Corn Pudding
Ingredients
The pudding
-
⅔
cup
yellow cornmeal
-
⅔
cup
flour
-
3
tablespoons
sugar
-
1
tablespoon
baking powder
-
1
teaspoon
salt
-
2
tablespoons
oil
-
1
cup
light sour cream or Greek yogurt
-
½
cup
salted butter, melted
-
1
large
egg
-
1
15-ounce can
regular corn, drained
-
1
15-ounce can
cream style corn
-
½
teaspoon
salt
The topping
-
1½
cups
crispy onions
-
½
cup
fresh chopped parsley or other herb of choice
Instructions
- Preheat the oven to 350°F.
- In a bowl, combine cornmeal, flour, baking powder, sugar, salt, and oil, mixing until no clumps remain.
- In another bowl, whisk together Greek yogurt, sour cream, melted butter, and egg until smooth.
- Add the drained corn, cream style corn, and the dry mixture to the wet mixture, stirring until just combined.
- Pour the mixture into a greased 9x13 baking dish and bake for 30 minutes.
- Remove from the oven, top with crispy onions, and return to bake for an additional 5 minutes.
- Let it stand for 10 minutes before sprinkling with herbs and serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
500mg
Cholesterol
30mg
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