Meatless Monday: Corn pudding

I love corn in all its many forms. Fresh on the cob grilled or boiled, scraped from the cob creamed or fried. I like it in corn bread and as a salsa. I like fresh, frozen and I am happy to use canned. My favorite iteration though is far and away corn pudding. Baked and puffed up, served warm from the oven. 

I have made every recipe for corn pudding I have ever seen, ones that involved shucking and scraping dozens of ears of corn and ones that use a bag of frozen kernels. And believe me, the recipe below is the best one of all of them. It probably started its life on the back of a box, and I probably picked it out of some community cookbook. 

I have changed it up with a few flavor additions, but the basic recipe creates a light, fluffy, creamy dish – everything a perfect corn pudding should be.  My favorite flavor add-ins are the cheddar cheese and chives, but I have made it many ways – with pepper jack and green chiles, sharp cheddar and diced pimentos, fontina and sage.  I have called it corn soufflé on occasion, but I really think of it as good old-fashioned corn pudding.

Classic Corn Pudding with Cheddar and Chives
Serves 8 – 10

2 eggs
1 (16-ounce) can creamed corn
1 (16-ounce can) whole kernel corn, drained
1/2 cup (1stick) butter, melted
1 cup (8-ounces) sour cream
1 (8-1/2 ounce) package corn muffin mix (I prefer Jiffy)
1-1/2 cups grated mild cheddar cheese
1/4 cup finely chopped fresh chives
Salt and pepper

Preheat the oven to 350 degrees F.  Grease a 9-by-13-inch baking dish.

In a large mixing bowl, beat the eggs, then add both corns, butter and sour cream and mix thoroughly.  Fold in the corn muffin mix, cheese and chopped chives.  Add a pinch of salt and a few grinds of black pepper and mix completely.

Scrape the mixture into the prepared pan and smooth the top.  Bake for 30 – 35 minutes until puffed and golden and firm in the center.

Serve immediately.

Related post: Toasted Corn and Bacon Muffins