Corn Pudding Casserole

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Recipe Intro From christinefiorentino_

It's corn! But really, it is sooo much more than that. Canned corn and creamed corn add layers of texture and sweetness, while sour cream and creme fraiche add a tart flavor acidity to lift this fluffy-yet-custardy scoopable side.

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  • Recipe Card
Prep time 20mins
Cook time 1hr
Serves or Makes: 10 Servings

Recipe Card

ingredients

  • 2/3 cup all purpose flour
  • 1/4 cup cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons coconut oil, melted
  • 1 (15 ounce) can whole kernel corn, strained
  • 1 (15 ounce) can creamed corn
  • 1/2 cup sour cream
  • 1/2 cup crème fraîche, plus more for optional garnish
  • 1 egg
  • 4 ounces unsalted butter, melted

Method

  • Step 1

    Preheat the oven to 350F degrees.

  • Step 2

    Add flour, cornmeal, sugar, baking powder, salt, pepper, and coconut oil to a mixer. Mix on low until combined.

  • Step 3

    Add corn, creamed corn, sour cream, crème fraîche, egg, and butter. Continue mixing on low to combine.

  • Step 4

    Butter a 9-inch oval casserole (1.5 quart) dish. Transfer corn pudding mixture to dish. Bake for 1 hour, until edges are golden. Allow to cool and set for 30 minutes before scooping and serving warm, garnished option small dollop crème fraîche.