Corn Pudding


¼ pound butter

1 cup onion, chopped

4 eggs, whipped

1½ cup milk

½ cup heavy cream

½ cup yellow cornmeal

1 cup sour cream

1 tablespoon granulated sugar

1 tablespoon kosher salt

1 teaspoon black pepper

½ pound sharp cheddar cheese, shredded

5 cups corn


  1. Preheat the oven to 400ºF.
  2. Melt the butter in a skillet. Add the onion and sauté over medium-high heat until translucent.
  3. In a large bowl, whisk the following ingredients together: eggs, milk and heavy cream.
  4. Next, slowly add the cornmeal and sour cream until just combined.
  5. Gently mix in the sugar, salt, pepper and cheddar cheese, reserving a little cheese to sprinkle on top. Gently mix in the corn.
  6. Pour the mixture into a greased 9×9 pan, and cover with foil.
  7. Place the 9×9 pan inside of a 11×13 dish and add water to the dish until it is filled halfway up the side of the 9×9 pan.
  8. Carefully place the pan in the preheated oven. Close the door, then lower the heat to 350ºF.
  9. Bake for 45 minutes or until the top begins to brown and a toothpick inserted in the center comes out clean.
  10. Remove from the oven and set aside to cool slightly before serving.


Ingredients used in this recipe