A Southern holiday sideboard isn’t complete without a pan of cheesy, creamy corn pudding.
We like the slight sharpness these cheeses bring without being overwhelming.
Learn how to make corn pudding casserole, your soon-to-be new favorite side dish.
Credit:Courtney West
Courtney West
What’s the Difference Between Cornbread and Corn Pudding?
Corn pudding is a beloved Southern side dish with a custard-like base.
Soft and tender, the texture lies somewhere between cornbread and a souffle.
Credit:Courtney West
Cornbread, on the other hand, has a soft, cake-like texture, and is made with cornmeal.
Both dishes can lean sweet or savory, and have a multitude of flavor variations.
Pulse corn, in 2 batches, in a food processor until coarsely chopped, about 5 times.
Credit:Courtney West
Bake casserole:
Preheat oven to 350F.
Remove casserole from refrigerator while oven preheats.
Bake, uncovered, until golden and bubbly around edges and center is just set, about 45 minutes.
Credit:Courtney West
Let stand 10 minutes before serving.
Garnish with thyme and chives.
If it’s jiggling in the center, give it more time.
Credit:Courtney West
For the right texture, ensure to drain thawed frozen corn before using to eliminate excess moisture.
Swap the all-purpose flour with a gluten-free flour for a gluten-free version of this corn pudding.
Corn pudding should have a soft, custardy texture.
Credit:Courtney West
Be sure to pull it out of the oven when just set in the center.
It will continue to firm up as it cools.
