Easy Cornbread Pudding with a savory-sweet, custard-like cornbread base speckled with sweet corn! Perfect for serving at both Thanksgiving and Christmas.
- 3 (15 ounce) cans of sweet, whole kernel corn, drained (separated)
- ½ cup all-purpose flour
- ½ cup finely ground cornmeal
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- ¾ cup sour cream
- ½ cup unsalted butter, melted and cooled
- ½ cup half-and-half
- 1 large egg
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Preheat the oven to 350° and have ready a greased, 2 ½ - 3-quart baking dish.
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Add 2 drained cans of corn to a food processor or blender and process until pureed. Set aside until ready to use. Make sure NOT to add all 3 cans of corn.
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Add flour, cornmeal, sugar, baking powder, and salt to a medium-sized mixing bowl and whisk to combine.
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In a large mixing bowl, whisk together the sour cream, half-and-half, melted butter, and egg. Stir in the pureed corn. Then, add the dry ingredients and mix until just combined. Stir in the reserved, drained can of corn.
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Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 35 minutes, then uncover and bake 10 minutes more.
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Allow to cool slightly, serve, and enjoy!