Creamy Southern Corn Pudding (For Thanksgiving!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soufflé-like corn pudding enriched with Gruyere cheese, fresh thyme, and heavy cream. This elevated side dish has a tender, creamy texture and pairs well with Thanksgiving or fall dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ½ cup (60g) all-purpose flour
- ¼ cup (45g) yellow cornmeal
- 3 Tbsp (38g) granulated sugar
- 1 Tbsp baking powder
- 1 tsp Kosher salt
- Pinch of cayenne pepper
- 2 (14oz) cans creamed corn, (undrained, or regular canned corn (drained))
- 1½ cups (355ml) heavy cream
- 6 Tbsp (85g) unsalted butter, (melted)
- 4 large eggs (beaten)
- ½ cup (125g) sour cream (or milk)
- 1 Tbsp neutral oil
- ½ medium sweet onion (finely chopped)
- 1 cup Gruyere (grated, or white Cheddar)
- 2 Tbsp fresh thyme, sage, or rosemary (finely chopped, plus more for garnish)
- Flaky sea salt (for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 895mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 241mg
- Calcium
- 177mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 895MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.