Cooktop Cove: This creamy corn pudding is just as delicious for dinner as dessert
By Emily Monaco
When it comes to cornbread, two opposing camps have established themselves: team savory and team sweet. Boasting vanilla, cinnamon and a nice touch of sugar, the recipe that follows will surely appeal far more to the latter. But if you're a savory cornbread fan, you might find this casserole tasty enough to enjoy for dessert!
To make this recipe, you'll rely on two pantry staples: canned creamed corn and packaged cornbread mix. Thanks to these ingredients, this tender, creamy casserole is a no-brainer to assemble. Mix everything in one bowl, top with a cinnamon sugar topping and bake. Less than an hour later, it will be ready. If you're serving this corn pudding as a savory side, pair it with roast chicken and potatoes. If you'd rather have it for dessert, consider serving it à la mode with a scoop of vanilla ice cream. Either way, it's sure to be delicious.
Cream corn pudding casserole
6
10 minutes
40 minutes
50 minutes
4 large eggs, beaten
2 (15-ounce) cans creamed corn
1 (15-ounce) can whole corn, drained
1/2 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla extract
1 cup sour cream
1 cup melted butter
1 (8 1/2-ounce) package cornbread mix
1 teaspoon cinnamon
Heat the oven to 350 F.
In a bowl, beat the the eggs with a mixer.
Add the creamed corn and whole corn and mix until well combined.
Add the 1/2 cup sugar, vanilla and sour cream and stir until thoroughly mixed.
Add the butter and the cornbread mix, beating until just combined.
Pour the mixture into a greased 9-by 13 casserole dish and spread it out evenly in the baking dish.
Stir together the remaining tablespoon of sugar and the cinnamon, and sprinkle over the top.
Bake for 35 to 40 minutes, until golden brown and bubbly.