• Prep Time: 15 minutes
  • Cooking Time: 55 minutes
  • Serves: 12

Classic Corn Pudding

  • Recipe Submitted by on

 Ingredients List

  • 4 eggs
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 2 15 ounce cans creamed corn
  • 4 tablespoons butter melted and slightly cooled
  • 1/2 cup brown rice flour *
  • 2 tablespoons potato starch *
  • 6 tablespoons cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • * if you are not in need of a gluten free recipe substitute 1/2 cup plus 2 tablespoons AP flour for the items marked with an *


Preheat the oven to 350 degrees. Grease a large cast iron skillet (or a 9x13 baking dish) and set aside. Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done. Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!
* The skillet in the picture above is a #5 cast iron skillet and it perfectly holds a HALF recipe of this corn pudding. I'm not kidding, I just can't have too much of this in the house. I'll eat it for breakfast, lunch and dinner!

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