Corn Pudding

5 from 2 votes

Corn Pudding is a crowd-pleaser. Light, moist and fluffy, this healthier corn pudding casserole recipe is so easy to prepare. Enjoy warm as a comforting side dish or make it a meal.

Prep Time10

Cook Time45

Total Time55

Course: Dinner, Lunch, Main Course, Sides

Cuisine: Gluten-free, Vegetarian

Keyword: baking, corn

Servings: servings

Ingredients

3 large eggs
½ cup Greek yogurt full fat and plain, replace with sour cream
⅓ cup butter melted
3 tbsp maple syrup or honey, more to taste
¼ cup cornmeal or all-purpose flour
1 tsp baking powder
½ tsp salt adjust to taste
15 oz whole kernel corn 1 can, drained
15 oz cream-style corn 1 can, drained

Metric - US Customary

Instructions

Preheat your oven to 350°F (175°C) and grease a baking dish (9x9 inches ) with cooking spray or olive oil.
In a large mixing bowl, beat eggs with Greek yogurt, melted butter and maple syrup. Whisk all wet ingredients together until smooth and creamy.
Gradually stir in cornmeal (or all-purpose flour), baking powder and salt. Mix until all dry ingredients have fully incorporated into the wet mixture.
Add whole kernel corn and cream-style corn to the mixture, then stir until well combined.
Pour the corn pudding mixture into the prepared baking dish, spreading it evenly.
Bake in hot oven for 40 to 50 minutes, or until the corn pudding is set and the top is lightly golden brown. Let cool for a few minutes before serving. Enjoy warm as a side dish or as a meal.

Nutrition