📝 About This Recipe
This soul-warming casserole, often affectionately known as 'Corn Pudding' in the American South, is the ultimate marriage of sweet corn and savory custard. It features a tender, cake-like crumb studded with whole kernels and a hint of smoky heat from fresh jalapeños. Perfect for holiday tables or a cozy weeknight side, it delivers a nostalgic, buttery finish that defines true comfort food.
🥗 Ingredients
The Batter Base
- 1 cup Yellow Cornmeal (fine or medium grind)
- 1 cup All-Purpose Flour (sifted)
- 1/4 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 1 teaspoon Kosher Salt
The Creamy Elements
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 2 Large Eggs (at room temperature)
- 1 cup Sour Cream (full fat for best texture)
- 1/2 cup Whole Milk
- 2 tablespoons Honey (wildflower or clover)
Mix-ins and Texture
- 15 ounces Whole Kernel Corn (canned (drained) or frozen)
- 14.75 ounces Cream-style Corn (canned)
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
- 1 Fresh Jalapeño (seeded and finely minced)
- 3 pieces Scallions (finely sliced, white and green parts)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch ceramic or glass baking dish with butter or non-stick spray.
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2
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until no clumps remain.
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3
In a separate medium bowl, beat the two eggs lightly. Whisk in the melted butter, sour cream, milk, and honey until the mixture is smooth and pale yellow.
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4
Fold the wet ingredients into the dry ingredients using a rubber spatula. Mix just until combined; do not overmix, as this can make the casserole tough.
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5
Gently fold in the drained whole kernel corn and the entire can of cream-style corn.
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6
Add 1 cup of the shredded cheddar cheese, the minced jalapeño, and the sliced scallions to the batter, distributing them evenly.
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7
Pour the batter into the prepared baking dish and smooth the top with your spatula.
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8
Place the dish on the center rack of the oven and bake for 35 minutes.
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9
Remove the dish briefly and sprinkle the remaining 1/2 cup of cheddar cheese over the top.
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10
Return to the oven for another 10-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean but moist.
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11
The center should have a slight 'jiggle' but feel set to the touch.
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12
Crucial Step: Allow the casserole to rest for at least 10 minutes before serving. This allows the internal custard to set so you get clean scoops.
💡 Chef's Tips
For a deeper flavor, brown the butter in a skillet before adding it to the wet ingredients. If you prefer a milder dish, ensure all white pith and seeds are removed from the jalapeño. Always grate your own cheese; pre-shredded cheese is coated in potato starch which prevents it from melting smoothly. To prevent the edges from drying out, you can place the baking dish inside a larger pan with an inch of hot water (a water bath), though this is optional for a denser result. Leftovers reheat beautifully in the oven covered with foil at 300°F to maintain moisture.
🍽️ Serving Suggestions
Serve alongside a smoky Texas-style beef brisket or pulled pork. Pairs excellently with a spicy vegetarian chili for a complete meatless meal. Complement the sweetness with a crisp, dry Hard Cider or a hoppy IPA. Drizzle a little extra hot honey over individual servings for a modern sweet-heat kick. Serve with a side of garlicky sautéed collard greens to balance the richness.