Just say no to canned corn and boxed corn muffin mix.
Why This Recipe Works
Recipes for this rustic, soufflé-like casserole often call for boxed corn muffin mix and canned cream corn, but we wanted a fresher take on corn pudding. We swapped out the creamed corn for frozen corn kernels, which are still convenient but have better texture and more flavor than canned. To ensure a silky base with the flavor of sweet corn, we buzzed some of the kernels with cream in a blender. In place of the boxed muffin mix, we simply combined flour, cornmeal, salt, sugar, and a touch of baking soda; for rich flavor and light texture, we added plenty of sour cream and melted butter. The sweet spot for baking turned out to be about 35 minutes in a 400-degree oven—this was just enough time to set the pudding without drying it out.