This Corn Pudding recipe was inspired by Chef Michael Symon's "Almost Famous Corn Pudding". It is both crumbly and moist at the same time. The savoriness with a hint of sweet is a perfect balance. You can't go wrong with this side dish!
Watch the full method ➡️ https://youtu.be/AE7EiqALD1Q
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📸 The Recipe Sherpa
🌸 Ingredients 🌸
8 tbs Unsalted Butter (1 stick or 2 half sticks)
1/2 cup Mascarpone Cheese
2 cans Creamed Corn (15 oz each)
2 boxed Cornbread Mix (8.5 oz each)
3 whole large Eggs
4 cups frozen sweet corn kernels (thawed and drained well)
1⅓ cups Sour Cream
⅓ cup chopped green onions
1 tsp salt
1/4 tsp black pepper
Unsalted butter to grease your casserole dish
🌸 Tools I used 🌸 (not sponsored)
Le Creuset Cast Iron Braiser https://amzn.to/3h5jBvY
Mini Silicon Spatula set of 2 https://amzn.to/37FVfWB
Pyrex Mixing Bowl Set, Clear w/Lids https://amzn.to/2WzJFWx
Greenlife Pink Pan Set https://amzn.to/3ric01F
🌸 Method 🌸
- Preheat the oven to 350°F
- Grease a 3.5 QT braiser or casserole dish and set aside
- In a small stock pot, melt the butter and mascarpone over low heat. Do not simmer or rush this process or the mixture will separate. Remove from heat and set aside.
- In a large bowl, whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and green onions. Pour in the melted butter and mascarpone, add the salt & pepper and mix well to combine.
- Pour the mixture into the greased casserole/braiser dish.
- Bake for 1 hour 10 mins, uncovered.
- Remove from the oven and serve warm
Enjoy and Thanks for Visiting!
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