Corn Pudding
Recipe type: Dinner side
  • ¼ cup of Country Crock Spread
  • 3 cans of golden corn or 5 cups of fresh/frozen golden kernels
  • 1 small onion, minced
  • 4 large eggs
  • ¾ cup shredded extra sharp cheddar cheese
  • 1 cup whipping cream
  • 1 cup milk
  • ½ cup cornmeal
  • 1 cup sour cream
  • 3 tablespoon chopped basil
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • ¾ teaspoon ground black pepper
  1. Preheat the oven to 375 F. Grease the inside of an 8 to 10-cup baking dish
  2. Melt the Country Crock Spread in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
  3. Whisk together the eggs, milk, and cream in a large bowl. Slowly whisk in the cornmeal and then the sour cream. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
  4. Place the dish in a larger pan and fill the pan ½ way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm
Recipe by Behind The Studio at