Name: Creamy Corn Pudding with Crispy Onions and Herbs
Prep time: 7 min
Cook time: 35 min
Total time: 42 min
Yield: 12
Cuisine: American
Ingredients: 2/3 cup yellow cornmeal; 2/3 cup flour; 3 tablespoons sugar; 1 tablespoon baking powder; 1 teaspoon salt; 2 tablespoons oil; 1 cup light sour cream or Greek yogurt (I used a half cup of each); 1/2 cup salted butter, melted; 1 egg; 1 15-ounce can regular corn, drained; 1 15-ounce can cream style corn; 1/2 teaspoon salt; 1 1/2 cups crispy onions (I buy the ones in the salad section); 1/2 cup fresh chopped parsley or other herb of choice

Description

This creamy corn pudding with crispy onions and herbs is perfect for Thanksgiving. It is so simple and comes together in a flash.

Ingredients

Scale

2/3 cup yellow cornmeal
2/3 cup flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons oil
1 cup light sour cream or Greek yogurt (I used a half cup of each)
1/2 cup salted butter, melted
1 egg
1 15-ounce can regular corn, drained
1 15-ounce can cream style corn
1/2 teaspoon salt
1 1/2 cups crispy onions (I buy the ones in the salad section)
1/2 cup fresh chopped parsley or other herb of choice

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Instructions

Preheat the oven to 350. Combine the cornmeal, flour, baking powder, sugar, salt, and oil in a bowl. Work the mixture with a fork until no longer clumpy.
In a separate bowl, whisk the Greek yogurt, sour cream, butter, and egg until smooth. Add the corn, cream corn, and dry mix from step one, and stir until just combined.
Pour into a greased 9×13 baking dish and bake for 30 minutes. Remove from oven, top with crispy onions, and return to oven for 5 minutes. Remove from oven and let stand for 10 minutes. Sprinkle with herbs before serving.

Notes

Nutrition information is for the corn pudding without toppings.

Prep Time: 7 mins
Cook Time: 35 mins
Category: Side Dish
Cuisine: American

Keywords: creamy corn pudding, corn pudding, thanksgiving corn pudding