Sweet Corn Pudding Casserole
A comforting and nostalgic dish combining sweet corn, butter, and a custard-like texture, perfect as a side or a main vegetarian entrée.
Ingredients
Main Ingredients
- 2 cups sweet corn (fresh or canned)
- ¼ cup butter (melted) Vegan butter can be used for a vegan version.
- 2 pieces eggs Use flax eggs for a vegan version.
- 1 cup milk Almond or coconut milk can substitute for a dairy-free option.
- ¼ cup sugar Natural sweeteners like agave or maple syrup can be used instead.
- ½ cup cornmeal Substitute with gluten-free cornmeal for a gluten-free option.
- 1 teaspoon baking powder
- to taste salt Use sparingly.
- to taste pepper Use sparingly.
Instructions
Preparation
- Gather all your ingredients. If using fresh corn, remove the kernels from the cob.
- Preheat your oven to 350°F (175°C).
Cooking
- In a large mixing bowl, melt the butter. Add the sweet corn, eggs, and milk, mixing until well combined.
- In another bowl, whisk together the sugar, cornmeal, baking powder, salt, and pepper.
- Gradually add the dry mixture to the wet ingredients, stirring until blended smoothly.
- Grease a 9×13 inch baking dish and pour the mixture into it evenly.
- Bake in the preheated oven for 45-50 minutes, until the top is golden brown and a knife inserted comes out clean.
- Remove from the oven and let cool slightly before serving.
Serving
- Spoon the warm casserole onto plates and garnish with fresh herbs if desired.
Notes
To store leftovers, cool to room temperature and transfer to an airtight container. Refrigerate for up to 3-4 days or freeze for longer storage. Reheat individual portions in the microwave or the entire dish in the oven.