Linda Evans’ Corn Pudding recipe makes a cornbread-like, rich, cheesy dish that gets a kick from jalapeños This is the best corn pudding I’ve ever eaten!!!
Years ago, this recipe was published in Parade as Linda Evans’ (of Dynasty fame) corn pudding. Of all the corn puddings I’ve tried, this is hands down my favorite. If you want savory, cheesy and tangy instead of sweet, eggy and creamy, this is the corn pudding for you.
Corn pudding comes in two main types. The first is what I call a “custardy” corn pudding, Eggs and heavy cream are main ingredients in this soft, moist and “eggy” version. True to its name, it is much more a pudding consistency and is typically served with a spoon.
The second type of corn pudding is more like a very moist cornbread. It uses cornmeal, sour cream and cheese(s) to form a cornbread consistency. It is firm enough to be cut and served in squares. The jalapeños add a wonderful kick but can be left out for those who want a milder taste.
This corn pudding goes beautifully with any type of meat, particularly ham, and it is also an excellent side to go with chili or stew. It is so yummy, I have a hard time stopping at one serving!
The pan size used will determine the consistency of the bread. I always us a 2-quart glass pyrex. The pieces come out perfectly moist inside and just beginning to crisp at the edges of the dish.
Make ahead: The corn pudding can be mixed ahead, spread into the baking dish, and refrigerated a day ahead. I made some the day before Easter and baked it the next day. Leftovers reheat beatifully.
I love hearing from readers, so if you try this, please let me know how you liked it. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!