Linda Evans’ Corn Pudding recipe is a cross between corn pudding and cheese cornbread, and it is one of the yummiest side dishes you’ll ever eat.
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 the main ingredients in this soft, moist and “eggy” version. True to its name, it is much more of 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. It is also an excellent side to go with chili or stew. It is so yummy, and I have a hard time stopping at one serving!
How can you prevent corn pudding from being watery?
You shouldn’t have a problem with this corn pudding recipe being watery! Adding the cornmeal and cheese make it so that this corn pudding is sturdier and not watery in the slightest. When cooked correctly, it should resemble a piece of cornbread and stay together when plated.
Is corn pudding gluten-free?
Yes, this corn pudding recipe is gluten-free! Since the more “bready” parts of this recipe come from cornmeal, that means it is gluten-free. The bulk of the ingredients for this corn pudding is cornmeal, cheese, and corn kernels. No flour needed! This is a perfect option for a bread-like side for those who can’t have it or those who want to broaden their horizon.
Do you serve corn pudding hot or cold?
Corn pudding is delicious hot or cold, but I recommend serving it pretty soon after removing it from the oven. It is SO delicious warm and is like a warm piece of cornbread to enjoy with what you create as an entree. This recipe is so perfect with my Greek-style slow-roasted leg of lamb, especially served on Easter Sunday!
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, 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 beautifully.
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!!!
- 3 cups frozen corn kernels, thawed (I use Silver Queen white) divided into 2 cups and 1 cup
- 1/2 cup butter, melted
- 2 eggs
- 1 cup sour cream (I use reduced fat)
- 1 heaping cup Monterey jack cheese
- 1/2 cup cornmeal
- 1/3 cup jalapeños, chopped (I used "tamed" jarred jalapeños
- 1/2 tsp salt
- 1/2 cup Parmesan cheese, shredded
- Preheat oven to 350 degrees.
- Generously butter a 2-qt. glass pyrex baking dish.
- In a blender or food processor, puree 1 cup of the corn with the melted butter and the eggs. (Reserve the other 2 cups of corn.)
- In a large bowl, combine all the remaining ingredients except parmesan.
- Add the pureed corn mixture. Stir until well-incorporated.
- Pour into the prepared baking dish.
- Sprinkle with the parmesan and bake for 30 minutes.
- For lightly brown top, place under a broiler for a couple of minutes, being careful not to let it burn. Remove from the oven, and let it cool for at least 20 minutes.
- Cut into squares and serve.
Nutrition InformationYield 12 Serving Size 1
Amount Per ServingCalories 201Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 74mgSodium 326mgCarbohydrates 8gFiber 1gSugar 2gProtein 6g