I ‘corn’not believe how delicious this savory pudding is


Corn pudding uses lots of herbs, along with corn and yellow onion to create the perfect mashup of sweet and savory in a delicious side dish.

We have a serious love of cornbread at our house.

When we discovered the goodness that is cornbread dressing to go with our holiday turkeys, we were understandably excited.

But, being more of a traditional mindset, the rest of the extended family missed the conventional holiday stuffing at our big meals, so I went back to it this year.

Not being completely dissuaded, though, I started looking for other cornbread-like dishes we could try and stumbled on a recipe for corn pudding.

Before you recoil at the pudding idea, trust me. It’s delicious. It’s a fabulous, non-jiggly texture, and it’s savory and belly warming. It is definitely worth a try—especially if you love cornbread like I do. And it’s also worth a try if you normally find cornbread a bit on the dry side, because this is moist and delicious.

This comes from the “Southern Living” magazine. It’s by Karen Schroeder-Rankin. You can find the original recipe at https://www.southernliving.com/recipes/savory-corn-pudding-recipe. I added lots of extra seasonings in my version.

Corn Pudding


2 tablespoons canola or vegetable oil

6 cups frozen corn, thawed

1 medium-sized yellow onion, diced

4-6 cloves garlic, minced

6 eggs

2 cups heavy cream

1/2 cup butter, melted

3 tablespoons flour

2 tablespoons sugar

2 teaspoons baking powder

2 teaspoons salt

4 teaspoons thyme

2 teaspoons sage

1 teaspoon onion powder

1 teaspoon garlic powder

black pepper, to taste


Preheat the oven to 350 degrees. Prepare a nine-by-13-inch baking dish by spraying it with cooking spray and set it aside.

Heat the oil in a large skillet over medium heat.

Add the onion to the skillet. Saute until it is soft.

Add in the corn, and continue to saute until it is just a bit browned.

Toss in the garlic and saute for another minute or so, or until it becomes fragrant. Remove the skillet from the heat.

In a large bowl, whisk the eggs, cream and butter until it is well combined. Add in the flour, sugar, baking powder, salt, thyme, sage, onion powder, garlic powder and black pepper. Stir to combine.

Stir in the corn mixture and then pour everything into the baking dish, smoothing it out evenly.

Bake for about 40 minutes or until the pudding is set and the top is golden brown.

Let it stand for five to 10 minutes before serving. Top with a little more thyme, if desired.

The flavors in this paired amazingly well with our turkey. The herbs along with the slight sweetness of the corn and onions just put it over the top.

It also reheated really well as leftovers, which was good, because this made a ton of food.

I’m hoping that I’ll be able to bring the rest of the family over to my side on the subject of cornbread dressing at some point. They didn’t seem to complain about this recipe, so I think they’re well on their way.

Sometimes you just have to start your own traditions.

Spice Up Your Life is a weekly recipe column by Lindsey Young, who describes herself as an enthusiastic amateur cook and can be reached through her website at spiceupkitchen.net.

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