Today I am sharing another side dish for your upcoming holiday meal. This Sweet Corn Pudding is a long-time favorite. I've been making this recipe for years and couldn't believe that I haven't shared it on the blog yet!! It is super easy to make and tastes great! We make it year round. It goes great with grilled chicken, steaks and BBQ.
This recipe uses fresh breadcrumbs, not canned breadcrumbs. To make the fresh breadcrumbs, I take some day old french bread and pulse it in the food processor until it is nice and crumbly. This recipe won't be the same with canned breadcrumbs. Please don't used canned!! If you don't have french bread, any bread will work fine for the fresh breadcrumbs. I've used white bread and leftover hamburger buns. You can freeze any leftover breadcrumbs for the next time you make this casserole.
Sweet Corn Pudding
- 1 cup fresh breadcrumbs
- 6 Tbsp self-rising white cornmeal mix
- 1-1/2 Tbsp sugar
- 1/2 tsp salt
- 3 eggs
- 1-1/4 cups milk
- 1/2 cup half-and-half
- 2 Tbsp butter, melted
- 1 (20oz) package frozen cream-style corn, thawed
Preheat oven to 325ºF. Lightly spray a 9x9-inch pan with cooking spray. Set aside.
Combine breadcrumbs, cornmeal mix and sugar. Set aside.
In a large bowl, whisk together eggs, milk, half-and-half and melted butter. Whisk in breadcrumb mixture. Stir in corn. Pour into prepared pan.
Bake for 60 to 65 minutes or until golden brown and set. Let stand for 10 minutes before serving.