“Great holiday side dish...savory seasonings with only the natural sweetness of fresh corn in an old fashioned corn pudding.”
1hr 30mins

Ingredients Nutrition


  1. Using large holes on box grated, grate enough corn into large measuring cup to yield 4 generous cups of thick, milky pulp.
  2. Preheat oven to 425 degrees. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 tsp coarse salt. Saute until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.
  3. Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, sour cream, 1/8 teaspoons pepper, and remaining 2 tsp coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.
  4. Place remaining 2 tablespoons butter in 10-12 cup cast iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.
  5. Bake pudding 15 minutes. Reduce oven temperature to 350 degrees. Bake pudding until set and golden, about 30 minutes longer. Let stand 5-10 minutes before serving.

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