Corn Pudding
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
This dense, moist cornbread pudding is now my go-to side for pork meals.
  • 3 eggs
  • 4 ounces cream cheese, softened
  • ¾ cup heavy whipping cream
  • ⅓ cup corn meal
  • ¼ cup cornstarch
  • ¼ cup brown sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 cans corn, drained, divided use (15 ounce cans or 11 ounce steam packed, see note)
  • 1 cup shredded cheddar cheese
  1. Preheat oven to 400 degrees.
  2. In the pitcher of a blender, combine the eggs, cream cheese, heavy whipping cream, cornmeal, corn starch, brown sugar, baking powder, salt and one can of corn. Blend until the liquid ingredients are smooth and corn is chopped but still visible, about 15 seconds.
  3. In a greased 9” x 13” glass baking dish, combine the remaining two cans of corn with the shredded cheese. Pour the liquid from the blender over the corn and cheese and stir gently to combine and distribute.
  4. Bake until the top is dry and no longer jiggles, about 35 minutes. To test doneness, insert a sharp knife in the middle of the dish. It should come out only wet, but clean.
  5. Allow to cool for five minutes and serve.
Recipe by kelly yandell at