Damn Good Corn Pudding ~from 12 Bones Smokehouse

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The first time I made this recipe, the corn came out of season and tasted like cardboard. I adjusted the seasoning heavier than usual and it turned out so good that my husband ate a second helping before dinner was even cleared from the table.

I keep it in rotation now because it comes together fast — no complicated prep or special equipment needed — and feeds people reliably without feeling heavy after a big meal. I make it for family gatherings, potlucks, and whenever I need something that tastes like it came from somewhere but actually feels like home cooking.

The secret is buttering the top of the custard before baking so you get a golden, slightly crisp edge while the center stays tender. It's one of those dishes where people ask for the recipe even though they've had it dozens of times.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 9 servings

Course: Side Dish

Cuisine: American

Calories: 385

Ingredients Method Nutrition Notes

Ingredients

Eggs

8 large eggs beaten

Corn

4 cups fresh corn kernels or frozen/thawed

Dairy & Fats

1 cup sour cream
½ cup butter melted
sharp cheddar cheese shredded ½ pound

Seasonings

1 teaspoon salt
½ teaspoon black pepper

Method

Preheat your oven to 350°F (175°C). Butter a 9x13-inch baking dish or similar size.
In a large bowl, beat the eggs and whisk in the sour cream until smooth. Add the melted butter and stir well.
Now add the corn kernels — if using frozen ones that you've thawed, make sure they're drained well so your pudding doesn't turn out too watery. Then sprinkle in the salt, pepper, and half of the shredded cheese. Mix everything together until evenly distributed.
Pour into your prepared baking dish and scatter the remaining cheese across the top for a nice golden crust when it bakes. Bake for about 40 minutes until the center is set but still has a gentle jiggle. The edges should be lightly browned and firm to touch while the middle looks creamy.

Nutrition

Calories: 385kcalCarbohydrates: 12gProtein: 18gFat: 30gSaturated Fat: 16gCholesterol: 475mgSodium: 890mgPotassium: 285mgFiber: 1gSugar: 3gVitamin A: 18IUVitamin C: 4mgCalcium: 450mgIron: 2mg

Notes

Storage & Serving Notes

This dish reheats beautifully — store in the refrigerator for up to 4 days and warm in a 350°F oven for about 20 minutes, or microwave individual portions until heated through. It's great as a side dish with roasted chicken, pulled pork, or even alongside a simple steak dinner.

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