Corn Pudding Casserole Recipe
An Original Recipe by Lorraine Elliott
Corn Pudding Casserole Recipe Overview
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 8-10
Ingredients Needed
- 500g/1.1lbs corn kernels, divided in two (around 4 full cobs of corn or 2x400g/14oz tins of corn)
- 250ml/8.5flozs cream
- 165ml/5.6flozs milk
- 4 eggs, room temperature
- 60g/2ozs caster or superfine sugar* halve if you like it less sweet
- 113g/1 stick melted butter
- 60g/2ozs cornflour or fine cornstarch
- 1 teaspoon baking powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2-1 teaspoon cayenne pepper
Step-By-Step Instructions
Step 1 PREPARE - Preheat oven to 160C/320F fan forced or 180C/350F conventional and grease a 18x24cm/7x9.5inch baking dish with oil or butter.
Step 2 BLITZ - Place half of the corn kernels, cream, milk, eggs, sugar, melted butter, cornflour/cornstarch, baking powder, onion powder, garlic powder and cayenne pepper in a food processor and blitz for 1 minute or until smooth. Thermomix directions: 60 seconds, speed #6.5. Pour into the prepared dish and then add the remaining half of the corn kernels and stir to submerge them.
Step 3 BAKE - Bake for 45-50 minutes turning halfway to brown evenly. Cover with foil if it is browning too much. Check that the centre of the corn is no longer jiggling and then remove from oven. This pudding is light nad fluffy when freshly baked but once refrigerated, it firms up and can be sliced up for lunchboxes.
Substitution notes and ingredients:
You can also use frozen or tinned corn instead of fresh.
I use cornflour/cornstarch so that it is gluten free. You can sub with regular flour but whisk this in by hand at the end.
Garlic powder can be subbed with 2 teaspoons of finely minced fresh garlic.
Onion powder can be subbed with 2 tablespoon finely diced white or brown onion.
Cayenne pepper can be subbed with chilli powder.
I love it spicy so I add a teaspoon of cayenne but go for half if you like it milder or omit it altogether.
Personal Note
This was so easy that I was going to make this for an Elliott family get together a couple of weeks ago. We were having calzones, tomato bruschetta and cakes for Mr NQN's nephew Finn's birthday and I considered making this instead of a salad as it is so easy and delicious and vegetarian friendly. I only decided against it last minute as I wasn't sure if they were bringing a salad.
It was a smaller get together with just one of Mr NQN's sisters and her family as well as Mr NQN's mother Tuulikki because the others were away on holiday. We ate the savoury food and everyone loved the calzones. For some like Tuulikki it was their first time trying a calzone.
Then it came for the time for 8 year old Finn's cake and gift. He blew out his candles on the Evil Eye cake (he loves Halloween) and Tuulikki passed him a gift. It was a box of infinity cubes and a frog hat. Tuulikki said to us that it may have been his older cousin Aura's hat but she was regifting it to him. But she decided to spin it in another way, "Finn, elves made this hat for you!" she said gaily in her singsong voice
I don't know if he believed her because the Elliott parents Tuulikki and Roger have a long and storied history of regifting gifts. They once gave Mr NQN's brother Manu a rusty clamp from underneath the house (which was actually Manu's in the first place!). So I guess this was his welcome to the Elliott family moment - Finn you have finally arrived!
So tell me Dear Reader, have you ever had corn pudding? What is your go to side for the holidays?
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