Mom's Corn Pudding Recipe
This corn pudding recipe has great flavor and would be perfect for your Thanksgiving Day meal.
Servings 8 servings
Calories 209kcal
Ingredients
- 1 20 oz. Bird's Eye golden creamed corn removed from the packaging according to the instructions, then microwaved for 5 to 6 minutes to thaw
- 1 10 oz. frozen whole kernel corn
- 1/3 cup half and half
- 1/2 cup sour cream
- 23 Ritz crackers, crushed divided 13 and 10
- 1 med. yellow onion, diced
- 1 tbsp canola oil
- 1 poblano pepper finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp sugar
- 2 tbsp butter
Instructions
- Preheat oven to 350 degrees.
- Saute diced onion in a small skillet with 1 tbsp canola oil until softened, 5 mins.
- Thaw the frozen creamed corn and add to a large bowl along with the whole kernel corn, pepper, onion, sour cream, half and half, sugar, salt and pepper. Also add 13 crushed crackers and fold together
- Pour the corn mix into a greased 3 quart casserole dish.
- Melt the 2 tbsps. butter in a skillet, then mix in 10 crushed crackers and stir to coat the crumbs. Remove the crumbs to a small bowl and sprinkle the crumbs evenly on the corn.
- Bake the casserole for 40 to 50 minutes, until the crumbs are starting to brown and there's bubbling around the edges.
- Remove from the oven and let rest for 10 minutes before serving.
Nutrition
Calories: 209kcal