Ingredients
Scale
- 2 cups fresh corn kernels (or frozen corn, thawed)
- 1 cup heavy cream
- 3 large eggs
- ½ cup sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon baking powder
- 1 cup cornmeal
- ¼ cup unsalted butter, melted
- ½ cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 2-quart baking dish with butter or cooking spray.
- In a bowl, whisk together the heavy cream, eggs, sugar, salt, black pepper, and baking powder.
- Stir in the cornmeal until there are no lumps.
- Fold in the corn kernels and cheddar cheese if using.
- Pour the mixture into the prepared baking dish and shake to settle.
- Bake for 45-50 minutes until golden brown and a toothpick comes out clean.
- Let it cool for 10-15 minutes before serving.
- Serve and enjoy!
Notes
- For added flavor, consider using fresh herbs as a garnish.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: corn pudding, Ruth's Chris, side dish, creamy corn, comfort food