Corn Pudding Casserole Without Jiffy Mix

Ingredients

• 9 TBS Yellow Cornmeal (– spooned & leveled (67 grams) (= 1/2 cup + 1 TBS))
• 1/2 Cup All Purpose Flour (– spooned & leveled (60 grams))
• 3 TBS Granulated Sugar (– or more to taste (35 grams))
• 1 TBS Baking Powder ((11 grams))
• 1 tsp Onion Powder
• 1/4 heaping tsp Smoked Paprika
• 1/8 tsp Cayenne Pepper
• to taste Kosher Salt & Ground Black Pepper
• 1/2 Cup Unsalted Butter (– melted & cooled (1 stick))
• 2 Large Eggs + 1 Egg Yolk (- at room temperature; beaten)
• 1 Cup Sour Cream ((8 ounces))
• 1 (15.25-ounce) Can Whole Kernel Sweet Corn (- drained)
• 1 (14.75-ounce) Can Cream Style Sweet Corn (– DO NOT drain)
• 1 Cup White Cheddar Cheese (– freshly shredded (4 ounces) (SEE NOTES))
• Optional for Serving: Scallions, Chives or Parsley (Melted Butter, and Freshly Grated Parmesan )

Instructions

1. 1

   Preheat Oven to 350 degrees F (or 325-degrees convection). Lightly grease an 9x9-inch or 8x10-inch casserole baking dish (2 ½ quart) with non-stick cooking spray. (SEE NOTES about baking pans)

2. 2

   Mix Dry Ingredients: In a small mixing bowl, combine all the dry ingredients along with 1 teaspoon salt and heaping ¼ teaspoon pepper. Whisk well until combined and set aside.

3. 3

   Whisk Wet Ingredients: Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, eggs, and sour cream until well combined and thick/creamy.

4. 4

   Add Dry to Wet Ingredients: Pour Dry into Wet Ingredients: Add the dry ingredients to the bowl. Whisk together until just combined and thick. (Note: The mixture should be a bit lumpy)

5. 5

   Stir In Both Types of Corn: Stir in Corn and Cheese: Add both types of corn and the cheese to the bowl. Use a spatula to fold the ingredients until just combined – do not over mix!

6. 6

   Transfer Corn Pudding to Casserole Dish: Transfer to Casserole Dish: Pour the corn mixture into the prepared baking dish.

7. 7

   Bake Corn Pudding Casserole: Bake for 40-50 minutes, or until the corn pudding casserole is just set in the center – the casserole should be deeply golden brown and every barely jiggly in the center. A toothpick inserted into the center of the casserole should come out relatively clean with a few moist crumbs.

8. 8

   Cool Casserole: Remove from the oven and place on a wire cooling rack. Let the casserole rest for 5-10 minutes to properly set. OPTIONAL: Brush the casserole with a bit of melted butter when it's fresh out of the oven for a truly buttery, decadent side dish!

9. 9

   Serve Cream Style Corn Casserole: Garnish with herbs and parmesan cheese if using. Serve warm and enjoy!