Corn Pudding Casserole
A creamy, gluten-free casserole that blends the sweetness of corn with a rich texture, perfect as a comforting side or main course.
Ingredients
Main Ingredients
- 8 oz Cream Cheese adds creaminess and richness
- 1/4 cup Sugar balances the savory taste
- 4 large Egg Whites provides structure
- 1 cup Milk contributes to the creamy texture
- 4 tbsp Butter enhances flavor
- 1 tsp Salt seasoning to elevate taste
- 1 tsp Pepper seasoning to elevate taste
- 1/4 tsp Ground Nutmeg adds warmth and flavor
- 1 can Cream-Style Corn brings sweetness and smooth texture
- 1 can Whole Kernel Corn adds texture
- 1 tsp Baking Soda helps the casserole rise
- 1 tsp Baking Powder helps the casserole rise
- 1 cup Stone-Ground Yellow Cornmeal provides a hearty base
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- Grease a casserole dish lightly with butter or cooking spray.
- In a mixing bowl, combine the cream cheese and sugar. Beat until smooth.
- Stir in the egg whites until fully incorporated.
- Pour in the milk and melted butter, mixing well.
Cooking/Assembly
- In a separate bowl, mix the cream-style corn and whole kernel corn together.
- Fold this corn mixture into the cream cheese mixture gently.
- Sprinkle the ground nutmeg, baking soda, baking powder, and cornmeal into the mixture, stirring until just combined.
- Pour the entire mixture into your prepped casserole dish, spreading it evenly.
- Bake for 45-50 minutes, until the top is golden and a toothpick inserted comes out clean.
Serving
- Remove the casserole from the oven and let it cool for about 10 minutes.
- Slice into squares and serve warm.
Notes
Use room temperature cream cheese for easier blending. For extra flavor, try adding fresh herbs. Prepare the corn pudding mixture in advance for convenience.