Corn Pudding Casserole (No Jiffy Mix/No Creamed Corn)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing healthy fats.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often cheaper.

Add one bag of frozen corn to the blender and save the other bag for later.

Add 4 eggs to the blender with the corn.

Pour in 3/4 cup of whole milk and 1 cup of heavy cream into the blender.

Add 1/2 stick of melted butter to the blender.

Add 1/3 cup of sugar and 1 1/2 teaspoons of kosher salt to the blender.

Blend the mixture until smooth, ensuring there are no corn kernels left.

In a separate bowl, combine 1/3 cup of all-purpose flour with 1 teaspoon of baking powder and whisk until combined.

Pour the corn puree into a large bowl and whisk in the flour mixture.

Add 2 tablespoons of freshly snipped chives and freshly cracked pepper to the mixture.

Stir in the second bag of frozen corn for texture.

Pour the mixture into a greased 9 by 12 casserole dish.

Bake in the oven at 350°F for 40 to 45 minutes until golden brown and set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens