Preheat the oven to 350 degrees fahrenheit. Grease a 9X13 baking dish.
In a large bowl whisk together the eggs, sugar, sour cream, and butter. Whisk in the dry ingredients. Stir in the creamed corn until well combined.
Pour into the prepared casserole dish and bake for 40-45 minutes, rotating halfway through. When the pudding is golden brown and slightly firm to the touch, it is done.
Let cool for 10 minutes before serving. Scoop with a large spoon to serve.
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Shoot! I-Forgot-To-Buy-Cream-Style Corn version - If you have one can cream-style corn use that, plus one regular sweet corn kernels. To make cream-style corn at home, drain the corn, and puree it with 1/2 cup of milk per can. If using fresh corn, scrape the corn from 4 cobs, and proceed with blending with milk.
Cheesy: Omit the sugar and stir in 1 cup shredded cheese, such as sharp cheddar, colby jack, or Mexican. Sprinkle additional cheese on top before baking.
Sweet: Add up to 1/2 cup sugar for a slightly intensified sweetness.
Spicy: Omit the sugar and add 1 cup Mexican or Jack cheese, 1-2 diced fresh jalapenos, and 1/2 teaspoon garlic powder.
Cheddar, Bacon, and Chive: Omit the sugar, add 1 cup grated cheese, 4 slices cooked, crumbled bacon, and 2 tablespoons fresh chives or green onions. Serve with a dollop of sour cream.
Dairy-Free: Substitute vegan butter for the melted butter and dairy-free yogurt for the sour cream.
storing, freezing, and MAKE-AHEAD tips
Home cooks most often ask if this dish may be made ahead of time. In short, no. This corn pudding recipe is quick to mix together, and yields the best results if done right before baking. If you mix and let it sit, the baking powder starts to react, and you will be left with a sad, lifeless casserole.However, it may be baked ahead of time, cooled completely and covered. Store in the refrigerator up to 2 days before serving. To reheat, cover with foil and bake in a 300ºF oven until warm throughout, about 30 minutes.Individual servings may be reheated in the microwave for 30-45 seconds at full power.Recipe adapted from Barefeet in the Kitchen