Corn Pudding

We recently tried corn pudding at one of our favorite BBQ joints in the area and we became addicted. I've tried replicating the corn pudding before by making Paula Deen's recipe and it was great. Then I came across this recipe from Cooks Country and it's FANTASTIC! This is Dr. Sweetpea's current favorite homemade corn pudding. He regularly asks me to make this as a side, but since it's so caloric, I make it once a month. Definitely a keeper in our household!

Corn Pudding

(Source: Cooks Country)

1 pound frozen corn

3/4 cup heavy cream

1/2 cup (2½ ounces) all-purpose flour

1/3 cup (1⅔ ounces) cornmeal

1/4 cup (1¾ ounces) sugar

1 1/4 teaspoons salt

1/4 teaspoon baking soda

1 cup sour cream

6 tablespoons unsalted butter, melted

1 large egg, lightly beaten

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Grease 8-inch square baking dish. Combine corn and ¼ cup water in microwave-safe bowl. Cover and microwave until corn is tender, about 7 minutes. Drain corn in colander.

Combine cream and 1½ cups corn in blender and process until coarse puree forms, about 30 seconds. Whisk flour, cornmeal, sugar, salt, and baking soda together in large bowl. Whisk sour cream, melted butter, egg, pureed corn mixture, and remaining corn together in separate bowl. Whisk sour cream mixture into flour mixture until combined. Transfer batter to prepared dish.

Bake until edges of pudding are lightly browned and top is slightly puffed, about 35 minutes. Let cool on wire rack for 10 minutes. Serve warm.