Pancetta & Cheddar Corn Pudding
This rich and creamy Pancetta & Cheddar Corn Pudding is the ultimate comfort food side dish, featuring sweet corn, smoky pancetta, sharp cheddar cheese, and a deliciously custardy texture. Perfect for holiday dinners, Sunday suppers, or family gatherings, this easy corn pudding recipe is a savory twist on a classic Southern favorite!
What is corn pudding?
Corn pudding is a classic Southern side dish made with corn, eggs, milk or cream, butter, and other ingredients. It has a soft, creamy, custard-like texture that falls somewhere between cornbread and soufflé.
What is the difference between corn pudding and corn casserole?
Corn pudding typically has a softer, creamier, custard-like consistency, while corn casserole is usually thicker and more bread-like, often made with cornbread mix.
Can I use fresh, frozen, or canned corn?
Yes! Fresh, frozen, and canned corn all work well in corn pudding. If using frozen corn, thaw anddrainit first. If using canned corn, drain it thoroughly.
Can corn pudding be made ahead of time?
Yes! You can prepare the ingredients ahead of time and refrigerate them until ready to bake. For the best texture, bake just before serving.
How do I know when corn pudding is done?
Corn pudding is done when the edges are set, the center is slightly firm with a little jiggle, and the top is golden brown. A knife inserted near the center should come out mostly clean.
Cook with me!
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Pancetta & Cheddar Corn Pudding
Ingredients
- 1/2 cup unsalted butter melted or browned, slightly cooled
- 6-8 oz pancetta cooked
- 4 large eggs
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1/3 cup sour cream
- 1/3 cup whole milk or buttermilk
- 8.5 oz cornbread mix
- 15.25 oz can corn kernels well drained
- 15 oz can cream of corn or see note for substitute
- 8 oz cheddar cheese grated
- whipped honey butter for serving
Instructions
- Preheat oven to 375F. Butter a 4-quart casserole baking dish then set aside.
- Cook the pancetta, then remove to a bowl with a slotted spoon. If browning the butter, also let cool slightly to room temperature (about 15 minutes).
- In a large bowl, combine the eggs, sugar, honey, and cooled butter. Whisk vigorously for 1-2 minutes.
- Add the sour cream, milk, and cornbread mix to whisk until smooth.
- Stir in the drained can of corn, cream of corn (or see note below for substitute), half of the pancetta, and half of the grated cheddar.
- Once well combined, transfer the batter into the prepared casserole dish. Top with the remaining grated cheddar.
- Bake on the middle rack for 40 to 45 minutes, until deeply golden on top and a toothpick inserted into the center comes out clean.
- TIP: After baking, immediately brush with a mixture of 2 tablespoons melted butter and 1 tablespoon honey. Add the remaining pancetta and (optional) fresh chives or thyme for added color.
- NOTE: To substitute cream of corn, you’ll need another can of corn kernels. Separate the corn kernels from the liquids, then place the kernels in a food processor with 1/4 cup of the liquid and 1 teaspoon cornstarch. Blend until very creamy and mostly smooth.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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