Thanksgiving Corn Pudding

Thanksgiving Corn Pudding

Prep Time: 1 Hour

Yields: 8 Servings


Can you imagine Thanksgiving without a beautiful casserole reminiscent of the farm? This dish is perfect for the holiday table not only because of its flavor and eye appeal but you must remember that corn was a gift to the early colonists from the Native Americans at that very first Thanksgiving.


2 (12-ounce) packages frozen corn kernels, divided and thawed

1/3 cup granulated sugar

1/4 cup flour

2 tbsps cornmeal

6 tbsps butter, melted

1½ cups milk

4 eggs

1 tbsp minced garlic

¼ cup diced red bell pepper

¼ cup diced orange bell pepper

2 tbsps chopped chives

½ tbsp chopped tarragon leaves

1 cup shredded parmesan cheese, divided

salt and black pepper to taste

granulated garlic to taste


Preheat oven to 350°F. Lightly coat an 8" x 8" casserole dish with nonstick cooking spray and set aside. In the bowl of a food processor, combine 1 package corn, sugar, flour, cornmeal, butter, milk, eggs and minced garlic then process 1 minute or until ingredients are incorporated. In a large bowl, mix together cornmeal mixture, remaining package of corn, bell peppers, chives, tarragon and ½ cup Parmesan cheese. Season to taste using salt, pepper and granulated garlic. Pour mixture into prepared casserole dish and sprinkle with remaining Parmesan cheese. Bake 45–50 minutes or until top is golden brown.