Homestyle Creamy Corn Pudding

1. Preheat Oven

Start by adjusting your oven rack to the upper-middle position and preheating the oven to 400 degrees. While the oven heats, grease an 8-inch square baking dish to ensure the pudding doesn't stick.

2. Thaw Corn

Place the frozen corn in a microwave-safe bowl with 1/4 cup of water. Cover the bowl and microwave the corn for about 7 minutes, until it's fully thawed. Drain the corn using a colander to remove any excess water.

3. Blend Corn and Cream

Combine 3/4 cup of heavy cream and 1.5 cups of the microwaved corn in a blender. Blend the mixture for about 30 seconds, until it forms a coarse puree.

4. Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, salt, and baking soda.

5. Combine Wet Ingredients

In a separate bowl, mix the sour cream, melted butter, and lightly beaten egg. Add the pureed corn mixture and the remaining whole corn. Whisk these wet ingredients together until they are well combined.

6. Combine Wet and Dry Mixtures

Pour the sour cream mixture into the bowl with the dry ingredients. Whisk everything together until just combined, being careful not to overmix.

7. Bake

Transfer the batter to the prepared baking dish, spreading it out evenly. Place the dish in the preheated oven and bake for about 35 minutes, until the edges are lightly browned and the top is slightly puffed.

8. Cool and Serve

Once baked, remove the dish from the oven and let the corn pudding cool on a wire rack for about 10 minutes. Serve the pudding warm.