Corn pudding is an old Native American dish that was shared with the Spaniards and Englishmen. Historically the dish was stewed ground corn and water along with a thickening agent. Southerners got ahold of this recipe and repurposed it to be a cross between fried creamed corn and a sweet corn custard.
This dish started out pretty labor intensive, getting fresh corn removing the husk, grating and cutting the kernels off the cob, and about 5-6 more steps. My dish is quick and easy. Approximately 80% of this amazingly delicious recipe comes out of a can or a box.
1/2 cup butter, 1 egg, slightly beaten, 1 cup buttermilk, 1/4 cup grated cheddar cheese, 1 (8 1/2 oz.) box cornbread mix, 1/2 teaspoon nutmeg, 1 (14 1/2 oz.) can creamed corn, 1 (14 1/2 oz.) can drained whole kernel corn, 3 tablespoons sugar.
Now the hard part! Preheat the oven to 350 degrees. Pull out the 8 x 8 casserole dish, add the butter and put in the microwave for 30 seconds to melt the butter. Remove from the microwave allow to cool. After the butter cools add the egg, mix well. Add the rest of the ingredients, mix well. Put in the oven and bake uncovered for 45 – 60 minutes or until a knife inserted near the middle of the dish comes out clean.