Corn pudding is such a funny little side dish. I can't really even explain why, but it's one of my favorite Fall side-dishes!
For me, good corn-pudding is all about the texture. It's got to be just between souffle and cornbread... when it's don't right it's epic. When you miss it, well you really miss it with this dish in my option.
Fall 2019-2020 I had it down! We ate this as a family so many times! over the course of that next year I totally lost the recipe, struggled to recreate it and we had MANY sub-par Corn Pudding nights. haha
This year, the Universe brought the recipe back to me. I can't explain it, I just felt the recipe again. I knew how to make it and the family affirmed... we are back.
The Holiday feels came rushing in, I've never seen one food activate happy feelings like that Corn Pudding did.
Enjoy this simple family recipe and let me know if it makes it to your Thanksgiving Table!
1/2 cup Butter, melted ( or use Ghee to keep this Dairy Free)
1 can cream style Corn
1 can whole kernel Corn
1 1/2 cups Cornbread Mix ( I like the King Aurther Gluten Free one)
1 cup canned Coconut Milk
3 TBSP Brown Sugar
1/2 tsp Sea Salt
1 Yellow Onion, thinly slivered
2 TBSP Ghee
Preheat oven to 375. Butter a regular sized casserole dish, I like to use a square one- I just like that look.
In a skillet, melt the Ghee and then add the Onions. Sprinkle in the Salt and cook over a medium heat until very soft and maybe even starting to caramelize. Spoon the browned onions into the buttered casserole dish.
In a large bowl, whisk together the melted Butter, Coconut Milk, Brown Sugar, both cans of Corn. Sprinkle the Corn Bread Mix over the top and then gently fold in.
Pour the cornbread mix into the casserole dish, covering the onions.
Bake for 25-35 mins or until just browned on top.
Allow to cool and serve as a side to all your favorite Holiday Foods.