Creamy Corn Pudding with Crispy Onions and Herbs

Name: Puding Jagung Krim dengan Bawang Renyah dan Rempah-rempah
Total time: 42 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 2/3 cup yellow cornmeal; 2/3 cup flour; 3 tablespoons sugar; 1 tablespoon baking powder; 1 teaspoon salt; 2 tablespoons oil; 1 cup light sour cream or Greek yogurt (I used a half cup of each); 1/2 cup salted butter, melted; 1 egg; 1 15 -ounce can regular corn, drained; 1 15 -ounce can cream style corn; 1/2 teaspoon salt; 1 1/2 cups crispy onions (I buy the ones in the salad section); 1/2 cup fresh chopped parsley or other herb of choice

This creamy corn pudding with crispy onions and herbs is perfect for Thanksgiving. It is so simple and comes together in a flash.

⏱️ 42 min 🔪 Prep: 7 min 🔥 Cook: 35 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Puding Jagung Krim dengan Bawang Renyah dan Rempah-rempah

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

12 servings

2/3 cup yellow cornmeal
2/3 cup flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons oil
1 cup light sour cream or Greek yogurt (I used a half cup of each)
1/2 cup salted butter, melted
1 egg
1 15 -ounce can regular corn, drained
1 15 -ounce can cream style corn
1/2 teaspoon salt
1 1/2 cups crispy onions (I buy the ones in the salad section)
1/2 cup fresh chopped parsley or other herb of choice

Steps

Preheat the oven to 350. Combine the cornmeal, flour, baking powder, sugar, salt, and oil in a bowl. Work the mixture with a fork until no longer clumpy.
In a separate bowl, whisk the Greek yogurt, sour cream, butter, and egg until smooth. Add the corn, cream corn, and dry mix from step one, and stir until just combined.
Pour into a greased 9×13 baking dish and bake for 30 minutes. Remove from oven, top with crispy onions, and return to oven for 5 minutes. Remove from oven and let stand for 10 minutes. Sprinkle with herbs before serving.