Creamy Corn Pudding with Crispy Onions and Herbs

• Vegetarian

• Produce

  • 1 15-ounce can Corn, regular
  • 1 15-ounce can Cream-style corn
  • 1 1/2 cups Crispy onions
  • 1/2 cup Parsley or other herb, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tbsp Baking powder
  • 2/3 cup Cornmeal, yellow
  • 2/3 cup Flour
  • 1 1/2 tsp Salt
  • 3 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 1/2 cup Butter, salted
  • 1 cup Sour cream or greek yogurt, light

Found on pinchofyum.com

Description

Ingredients

• ⅔ cup yellow cornmeal
• ⅔ 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)
• ½ cup salted butter, melted
• 1 egg
• 1 15-ounce can regular corn, drained
• 1 15-ounce can cream style corn
• ½ teaspoon salt
• 1½ cups crispy onions (I buy the ones in the salad section)
• ½ cup fresh chopped parsley or other herb of choice

Directions

• 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 9x13 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.