Side Dish: United States – Wyoming – Wyoming Corn Pudding

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 4 cups fresh corn kernels (about 6 medium ears)
- 1 cup (240 ml) whole milk
- 1/4 cup (60 ml) heavy cream
- 1/2 cup sour cream
- 3 large eggs
- 4 tbsp unsalted butter, melted, plus 1 tbsp for greasing pan
- 1 tbsp granulated sugar
- 1/3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1 cup shredded Wyoming sharp cheddar
- 2 tbsp chopped fresh chives or parsley for garnish

Show original ingredient measurements

- 4 cups (approx. 660 g) fresh corn kernels (about 6 medium ears)
- 1 cup (240 ml) whole milk
- 1/4 cup (60 ml) heavy cream
- 1/2 cup (120 g) sour cream
- 3 large eggs
- 4 tbsp (57 g) unsalted butter, melted, plus 1 tbsp (14 g) for greasing pan
- 1 tbsp (12 g) granulated sugar
- 1/3 cup (45 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (0.5 g) black pepper
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1 cup (113 g) shredded Wyoming sharp cheddar
- 2 tbsp (8 g) chopped fresh chives or parsley for garnish

Instructions

Gram weights below are shown as approximate US weights.

Short Description:
A creamy, custard-style corn casserole that highlights fresh summer corn and regional Wyoming sharp cheddar for a rich, comforting side dish. Baked until set and lightly golden, it pairs well with roasted meats or barbecue.

Regional Notes:
This Wyoming version emphasizes fresh local corn and regional cheeses—typically a tangy Wyoming sharp cheddar—giving the pudding a sturdier, savory-cheese character compared with sweeter, syrupy corn puddings elsewhere. Using a mix of pureed and whole kernels preserves the fresh-corn texture common in Rocky Mountain preparations.

1. Preheat the oven to 350°F (175°C). Grease an 8x8-inch (2.0 L) baking dish with 1 tbsp butter.
2. Place about 2 1/2 cups of the corn kernels and the milk in a blender or food processor and pulse until mostly smooth but still slightly textured (about 6–8 quick pulses). Transfer to a large mixing bowl.
3. Add the heavy cream, sour cream, eggs, melted butter, granulated sugar, flour, baking powder, salt, pepper, and cayenne (if using) to the bowl with the pureed corn. Whisk until thoroughly combined and smooth.
4. Fold in the remaining 1 1/2 cups whole corn kernels and 3/4 cup of the shredded Wyoming sharp cheddar, reserving the rest of the cheese for topping.
5. Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining 1/4 cup shredded cheddar evenly over the surface.
6. Bake in the preheated oven until the pudding is set in the center and the top is lightly golden, about 40–50 minutes. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
7. Remove from the oven and let rest for 10 minutes to finish setting. Garnish with chopped chives or parsley before serving warm.

Short Description:
A creamy, custard-style corn casserole that highlights fresh summer corn and regional Wyoming sharp cheddar for a rich, comforting side dish. Baked until set and lightly golden, it pairs well with roasted meats or barbecue.

Regional Notes:
This Wyoming version emphasizes fresh local corn and regional cheeses—typically a tangy Wyoming sharp cheddar—giving the pudding a sturdier, savory-cheese character compared with sweeter, syrupy corn puddings elsewhere. Using a mix of pureed and whole kernels preserves the fresh-corn texture common in Rocky Mountain preparations.

1. Preheat the oven to 350°F (175°C). Grease an 8x8-inch (2.0 L) baking dish with 1 tbsp (14 g) butter.
2. Place about 2 1/2 cups (approx. 410 g) of the corn kernels and the milk in a blender or food processor and pulse until mostly smooth but still slightly textured (about 6–8 quick pulses). Transfer to a large mixing bowl.
3. Add the heavy cream, sour cream, eggs, melted butter, granulated sugar, flour, baking powder, salt, pepper, and cayenne (if using) to the bowl with the pureed corn. Whisk until thoroughly combined and smooth.
4. Fold in the remaining 1 1/2 cups (approx. 250 g) whole corn kernels and 3/4 cup (85 g) of the shredded Wyoming sharp cheddar, reserving the rest of the cheese for topping.
5. Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining 1/4 cup (28 g) shredded cheddar evenly over the surface.
6. Bake in the preheated oven until the pudding is set in the center and the top is lightly golden, about 40–50 minutes. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
7. Remove from the oven and let rest for 10 minutes to finish setting. Garnish with chopped chives or parsley before serving warm.