Creamy Corn Pudding with Crispy Onions and Herbs

• yellow cornmeal↗0.66666666666667 cup
• flour↗0.66666666666667 cup
• sugar↗3 tablespoon
• baking powder↗1 tablespoon
• salt↗1 teaspoon
• oil2 tablespoon
• light sour cream or Greek yogurt (I used a half cup of each)↗1 cup
• salted butter, melted↗0.5 cup
• egg↗1
• can regular corn, drained↗1
• can cream style corn↗1
• salt↗0.5 teaspoon
• crispy onions (I buy the ones in the salad section)1.5 cup
• fresh chopped parsley or other herb of choice0.5 cup

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.