Classic Corn Pudding
Classic corn pudding is creamy, soft and loaded with canned corn and creamed corn for a slightly sweet, slightly savory side dish that’s great for holidays and special occasions.
Yield: 12 servings
Ingredients
- 5 large eggs, beaten
- ¼ cup granulated sugar
- ½ cup milk (skim is fine)
- ¼ cup unsalted butter, melted and slightly cooled
- 1 (14.5 oz.) can regular corn, drained (or 1 ½ cups frozen, thawed)
- 2 (14.5 oz.) cans creamed corn
- ¼ cup all-purpose flour (or sub cornstarch)
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350. Spray a 9x13 casserole dish or 3-quart dish with nonstick cooking spray and set aside.
- In a large bowl, beat together the eggs and sugar until combined. Add the milk and butter and stir until combined.
- Add the regular corn and creamed corn and stir until combined. Add the flour and salt and mixture until combined.
- Pour the mixture into the prepared baking dish. It will be very liquid.
- Bake at 350 for 55-60 minutes, until browned on the edges and set.
- Let rest for 10 minutes before cutting.
Notes
Leftovers: Leftovers, once cooled, can be stored in the refrigerator in a covered container for up to 5 days. (Or put plastic wrap over your casserole dish.) Reheat in individual servings in the microwave.
Nutrition
Serving: 1serving | Calories: 118kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 88mg | Sodium: 143mg | Fiber: 1g | Sugar: 6g
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