Description
This creamy, comforting Corn Pudding combines whole kernel corn, cream-style corn, and a custard base to create a delicious side dish perfect for holiday meals or everyday dinners. Baked to a golden brown, it offers a sweet and savory flavor with a smooth, tender texture.
Ingredients
Scale
Corn Mixture
- 15.25 ounces whole kernel corn, drained
- 29.5 ounces cream-style corn
Custard and Binding Ingredients
- 5 eggs
- ¼ cup white sugar
- 4 tablespoons cornstarch
- ½ cup whole milk
- ⅓ cup butter, melted
Instructions
- Preheat the oven: Set your oven to 400ºF (204ºC) to prepare it for baking the corn pudding.
- Combine corn and eggs: In a large bowl, mix together the drained whole kernel corn, cream-style corn, and eggs to create the base of the pudding.
- Add sugar and cornstarch: Stir in the white sugar and cornstarch to sweeten and thicken the mixture.
- Mix in milk and butter: Incorporate the whole milk and melted butter to enrich the pudding and add moisture.
- Prepare baking dish: Spray an 8×8-inch baking dish with cooking spray to prevent sticking, then pour in the prepared mixture evenly.
- Bake the pudding: Place the dish in the preheated oven and bake for 55 minutes or until the top turns slightly golden brown and the pudding is set.
- Serve and enjoy: Remove from oven and serve the corn pudding hot for best flavor and comfort.
Notes
- Use fresh or frozen corn if canned is unavailable, but adjust liquid content accordingly.
- For a richer taste, substitute whole milk with half-and-half or cream.
- To make it less sweet, reduce the sugar to 2 tablespoons.
- Allow the pudding to cool slightly before serving to help it firm up.
- This dish pairs well with roasted meats, especially turkey or ham.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: corn pudding, baked corn dish, creamy corn casserole, holiday side dish, classic southern corn pudding
