Corn Pudding

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This creamy and custard-like Corn Pudding is the ultimate comfort food! It's the perfect old fashioned side dish to make for Thanksgiving, Christmas, or other holiday dinners.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 162kcal

Author: Audrey Wood

Cost: $10

Equipment

8x8 inch casserole dish
Mixing bowl
Whisk
Large spoon

Ingredients

1 tablespoon butter melted and cooled
3 large eggs
1 can corn drained well (about 15 ounces)
1 can creamed corn do not drain (about 14.75 ounces)
2 tablespoons corn starch
¾ cup milk
2 tablespoons sugar
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste

Instructions

Preheat your oven to 350° and grease an 8x8 inch casserole dish.
Whisk your eggs together in a large bowl then add in the butter, corn starch, milk, sugar, salt, and pepper. Whisk everything together until the corn starch is incorporated.
1 tablespoon butter, 3 large eggs, 2 tablespoons corn starch, ¾ cup milk, 2 tablespoons sugar, ½ teaspoon salt, ¼ teaspoon black pepper
Add in the corn (well drained) and the creamed corn (do not drain). Stir with a large spoon.
1 can corn, 1 can creamed corn
Pour the mixture into your greased casserole dish. Bake for 1 hour and 20 minutes. The top of your corn pudding should be golden brown and the center set (with a slight jiggle). I recommend serving warm.

Bake times may vary slightly depending on your oven. You'll know your corn pudding is done with the top is golden brown.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

Nutrition