Description
Corn pudding is a creamy, custard-like side dish made with sweet corn, butter, eggs, and milk. Perfectly balanced between savory and sweet, it’s a comforting addition to holiday meals, potlucks, and family dinners.
Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 2 large eggs
- 1/4 cup butter, melted
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish with butter or non-stick spray.
- In a large mixing bowl, whisk the eggs until well beaten.
- Add drained whole kernel corn, cream-style corn, melted butter, sugar, milk, and salt. Stir to combine.
- In a separate bowl, combine the flour and baking powder. Stir into the wet mixture until evenly incorporated.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake uncovered for 45–50 minutes, or until the top is golden and the center is set.
- Let cool for a few minutes before serving to allow it to firm up slightly.
Notes
- Add shredded cheddar cheese for a savory twist.
- Mix in chopped jalapeños or green onions for added flavor and texture.
- Substitute all-purpose flour with a gluten-free blend for a gluten-free version.
- Store leftovers in the fridge for up to 4 days and reheat in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 7g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
