Corn Pudding Recipe
Creamy corn casserole like you've never had it before! This quick and easy corn pudding recipe makes a great side dish for everything from holiday dinners to everyday weeknight meals.
Servings: 12
Calories: 200kcal
Ingredients
- 5 large eggs (room temperature)
- 1/3 cup salted butter (melted and cooled)
- 1/4 cup granulated sugar
- 1/2 cup half and half
- 1/4 cup cornstarch
- 1/2 teaspoon vanilla extract
- Dash of nutmeg
- 15.25 ounces white shoepeg whole kernel corn, drained (1 can)
- 29.50 ounces cream-style corn (2 cans)
Instructions
- Preheat oven to 400 Degrees Fahrenheit. Spray a 9x13 baking pan with cooking spray.
- In a large bowl, lightly beat eggs. Add melted butter and sugar. 5 large eggs, 1/3 cup salted butter, 1/4 cup granulated sugar
- In a small bowl, whisk together the milk and cornstarch until smooth. Stir the cornstarch/milk mixture into the egg mixture. 1/2 cup half and half, 1/4 cup cornstarch
- Add the vanilla extract and dash of nutmeg. Stir in the drained corn and creamed corn. Mix well. 1/2 teaspoon vanilla extract, Dash of nutmeg, 15.25 ounces white shoepeg whole kernel corn, drained, 29.50 ounces cream-style corn
- Pour mixture into prepared casserole dish. Bake for 40-50 minutes or until the top is browned and the center is set.
Video
Notes
- How can you tell when corn pudding is done? The corn pudding casserole should be set around the edges, but it's ok if it is slightly jiggly in the center. If you insert a knife into the center, it should come out clean.
- Store any leftovers in an airtight container in the refrigerator.
Nutrition
Calories: 200kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 278mg | Potassium: 226mg | Fiber: 1g | Sugar: 9g | Vitamin A: 355IU | Vitamin C: 5.5mg | Calcium: 26mg | Iron: 0.8mg