Description
Corn Pudding is a creamy, custard-like side dish made with sweet corn, eggs, milk, and butter. It’s a cozy and satisfying recipe perfect for holidays, potlucks, or weeknight dinners — easy to prep and always a crowd-pleaser.
Ingredients
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can cream-style corn
- 2 large eggs
- 1 cup milk or heavy cream
- 1/4 cup unsalted butter, melted
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- Optional: pinch of nutmeg or black pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole dish.
- In a large bowl, whisk together eggs, milk, and melted butter until smooth.
- Add in whole kernel corn, cream-style corn, flour, sugar, baking powder, salt, and optional seasoning. Stir until fully combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 50–60 minutes, or until the top is golden and the center is set. A knife inserted in the middle should come out mostly clean.
- Let cool for 5–10 minutes before serving warm.
Notes
For a savory version, reduce sugar and add shredded cheese, sautéed onions, or jalapeños.Use fresh or thawed frozen corn instead of canned, if preferred.To make ahead, bake and reheat before serving — great for meal prep.Substitute flour with gluten-free all-purpose blend for a gluten-free version.Dairy-free alternatives: use plant-based milk and vegan butter.
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 10g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
