Corn Pudding
Comfort food at its finest! This custardy corn casserole blends whole kernel and cream-style corn for a rich, satisfying side dish perfect for any holiday table.
Ingredients
5 large eggs
⅓ cup butter, melted and slightly cooled
¼ cup white sugar
½ cup milk
¼ cup cornstarch
1 (15.25 oz) can whole kernel corn, drained
2 (14.75 oz) cans cream-style corn
Instructions
Preheat your oven to 400°F (200°C). Grease a 2-quart casserole dish.
In a large bowl, lightly whisk the eggs.
Add the milk, melted butter, sugar, and cornstarch to the eggs, whisking until everything is fully combined.
Fold in the drained whole kernel corn and the cream-style corn, mixing gently to blend.
Pour the mixture into the prepared casserole dish.
Bake for about 1 hour, or until the top is golden brown and the pudding is set.
- Pro Tip
For a creamier texture, cover the casserole loosely with foil during the first 40 minutes of baking, then remove the foil to let the top brown nicely during the last 20 minutes.
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