Corn Pudding

Corn pudding is comfort food at its best. This creamy corn casserole is easy to make with both whole kernel and cream-style corn, resulting in a custardy pudding that will be a welcome addition to your dinner 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 ounce) can whole kernel corn, drained

  • 2 (14.75 ounce) cans cream-style corn


Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.

  2. Whisk eggs lightly in a large bowl. Add milk, melted butter, sugar, and cornstarch; whisk until well combined. Stir in drained corn and cream-style corn until fully blended. Pour mixture into the prepared casserole dish.

  3. Bake in the preheated oven until golden brown, about 1 hour.

Sides, casseroleJohn Morgancorn, pudding, casseroleComment