Corn Pudding
This traditional favorite combines whole kernel corn, creamed corn, and a few everyday kitchen staples and tastes amazing alongside any meal. It’s so simple to make from scratch that it will become a must-have addition for any occasion.
Ingredients
- 5 eggs
- 29.5 ounces cream-style corn
- 15.25 ounces whole kernel corn drained
- ¼ cup white sugar
- 4 tablespoons cornstarch
- ½ cup whole milk
- ⅓ cup butter melted
Instructions
- Preheat oven to 400ºF.
- In a large bowl, combine the canned corn kernels, creamed corn, and eggs.
- Add the sugar and cornstarch.
- Stir in the milk and butter.
- Pour into an 8×8-inch baking dish sprayed with cooking spray.
- Bake for 55 minutes until slightly brown on top.
- Serve hot and ENJOY!
Notes
This recipe can easily be doubled to serve a larger crowd. You will want to adjust your bake time a little if you do this!
You should bring your eggs to room temperature before starting.
Use throw-away foil pans so your good casserole dishes aren’t tied up in the freezer, where they can’t be utilized for other delicious recipes!