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5
from 1 vote
Laura's Corn Pudding Recipe
Thick, custardy, and just ever-so-slightly sweet, corn pudding is a perfect holiday side to balance your plate full of savory and rich foods!
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Side Dish
Cuisine:
American
Diet:
Gluten Free, Vegetarian
Servings:
12
Author:
Melissa Griffiths
Ingredients
5
eggs
¼
cup
butter
melted and cooled
¼
cup
granulated sugar
½
cup
milk
4
tablespoons
cornstarch
1
can
corn
(14.5 ounce), drained
2
cans
creamed corn
(14.5 ounce)
Instructions
Preheat the oven to 400 degrees F., and grease a 2-quart baking dish (9-inch square or an 7x11-inch dish both work great).
In a large bowl, beat together the eggs, butter, and sugar. Mix in the milk and cornstarch, and mix until no lumps remain.
Add the corn and creamed corn. Stir well to combine.
Add the corn mixture to the prepared baking dish.
Bake for 45 to 60 minutes, or until the top is browned and the center is just a little jiggly when you shake the pan a bit.
Let the mixture cool for 10 minutes, and then serve warm.
Notes
This is a thick-custardy corn pudding and goes great with all your holiday meals.
Nutrition
Serving:
1
of 12 servings
|
Calories:
183
kcal
|
Carbohydrates:
29
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.2
g
|
Cholesterol:
80
mg
|
Sodium:
271
mg
|
Potassium:
224
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
383
IU
|
Vitamin C:
5
mg
|
Calcium:
27
mg
|
Iron:
1
mg