Corn Pudding Recipe

 

Corn Pudding Recipe

Corn Pudding Recipe is a quick and easy side dish for everything from holiday dinners to everyday weeknight meals. 

Corn pudding is a delightful mix of creamy, sweet, and savory flavors. Perfect for Thanksgiving, Christmas, or a cozy Tuesday dinner, our simple Corn Pudding recipe boasts hints of vanilla and nutmeg that everyone will adore. It bakes in 45 minutes with a custard-like texture but only takes 10 to prepare!

Top of Form

Bottom of Form

Ingredients

5 large eggs (room temperature)

1/3 cup salted butter (melted and cooled)

1/4 cup granulated sugar

1/2 cup half and half

1/4 cup cornstarch

1/2 teaspoon vanilla extract

Dash of nutmeg

15.25 ounces white shoepeg whole kernel corn, drained (1 can)

29.50 ounces cream-style corn (2 cans)

Instructions

1.                  Preheat oven to 400 Degrees Fahrenheit. Spray a 9×13 baking pan with cooking spray.

2.                  In a large bowl, lightly beat eggs. Add melted butter and sugar. Use 5 large eggs, ⅓ cup salted butter, ¼ cup granulated sugar

3.                  In a small bowl, whisk together the milk and cornstarch until smooth. Stir the cornstarch/milk mixture into the egg mixture. Use ½ cup half and half, ¼ cup cornstarch

4.                  Add the vanilla extract and dash of nutmeg. Stir in the drained corn and creamed corn. Mix well and add ½ teaspoon vanilla extract, Dash of nutmeg, 15.25 ounces white shoepeg whole kernel corn, drained, 29.50 ounces cream-style corn

5.                  Pour the mixture into the prepared casserole dish. Bake for 40-50 minutes or until the top is browned and the center is set.

Storage and Reheating

Storing Leftover Corn Pudding: Allow the corn pudding to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.

Reheating Instructions: For the best results, reheat individual servings in the microwave for 1-2 minutes, checking and stirring every 30 seconds to ensure even heating. If using an oven, cover the pudding with aluminum foil to prevent it from drying out and reheat at 325°F (165°C) until warmed through, which might take about 15-20 minutes.

Freezing for Later: I recommend enjoying corn casserole fresh for the best taste and texture, but it can be frozen. Let the pudding cool completely, then transfer to a freezer-safe container, leaving a small space at the top for expansion. Thaw in the refrigerator overnight and reheat as instructed above. Please note that the texture may change slightly when thawing and reheating.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.