Corn Pudding
You'll love the velvety goodness of this creamy Southern corn pudding! It's a rich, comforting side dish recipe that's perfect for Thanksgiving!
Servings 6
Calories 425kcal
Equipment
Ingredients
- 2 tablespoons white sugar
- 2 tablespoons maple syrup
- ½ cup evaporated milk
- ¼ cup cornstarch
- pinch salt
- pinch black pepper
- 5 eggs beaten
- ½ cup butter melted and cooled
- 15 ounces whole kernel corn drained
- 30 ounces cream-style corn
- green onions garnish
Instructions
- Preheat oven to 350 °F. Grease a 9x9-inch or 8x11-inch casserole dish and set aside.
- In a large bowl, mix the sugar, maple syrup, evaporated milk, cornstarch, salt, and black pepper until the cornstarch has dissolved completely.
- Beat in the eggs and mix completely.
- Stir in the butter, then add in the corn.
- Spoon into the prepared pan.
- Bake in the preheated oven for 30-40 minutes, or until the casserole has set and an insta-read thermometer registers 165F. A knife inserted should come out clean, but the casserole is still jiggly!
Notes
Storage:
Let leftover corn pudding cool completely. Then, cover the baking dish tightly with plastic wrap or scoop extras into an airtight container.
Store it in the fridge for up to three days. Cover the casserole dish with extra aluminum foil, and you can freeze it for up to two months.
Tips:
-
- Make sure your eggs are at room temperature, and let the butter cool before you mix them together—no one likes curdled eggs!
- This is not a bready recipe, so don’t overbake it! It'll still have a slight jiggle in the middle when it's finished baking.
- I use evaporated milk to give the corn pudding a rich texture. Be careful not to grab sweetened condensed milk by accident
Nutrition
Calories: 425kcal | Carbohydrates: 51g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 683mg | Potassium: 406mg | Fiber: 2g | Sugar: 15g | Vitamin A: 826IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 1mg
