Corn Pudding
User Reviews
5
Corn Pudding
Description
Corn Pudding presents a comforting blend of corn kernels and cream-style corn bound by eggs and thickened with cornstarch, adding body without heaviness. The inclusion of butter and milk enriches the custard base. Baking at 400 degrees for an hour sets the pudding with a creamy yet firm consistency. The texture is smooth with occasional corn bites, accompanied by a sweet, mellow flavor from sugar and corn. This dish serves well as a warm side alongside meats or roasted vegetables, providing a creamy counterpoint to savory plates.
The recipe is straightforward, requiring the ingredients to be whisked together thoroughly before baking in a casserole dish. It's a practical dish that can be prepared ahead and baked when needed. The procedure ensures the corn pudding retains moisture and a delicate structure without becoming dense.
Ingredients
- ½ cup milk whole
- 4 tablespoons cornstarch
- ⅓ cup butter , softened
- 5 large egg
- ¼ cup sugar
- 1 can corn 15.25 ounce can, drained, whole kernel
- 2 cans cream-style corn , 14.75 ounce cans
Instructions
- Preheat oven to 400 degrees.
- Add the milk to a large bowl.
- Add in the cornstarch and whisk fully.
- Add in the rest of the ingredients and stir until combined.
- Pour into a large casserole baking dish and cook for an hour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 82mg | 27% |
| Sodium | 341mg | 14% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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