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Corn Pudding
This corn pudding recipe is creamy and delicious and so easy that it requires only 5 minutes of prep and a handful of ingredients!
Prep Time
5 mins
Cook Time
5 mins
Total Time
1 hr
Servings: 6 servings
Calories: 220 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- ¼ cup unsalted butter melted, divided
- 1 (10-ounce) package frozen corn thawed and patted dry (or 2 cups fresh corn kernels)
- 1 (15-ounce) can cream-style corn
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- 3 to 5 dashes hot sauce optional
- 2 large eggs
- ½ cup milk
- 2 tablespoons cornstarch
Instructions
- Place a rack in the center of your oven and preheat to 350°F. Generously brush a deep 8x8 inch baking dish or similar 1½-quart baking dish with melted butter (reserve the rest).
- Place the thawed corn and creamed corn in a large bowl. Stir in the sugar, salt, onion powder, and hot sauce.
- In a separate bowl, whisk together the eggs, milk, and cornstarch. Stir in the reserved butter.
- Pour the milk mixture into the corn mixture and stir to combine. Transfer to the prepared dish.
- Bake corn pudding for 45 to 55 minutes, or until it's light golden brown and set at the edges but wobbles in the center when you shake the pan. If you insert a butter knife in the center, it will look moist but not raw. Let sit 5 minutes, then serve warm.
Cup of Yum
Notes
- TO STORE: Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days, or you can wrap it in the baking dish if you have a larger portion of leftovers.
- TO REHEAT: Warm up individual servings in the microwave, or reheat the entire dish in a 350ºF oven until warmed through.
- TO FREEZE: Wrap corn pudding tightly in the baking dish (assuming it’s freezer-safe!) or transfer smaller portions of leftovers to an airtight container. Freeze for up to 3 months and thaw in the refrigerator before reheating.
- TO STORE: Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days, or you can wrap it in the baking dish if you have a larger portion of leftovers.
- TO REHEAT: Warm up individual servings in the microwave, or reheat the entire dish in a 350ºF oven until warmed through.
- TO FREEZE: Wrap corn pudding tightly in the baking dish (assuming it’s freezer-safe!) or transfer smaller portions of leftovers to an airtight container. Freeze for up to 3 months and thaw in the refrigerator before reheating.
Nutrition Information
Serving
1(of 6)
Calories
220kcal
(11%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
76mg
(25%)
Potassium
254mg
(7%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
532IU
(11%)
Vitamin C
6mg
(7%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 220
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 220kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 76mg | 25% |
| Potassium | 254mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.