Corn Pudding Recipe
User Reviews
4.7
Corn Pudding Recipe
Description
The Corn Pudding Recipe combines whole white shoepeg corn and cream-style corn with a custard base made from eggs, melted butter, sugar, vanilla, nutmeg, and smooth half and half mixed with cornstarch. Baking this mixture in a casserole at 400°F allows it to set into a softly firm pudding with a light, browned crust. The combination of creamed and whole kernels gives it texture variation with smoothness and slight corn bite.
The sweetness is balanced by the vanilla and a touch of nutmeg, adding subtle warmth. The baked texture holds together well, making it a suitable accompaniment to savory dishes or a flavorful side for holiday meals.
To check doneness, the pudding should be set around the edges and slightly jiggly in the center, with a knife inserted coming out clean. Leftovers store well in the refrigerator in an airtight container and can be reheated gently.
Ingredients
- 5 large egg room temperature
- 1/3 cup butter melted and cooled, salted
- 1/4 cup granulated sugar
- 1/2 cup half and half
- 1/4 cup cornstarch
- 1/2 teaspoon vanilla extract
- nutmeg dash
- 15.25 ounces shoepeg corn 1 can, white, whole kernel, drained
- 29.50 ounces cream-style corn (2 cans)
Instructions
- Preheat oven to 400 Degrees Fahrenheit. Spray a 9x13 baking pan with cooking spray.
- In a large bowl, lightly beat eggs. Add melted butter and sugar. 5 large eggs, 1/3 cup salted butter, 1/4 cup granulated sugar
- In a small bowl, whisk together the milk and cornstarch until smooth. Stir the cornstarch/milk mixture into the egg mixture. 1/2 cup half and half, 1/4 cup cornstarch
- Add the vanilla extract and dash of nutmeg. Stir in the drained corn and creamed corn. Mix well. 1/2 teaspoon vanilla extract, Dash of nutmeg, 15.25 ounces white shoepeg whole kernel corn, drained, 29.50 ounces cream-style corn
- Pour mixture into prepared casserole dish. Bake for 40-50 minutes or until the top is browned and the center is set.
Notes
- Store any leftovers in an airtight container in the refrigerator.
- The corn pudding is cut into 12 pieces; serving size is one piece.
- Doneness is indicated when edges are set but center may be slightly jiggly; a knife inserted in center should come out clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 278mg | 12% |
| Potassium | 226mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 26mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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