0 from 15 votes
Creamy Corn Pudding
This creamy corn pudding is easily made from scratch with and loaded with creamed corn, kernel corn and bakes up like a dream!
Prep Time
10 mins
Cook Time
10 mins
Servings: 8
Calories: 216 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- ¼ cup white sugar to taste
- 1/4 cup milk
- 1/4 cup heavy cream
- 1/4 cup cornstarch
- pinch nutmeg
- pinch salt
- pinch black pepper
- 5 large eggs beaten well
- 1/2 cup salted butter melted, and cooled
- one 15-ounce can 15 ounce can whole kernel corn
- two 15-ounce cans cream-style corn
Instructions
- Preheat your oven to 350 °F. Grease a 10-inch round baking dish and set aside.
- In a large bowl, mix the sugar, milk, cream, cornstarch, nutmeg, salt and black pepper until the cornstarch has dissolved completely.
- Add in the eggs and mix completely.
- Stir in the butter, then add in the two different types of corn, mixing everything together thoroughly.
- Spoon into the prepared pan.
- Bake in the preheated oven for 30-40 minutes, or until the casserole has set. A knife inserted should come out clean, but the casserole is still jiggly!
Cup of Yum
Notes
- Add in some red pepper flakes for heat, or a pinch of cayenne
- Lessen the sugar if you like a more savory casserole
Nutrition Information
Calories
216kcal
(11%)
Carbohydrates
11g
(4%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
158mg
(53%)
Sodium
152mg
(6%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
645IU
(13%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 216
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 158mg | 53% |
| Sodium | 152mg | 6% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 645IU | 13% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.