Easy Homemade Corn Pudding
User Reviews
5
Easy Homemade Corn Pudding
Description
Easy Homemade Corn Pudding is a baked dish combining eggs, milk, melted butter, brown sugar, cornstarch, creamed corn, and drained whole corn kernels. Whisking the cornstarch into cold milk before adding it prevents lumps and helps thicken the pudding during baking. The mixture is stirred together with chives and seasonings, then baked until set and lightly golden on top.
This pudding has a soft, custard-like texture rather than a bread-like crumb, highlighting the natural sweetness and creaminess of the corn. The use of a 2-quart baking dish allows even cooking and setting of the pudding over the hour-long baking time.
The chives add a fresh, mild onion flavor that cuts through the sweetness, balancing the overall taste. The custard-like texture and mild sweetness make it a comforting side dish suitable for family meals and holiday dinners.
Its make-ahead capability allows mixing up to 48 hours in advance with refrigerated storage and a gentle stir before baking. Leftovers can be refrigerated or frozen, enhancing its convenience as a prepared side dish.
Ingredients
- 4 large egg
- ½ cup milk or light cream, whole
- 5 tablespoons butter melted and cooled, unsalted
- 2 tablespoons dark brown sugar
- 5 tablespoons cornstarch
- 30 ounces creamed corn 2 x 15 ounce cans
- 15 ounces corn kernels drained
- 1 tablespoon chives chopped fresh
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F. Grease a 2qt baking dish.
- In a large mixing bowl, add eggs and whisk.
- Whisk cornstarch and cold milk separately, add to egg mixture. Add melted butter and brown sugar.
- Stir in creamed corn, can of drained corn & chives.
- Pour mixture into casserole dish and bake for 1 hour or until set.
Notes
- Prepare the cornstarch and milk mixture cold, then combine with eggs for smooth custard texture.
- This dish stores well refrigerated for 3-4 days or frozen up to two months.
- Use cream instead of milk for a richer pudding if desired.
- Adjust salt depending on whether salted or unsalted butter is used.
- This pudding is moist and custard-like, not crumbly like a casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 0.5cups | |
| Calories | 262 | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 125mg | 42% |
| Sodium | 360mg | 15% |
| Potassium | 347mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 9mg | 10% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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