0 from 36 votes
Homemade Corn Pudding Recipe
This delicious homemade corn pudding recipe comes together with a few ingredients and is always a family favorite during the holidays.
Prep Time
15 mins
Cook Time
1 hr
Servings: 12
Calories: 152 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 5 large eggs
- 3 tablespoons cornstarch
- 1/4 teaspoon ground nutmeg + more for garnish
- 1/4 teaspoon ground white pepper
- 1 ½ teaspoons salt
- 1/4 cup sugar
- 4 tablespoons melted unsalted butter
- 2 cups whole milk
- 4 cups corn kernels
Instructions
- Preheat the oven to 375°.
- In a large bowl whisk together the eggs, cornstarch, nutmeg, pepper, salt, and sugar until combined.
- Next add in the melted butter and milk and whisk until smooth.
- Fold in the corn kernels and transfer the mixture to a 13x9 casserole dish that’s been sprayed with no-stick spray and bake in the oven at 50-60 minutes or until lightly browned on top and firm in the center. The eggs may creep up the sides of the dish, but do not worry as they will settle once it slightly cools after taking it out.
- Add on optional garnishes of ground nutmeg and chopped fresh parsley or chives and serve warm.
Cup of Yum
Notes
- Chef Notes:
- Make-Ahead: You can make this up to 1 hour ahead of time, just keep it warm covered with foil in the oven at around 225°.
- How to Store: Cover and keep in the refrigerator for up to 3 days. This recipe does not freeze well.
- How to Reheat: Add the desired amount to a small casserole dish or pan, cover with foil and bake in the oven at 350° for 10-15 minutes or until warm. You can also heat in the microwave until warm.
- This recipe is excellent to make in the summer while fresh corn on the cob is available. Simply trim the corn right off the cob and use it in this dish.
- To further enhance the flavor of this corn pudding, try adding in 1 ½ teaspoons each of dried garlic and onion granules or powder.
- When using frozen corn, I like to get rid of the chill by rinsing them under warm water for 1 to 2 minutes.
- If fresh or frozen corn kernels are not available, use drained canned corn.
- To add more fat into the dish, substitute the whole milk for ½ and 1/2, or heavy whipping cream.
Nutrition Information
Calories
152kcal
(8%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
469mg
(20%)
Potassium
156mg
(4%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
306IU
(6%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 152
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 469mg | 20% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 306IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.