Corn Pudding
Corn pudding is creamy, slightly sweet, with a hint of savory! It's packed with cream, butter, sweet and juicy corn kernels, all baked to perfection. It will be an awesome addition to your Thanksgiving spread, or make it for any weeknight.
Servings: 8 people
Ingredients
- ⅓ cup butter melted and slightly cooled
- 1/2 cup heavy cream room temperature
- 4 large eggs room temperature
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 (15.25 ounce) can whole kernel corn, drained
- 2 (14.75 ounce) cans cream-style corn
Instructions
- Preheat the oven to 400 degrees. Spray a 2-quart baking dish with non-stick cooking spray. Drain the can of whole-kernel corn really well to remove any excess liquid.
- In a small bowl, whisk together 1/3 cup granulated sugar, 1/4 cup cornstarch, 1 teaspoon baking powder, and 1 teaspoon salt. Set aside.
- In a large bowl, whisk 4 large eggs until combined. Add the cornstarch mixture and stir until combined.
- Whisk in the ⅓ cup butter, 1/2 cup heavy cream, 1 (15.25 ounce) can whole kernel corn, drainedand 2 (14.75 ounce) cans cream-style cornuntil fully combined.
- Pour the batter into the prepared casserole dish and bake until golden brown, about 45 minutes. The center should be slightly jiggly.
- Let the corn pudding rest for 5 minutes before serving.
Nutrition
Serving: 1serving | Calories: 198kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 119mg | Sodium: 389mg | Potassium: 98mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 574IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 0.5mg
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