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Creamy Corn Pudding

A close-up view of a slice of silky corn pudding, showcasing its moist texture and visible corn kernels, on a wooden cutting board.
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A silky, spoonable corn pudding perfect as a Thanksgiving side dish or any holiday meal. This easy casserole recipe offers a comforting, creamy texture and can be customized for sweetness.

Ingredients

Scale
  • 1 (15 ounce) can corn, drained (or 1 1/2 cups frozen corn)
  • 1 (15 ounce) can creamed corn
  • 1 cup milk
  • 1/2 cup granulated sugar (adjust to taste)
  • 3 large eggs, lightly beaten
  • 1/4 cup unsalted butter, melted
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or a 2-quart casserole dish.
  2. In a large bowl, combine the drained corn, creamed corn, milk, and sugar. Stir well.
  3. Add the lightly beaten eggs, melted butter, flour, salt, and pepper to the corn mixture. Mix until everything is well combined and smooth.
  4. Pour the batter into the prepared baking dish.
  5. Bake for 45-55 minutes, or until the pudding is set and a knife inserted near the center comes out clean. The top should be lightly golden.
  6. Let the corn pudding cool for at least 10 minutes before serving. This allows it to set further.

Notes

  • For a less sweet pudding, reduce the sugar to 1/4 cup.
  • You can use fresh corn kernels if available, about 1 1/2 cups.
  • This dish pairs well with many meal planning services.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend.

Nutrition

Find it online: https://cutcooktaste.com/corn-pudding/