Description
Creamy, sweet, and golden on top, this Grandma’s Corn Pudding is the cozy side dish that disappears fast—perfect for holidays, potlucks, or a comforting weeknight dinner.
Ingredients
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5 large eggs
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⅓ cup butter, melted and slightly cooled
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¼ cup white sugar
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½ cup milk
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¼ cup cornstarch
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1 (15.25 oz) can whole kernel corn, drained
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2 (14.75 oz) cans cream-style corn
Instructions
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Preheat oven to 400°F (200°C). Grease a 2-quart casserole dish.
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In a large bowl, whisk the eggs lightly.
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Add milk, melted butter, sugar, and cornstarch. Whisk until smooth and combined.
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Stir in drained whole kernel corn and cream-style corn until fully blended.
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Pour mixture into the prepared casserole dish.
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Bake for about 1 hour, until golden brown on top and the center is set.
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Let rest 10 minutes before serving for easier slicing.
Notes
Resting for 10 minutes helps the corn pudding firm up and slice neatly.
To double: use two 2-quart dishes, or one deep 4-quart casserole and bake 65–70 minutes, until the center is set.
If the top browns too fast, loosely tent with foil near the end.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270 kcal
- Sugar: 16 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 138 mg