Corn Pudding
A comforting and creamy corn pudding that is perfect for family gatherings and festive feasts.
Ingredients
Main Ingredients
- 2 cups fresh, frozen, or canned corn (drained)
- 3 large eggs
- 1 cup whole milk (or heavy cream) For a lighter version, use low-fat milk or a dairy alternative.
- 1/4 cup granulated sugar Adjust to taste.
- 2 tablespoons cornstarch
- 4 tablespoons unsalted butter, melted Can substitute with margarine or a vegan butter alternative.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Add-ins
- 1 cup shredded cheese e.g., sharp cheddar or Monterey Jack.
- 1/2 cup chopped fresh herbs e.g., chives or parsley.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish with butter or cooking spray.
- In a large mixing bowl, combine the corn, eggs, milk, sugar, cornstarch, melted butter, salt, and pepper. Stir until the mixture is well combined.
- If you’re using cheese or herbs, fold them into the mixture now.
Baking
- Pour the mixture into the prepared baking dish. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the center is set.
- Let the corn pudding cool for a few minutes before serving. Its texture will firm up slightly as it cools.
Notes
Use fresh ingredients for the best flavor. Allow the pudding to cool slightly before serving to help it set. You can also top it with breadcrumbs or crushed crackers mixed with melted butter before baking.