If you’re not a Southerner, corn pudding may sound, and even seem like, a dessert. If you’re from the South, the corn pudding recipe was an absolute cornerstone in your cookbook.
Recommended cookbook: "The Easy 5-Ingredient Healthy Cookbook"
This corn pudding recipe is one of the easier ones. It’s not only beginner-friendly, but it also pairs well with many popular dishes, be it turkey, chicken, or smoked meat. With a creamy and smooth texture, corn pudding is going to become one of your favorite side dishes.
Jump to:
Recommended:
The Easy 5-Ingredient Healthy Cookbook
Corn Pudding Recipe Ingredients
- Cornstarch — 3 ½ tbsp.
- Eggs — 6 pcs., large
- Milk — ½ cup.
- Butter — ½ cup.
- Sugar — 2 tbsp.
- Baking powder — 2 tbsp.
- Whole kernel corn — 1 can, 15.25 ounces
- Cream-style corn — 2 cans, 14.75 ounces
Instructions
- Preheat the oven to 400 degrees.
- Grease the casserole dish.
- Beat the eggs together in the mixing bowl.
- Add butter, milk, sugar, cornstarch, and baking powder.
- Whisk well until there are no visible lumps.
- Add the whole-kernel corn, and add the cream-style corn on top.
- Stir together.
- Transfer the mixture to the baking pan.
- Bake for one hour until golden.
Substitutions
- All-purpose flour — If you find yourself short on cornstarch, use ½ cup of all-purpose flour.
- Heavy cream — It can serve as a suitable replacement if you’re short on milk. Just keep in mind that heavy cream is much heavier. You may want to thin it by adding half a cup of water.
- Margarine — Though melted butter is best for our corn pudding recipe; margarine works well too.
Corn Pudding Recipe Variations
- Gluten-free — Although cornstarch is gluten-free in its natural form, if you’ve decided to go with all-purpose flour, you’ll need gluten-free substitutions. You could go with brown rice flour, almond flour, or buckwheat flour.
- Non-dairy — If our corn pudding recipe is too dairy-friendly for you, you can always swap the milk for a non-dairy option, like oat milk, almond milk, or soy milk.
Equipment
- 9” x 13” casserole dish
- Medium-sized mixing bowl
- Measuring cups and spoons
Storage
- Once it’s cooled completely, cover it tightly in an airtight container. You can also opt for freezing it.
Pro Tips
- Cool the eggs — Keep in mind that your eggs should be at least at room temperature, which would make your corn pudding fluffier and smoother.
- The corn — Draining the canned corn is an absolute must.
- Cream corn — Though it’s not a must, we’ve opted for using cream-style corn, because it just fits too well with our corn pudding recipe, making it extra creamy and smooth.
Corn Pudding Recipe
Looking for a delicious and easy corn pudding recipe? Look no further! This recipe is perfect for any occasion.
Equipment
- 9” x 13” casserole dish
- Medium sized mixing bowl
- Measuring spoons and cups
Ingredients
- 3 ½ tbsp. cornstarch
- 6 pcs. eggs large
- ½ cup milk
- ½ cup butter
- 2 tbsp. sugar
- 2 tbsp. baking powder
- 1 can whole kernel corn 15.25 ounces
- 2 cans cream-style corn 14.75 ounces
Instructions
- Preheat the oven to 400 degrees.
- Grease the casserole dish.
- Beat the eggs together in the mixing bowl.
- Add butter, milk, sugar, cornstarch, and baking powder.
- Whisk well until there are no visible lumps.
- Add the whole-kernel corn, and add the cream-style corn on top.
- Stir together.
- Transfer the mixture to the baking pan.
- Bake for one hour until golden.
Video
Notes
- Cool the eggs — Keep in mind that your eggs should be at least at room temperature, which would make your corn pudding fluffier and smoother.
- The corn — Draining the canned corn is an absolute must.
- Cream corn — Though it’s not a must, we’ve opted for using cream-style corn, because it just fits too well with our corn pudding recipe, making it extra creamy and smooth.
Nutrition
Nutrition Facts
Corn Pudding Recipe
Amount per Serving
Calories
293
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
0.05
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
3
mg
1
%
Sodium
1167
mg
51
%
Potassium
308
mg
9
%
Carbohydrates
67
g
22
%
Fiber
2
g
8
%
Sugar
20
g
22
%
Protein
5
g
10
%
Vitamin A
154
IU
3
%
Vitamin C
7
mg
8
%
Calcium
364
mg
36
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Comments
No Comments