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.
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