Creamed Corn Pudding
This quick, one-bowl Creamed Corn Pudding recipe takes only a few minutes to pull together before baking it to a perfect golden brown. It’s a sweet and salty side dish perfect for holiday meals or weekend dinners!
Servings: 8
Calories: 370kcal
Ingredients
- 4 large eggs
- ½ cup unsalted butter, melted
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- 2 cups whole kernel corn, (fresh, frozen, or canned), drain if canned
- 4 cups cream-style sweet corn, (fresh, frozen, or canned), undrained
Instructions
- Preheat the oven to 400°F. Grease a 9x13 baking pan with butter or oil.
- In a large bowl, whisk together the eggs, butter, heavy cream, and sugar.
- Add the cornstarch, vanilla extract, and nutmeg. Mix well until combined.
- Add the whole kernel corn and cream-style sweet corn, and mix well.
- Pour the mixture into the prepared baking pan, and bake for 40 minutes, or until the top is golden-brown.
- Let stand for 10 to 15 minutes before serving.
Nutrition
Calories: 370kcal | Carbohydrates: 45g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 465mg | Potassium: 261mg | Fiber: 2g | Sugar: 17g | Vitamin A: 787IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg