Creamed Corn Pudding
This quick Creamed Corn Pudding recipe takes only a few minutes to prep before baking it to a perfect golden brown. It’s a sweet, salty side dish perfect for holidays or weekend dinners!
Servings: 8
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
- Prep. Preheat the oven to 400°F. Grease a 9x13 baking pan with butter or oil. Set aside.
- Make the custard. In a large bowl, whisk together the eggs, butter, heavy cream, and sugar. Add the cornstarch, vanilla extract, and nutmeg. Mix well until combined.
- Stir in the corn. Add the whole kernel corn and cream-style sweet corn, and mix until well incorporated.
- Bake. Pour the mixture into the prepared baking pan, and bake for 40 minutes until the top is golden-brown.
- Serve. Remove the corn pudding from the oven and let it rest 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
