Our velvety, custardy Corn Pudding attains a new level of scrumptious! Its creamy corn filling is hearty, and rich. Best of all- it's easy to make!
Course Side Dish
Cuisine American
Keyword Corn, Corn Casserole, Corn Pudding
Prep Time 8 minutesminutes
Cook Time 35 minutesminutes
Cooling Time 10 minutesminutes
Total Time 43 minutesminutes
Servings 8Servings
Calories 517kcal
Author Kathleen
Ingredients
1/4CupGranulated Sugar
3TablespoonsAll-Purpose Flour
2Teaspoons Baking Powder
1 1/2Teaspoon Salt
6Large Eggs
2CupsHeavy Whipping Cream
1/2CupUnsalted Butter,Melted and Cooled
6CupsFrozen Corn, Cooked Per Package Instructions, Cooled, Well Drained
Instructions
Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray; set aside
In a small mixing bowl whisk together sugar, flour, baking powder, and salt.
In a large mixing bowl, whisk eggs, whipping cream, and melted butter. Gradually add the flour mixture and whisk until smooth; stir in the corn.
Pour into prepared baking dish. Bake in preheated oven until the edges are golden brown, and the center is only slightly jiggly, and a knife inserted into the center of the pudding comes out clean, about 30 minutes.