Corn Pudding
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!
Servings 8 Servings
Calories 517kcal
Ingredients
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoons baking powder
- 1 teaspoon salt
- 1/8 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 6 large eggs
- 2 cups heavy whipping cream
- 1/2 cup unsalted butter, melted + cooled
- 6 cups frozen corn, cooked per package instructions, cooled, well drained
- 1 (14–15 ounce) can creamed corn
- 1 tablespoon fine cornmeal
Instructions
- Preheat the oven. Preheat your oven to 350°F (177°C). Spray a 9×13-inch baking dish with nonstick cooking spray; set aside.
- Mix the dry ingredients. In a small mixing bowl, whisk together the sugar, flour, baking powder, salt, nutmeg, and cornmeal until well combined.
- Combine the custard base. In a large mixing bowl, whisk the eggs, heavy cream, melted butter, and vanilla until smooth.
- Add the dry mixture. Gradually whisk the dry ingredients into the egg mixture until the batter is smooth and lump free.
- Add the corn. Stir in the cooked whole corn and the can of creamed corn, mixing until everything is evenly distributed.
- Bake the pudding. Pour the mixture into the prepared baking dish. Bake for 40–55 minutes, or until the edges are golden brown, the center is set but slightly jiggly, and a knife inserted near the center comes out mostly clean.
- Rest before serving. Let the pudding sit for 10–15 minutes so the custard can finish setting, then serve warm. It will still be soft and spoonable — that’s exactly what you want.
Nutrition
Serving: 1/8 of the recipe | Calories: 517kcal | Carbohydrates: 39g | Protein: 10g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 251mg | Sodium: 520mg | Potassium: 561mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1430IU | Vitamin C: 9.2mg | Calcium: 111mg | Iron: 1.7mg