Easy Corn Pudding Recipe
A rich, custardy corn pudding made with canned corn, eggs, and a handful of pantry staples. Ready in about an hour with just 10 minutes of prep, and easy to double for a holiday crowd.
Servings: 8
Cost: $5.11, $0.64 per Serving
Ingredients
- 1 can Whole Kernel Corn 15 oz drained
- 2 cans Cream Style Corn 15 oz each
- 5 large Eggs
- ⅓ cup Butter melted and cooled
- ½ cup Granulated Sugar
- ½ cup Milk whole or 2%
- 4 Tbsp Cornstarch
- 1 tsp Salt
Instructions
- Preheat oven to 400°F and spray a 9×13 baking dish.
- In a bowl, beat eggs.
- Whisk in melted butter, sugar, and milk.
- Add cornstarch and salt and mix until smooth.
- Stir in drained whole kernel corn and cream-style corn.
- Pour into baking dish.
- Bake uncovered for 1 hour until set and golden.
Nutrition
Calories: 306kcal | Carbohydrates: 46g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 798mg | Potassium: 287mg | Fiber: 1g | Sugar: 17g | Vitamin A: 499IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg
