Corn Pudding

This classic savory Southern Corn Pudding with a custard-like texture is always a loved side dish at holidays and family gatherings. With less than ten minutes prep time you will appreciate the time savings on such a delicious corn casserole.

Course side

Cuisine Southern

Keyword best corn pudding recipe, corn pudding casserole, how to make corn pudding

Prep Time 10

Cook Time 55

Servings servings

Calories 193kcal

Author Beth Pierce

Ingredients

4 large eggs
3 tablespoons brown sugar
6 tablespoons butter melted
½ cup heavy cream
4 tablespoons cornstarch
⅛ teaspoon ground nutmeg
⅛ teaspoon ground white pepper
1 can 15.25 ounce whole kernel corn, drain the liquid
2 cans 14.75 ounce creamed corn (total of 29.5 ounces)

Instructions

Preheat oven to 400 degrees. Coat an 8x11 inch (or equivalent sized) casserole dish with cooking spray.
Whisk egg in large bowl. Add brown sugar and melted butter.
In separate small bowl whisk together cream and cornstarch until smooth. Whisk into the egg mixture. Add nutmeg, white pepper, corn and creamed corn. Stir well to combine.
Pour into prepared casserole dish. Bake 55-60 minutes or until set and lightly browned.

Notes

You can substitute frozen or fresh corn kernels for the canned corn. However the creamed corn really must be canned to make this work.
Don't skip the nutmeg as it adds a really nice sweet southern flair.
Warm the eggs and cream up to room temperature.
You can easily substitute fresh ground black pepper for the ground white pepper.
In a pinch I have used whole milk in place of the heavy cream with good results.
I do not add any salt because there is so much salt already in the canned corn.
For even more flavor sprinkle the baked casserole with chopped fresh parsley or chives.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat cover the casserole with foil and put in a preheated 300 degree oven for about 20 minutes or until heated through. Individual servings can be heated in the microwave.

Nutrition