Creamy Corn Pudding Casserole
Creamy Corn Pudding Casserole
Ingredients
For the Corn Pudding
- 4 cups whole kernel corn, drained, or thawed if frozen
- 1/2 cup unsalted butter, melted
- 2 large eggs, beaten
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 2-quart baking dish with butter or non-stick cooking spray.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the melted unsalted butter, beaten large eggs, whole milk, and granulated sugar until thoroughly combined.
⏱️ 3 min
- 3
In a separate medium mixing bowl, whisk together the all-purpose flour, baking powder, kosher salt, and freshly ground black pepper.
⏱️ 2 min
- 4
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, whisking continuously until just combined and no lumps of flour remain. Be careful not to overmix.
⏱️ 2 min
- 5
Gently fold in the drained (or thawed if frozen) whole kernel corn into the mixture.
⏱️ 1 min
- 6
Pour the corn pudding mixture into the prepared 2-quart baking dish, spreading it evenly.
⏱️ 1 min
- 7
Bake in the preheated oven for 45 to 60 minutes, or until the pudding is set in the center, golden brown on top, and a knife inserted into the center comes out clean.
⏱️ 50 min•🌡️ 350
- 8
Remove the casserole from the oven and let it cool for 10 to 15 minutes before serving. This allows the pudding to set further and makes for easier serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Corn Pudding Casserole
Ingredients
For the Corn Pudding
- 4 cups whole kernel corn, drained, or thawed if frozen
- 1/2 cup unsalted butter, melted
- 2 large eggs, beaten
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 2-quart baking dish with butter or non-stick cooking spray.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the melted unsalted butter, beaten large eggs, whole milk, and granulated sugar until thoroughly combined.
⏱️ 3 min - 3
In a separate medium mixing bowl, whisk together the all-purpose flour, baking powder, kosher salt, and freshly ground black pepper.
⏱️ 2 min - 4
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, whisking continuously until just combined and no lumps of flour remain. Be careful not to overmix.
⏱️ 2 min - 5
Gently fold in the drained (or thawed if frozen) whole kernel corn into the mixture.
⏱️ 1 min - 6
Pour the corn pudding mixture into the prepared 2-quart baking dish, spreading it evenly.
⏱️ 1 min - 7
Bake in the preheated oven for 45 to 60 minutes, or until the pudding is set in the center, golden brown on top, and a knife inserted into the center comes out clean.
⏱️ 50 min•🌡️ 350 - 8
Remove the casserole from the oven and let it cool for 10 to 15 minutes before serving. This allows the pudding to set further and makes for easier serving.
⏱️ 15 min