Easy Side Dishes

Rich & Custardy Corn Pudding

By An Edible Mosaic

Store this covered in the fridge for up to 5 days or wrapped well in the freezer for up to 3 months.

Pro tip

Step 1

Whisk together the cornstarch and half and half in a small bowl to form a slurry.

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Step 2

Whisk together the cornstarch slurry, melted butter, eggs, sugar, drained corn, creamed corn, salt, pepper, baking powder, and vanilla in a large bowl.

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Step 3

Pour the mixture into the prepared dish and bake until it’s golden on top but still jiggly in the center, and a paring knife inserted into the center comes out clean, about 30 to 40 minutes.

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Step 4

Sprinkle the chives on top and serve warm.

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