Easy Corn Pudding Recipe
With a rich custardy texture, sweet corn, and a slight hint of vanilla aroma, this Easy Corn Pudding Recipe is a great make ahead side dish!
Servings 12 servings
Preheat the oven to 400F. Spray the inside of a 9 by 13-inch casserole dish with cooking spray.
Whisk together the cornstarch and half and half in a small bowl to form a slurry.
Whisk together the cornstarch slurry, melted butter, eggs, sugar, drained corn, creamed corn, salt, pepper, baking powder, and vanilla in a large bowl.
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.
Sprinkle the chives on top and serve warm.
- Store this covered in the fridge for up to 5 days or wrapped well in the freezer for up to 3 months.
- To reheat Corn Pudding, if it’s frozen first that it to room temperature. Put it in an oven safe dish and heat it (uncovered) at 350F until warm throughout.
Calories: 244kcal | Carbohydrates: 33g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 479mg | Potassium: 251mg | Fiber: 2g | Sugar: 12g | Vitamin A: 542IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg