Corn Pudding
A creamy, custardy corn-filled side dish that brings comfort to any meal, perfect for potlucks and holiday dinners.
Ingredients
Main Ingredients
- 2 cups sweet corn (fresh, canned, or frozen) Drain canned corn if used.
- ½ cup butter (softened) Can be substituted with vegan butter.
- 3 large eggs Use room temperature eggs for best results.
- ¼ cup sugar Optional, adjust according to taste.
- 1 cup milk Can substitute with low-fat or plant-based milk.
- ¼ cup all-purpose flour Use gluten-free flour blend if necessary.
- 1 teaspoon baking powder Ensure it's fresh for best rising.
Optional Add-ins
- 1 cup shredded sharp cheddar cheese For a savory twist.
- ½ cup diced jalapeños Add for some heat.
- ½ cup chopped green onions Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the corn, softened butter, eggs, sugar (if using), milk, flour, and baking powder. Mix until well combined.
- Pour the mixture into a greased baking dish.
Baking
- Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is still slightly jiggle.
- Let it cool for a few minutes before serving to allow it to set.
Notes
Can be made ahead of time and reheated. Store leftovers in the refrigerator for up to 3-4 days. Freezing is possible but may affect texture. Reheat in the oven or microwave covered to maintain moisture.