Corn Pudding Casserole
A warm, creamy, and delightful dish made with sweet corn and a hint of nostalgia, perfect for family dinners and festive gatherings.
Ingredients
Main Ingredients
- 15 oz Canned Corn Use frozen corn if preferred.
- 15 oz Creamed Corn
- 2 large Eggs Binding the casserole together.
- 1 cup Milk Whole milk for richer flavor or almond milk for a lighter option.
- 1 cup Cornmeal Gives the dish its signature texture.
- 1/2 cup Butter, melted For flavor and indulgence.
- 2 tbsp Sugar Just a hint of sweetness.
- 1 tsp Salt Enhances flavors.
- 1/2 tsp Black Pepper Adds a little kick.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the canned corn, creamed corn, eggs, milk, melted butter, sugar, salt, and black pepper. Stir until just blended.
- Gradually fold in the cornmeal, stirring gently until there are no lumps.
- Pour the mixture into a greased 9x9-inch baking dish.
Baking
- Place in the oven and bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Serving
- Let it cool for a few minutes before serving warm.
Notes
For creative variations, consider adding shredded cheddar cheese, fresh herbs, diced jalapeños, or swapping butter for olive oil and using almond milk for a vegan version.