Grandma's corn pudding is comfort food at its best! This creamy corn casserole is easy to make with both whole kernel and cream-style corn, resulting in a custardy pudding that will be a welcome addition to your holiday table.
Ingredients
- 5 large eggs
- 0.33 cups butter , melted and slightly cooled
- 0.25 cups white sugar
- 0.5 cups milk
- 0.25 cups cornstarch
- 1 can whole kernel corn , 15.25 ounce
- 2 cans cream-style corn , 14.75 ounce
Instructions
-
1
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.
-
2
Whisk eggs lightly in a large bowl.
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3
Add milk, melted butter, sugar, and cornstarch; whisk until well combined.
-
4
Stir in drained corn and cream-style corn until fully blended.
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5
Pour mixture into the prepared casserole dish.
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6
Bake in the preheated oven until golden brown on top, about 1 hour.
Nutrition Facts
Per serving
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