Creamy Corn Pudding
A creamy, sweet-and-savory Southern corn pudding made with simple pantry ingredients perfect for holiday tables or cozy dinners.
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- 8x8-inch baking dish
- Oven mitts
- Measuring cups and spoons
Ingredients
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz creamed corn
- 2 large eggs
- 1 cup whole milk
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together eggs, milk, melted butter, and sugar in a medium mixing bowl.
- Stir in creamed corn and whole kernel corn.
- Add flour and salt, then stir until fully combined.
- Pour the mixture into a greased 8x8-inch baking dish.
- Bake for 45–50 minutes, or until the center is set and the top is golden brown.
Notes
For a slightly firmer texture, bake for an additional 5 minutes. Can easily be doubled for larger gatherings.