Classic Baked Corn Pudding
1h 10m·Southern
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Ingredients
- 4 tablespoons (2 ounces) unsalted butter
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup milk
- 1 (15-ounce) can cream-style corn
- 1 (15-ounce) can whole kernel corn, or about 2 cups frozen, thawed
- 3 large eggs, separated
Instructions
13 steps
- 1
Gather the ingredients.
- 2
Preheat oven to 350 F.
- 3
Melt butter in a saucepan over medium-low heat.
- 4
Add flour, stirring until mixture is well blended. Cook, stirring, for 1 to 2 minutes.
- 5
Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. The mixture will be thick.
- 6
Remove from heat and stir in cream-style and kernel corn.
- 7
Lightly beat egg yolks, and then add to the corn mixture.
- 8
In a grease-free bowl, beat egg whites until stiff peaks form.
- 9
Fold egg whites into the mixture.
- 10
Transfer to a 2-quart buttered casserole.
- 11
Set in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 1 inch.
- 12
Bake for about 45 minutes.
- 13
Serve and enjoy!
Progress
0 / 13 steps
