Grandma's Corn Pudding
58 min
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Ingredients
- 6 tablespoons milk, half and half, or cream
- 1/4 cup (1/2 stick) butter
- 4 large eggs
- 1/4 cup cornstarch
- 2 (15.5-ounce) cans whole kernel corn, drained
- 2 (14.75-ounce) cans cream-style corn
- 1/4 cup sugar
- 1/2 teaspoon salt
- A few grinds of black pepper, optional
Instructions
5 steps
- 1
Preheat the oven to 350°F. Grease a 2 1/2-quart, 11x7, or 9x9-inch baking dish.
- 2
Gently warm the milk and butter in a small saucepan or microwave-safe glass measuring cup until the butter is melted. Set aside.
- 3
In a large bowl, beat the eggs. Add the cornstarch and beat until combined. Then stir in all 4 cans of corn, plus the sugar, salt, and pepper, plus the milk-butter mixture.
- 4
Scrape into the prepared dish and bake until the center is set (the center won't jiggle when you nudge the dish) and the edges are browned, 40 to 60 minutes. A larger baking dish will bake faster than a smaller dish, such as a 9x9.
- 5
Cool at least 10 minutes before serving. This is best warm, not hot.
Progress
0 / 5 steps
