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
- eggs: 5 piece
- butter, melted and slightly cooled: 0.33333 cup
- white sugar: 0.25 cup
- milk: 0.5 cup
- cornstarch: 0.25 cup
- whole kernel corn: 1 can (15.25 ounce can, drained)
- cream-style corn: 2 cans (14.75 ounce cans)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.
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Whisk eggs lightly in a large bowl. Add milk, melted butter, sugar, and cornstarch; whisk until well combined. Stir in drained corn and cream-style corn until fully blended. Pour mixture into the prepared casserole dish.
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Bake in the preheated oven until golden brown, about 1 hour. Debi Clark Bickmore
