I was searching for a side dish for our upcoming Easter family dinner until I stumbled upon this corn pudding dish on social media. This dish caught my attention because corn is one of my favorite ingredients. I also found it interesting that it uses two types of corn: whole kernels and creamed style. There are different kinds of corn puddings out there, but this specific recipe is a simple one consisting of easy to find ingredients. In this recipe, the whole kernels and creamed style corn are baked in a mixture of milk and eggs. The result is the perfect side dish to accompany a special dinner like Easter, Christmas or Thanksgiving. The taste and texture is just perfect and the dish is not too sweet. The best part, as a corn lover, is that I can taste the corn in every bite. Although this is a side dish, I also like to have it as a snack. Enjoy!
- 4 eggs, at room temperature
- 1/3 cup butter, melted
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cups milk
- 4 tablespoons cornstarch
- 1 can (341 ml) whole kernel corn, drained
- 1 can (398 ml) can cream-style corn
- Preheat oven to 400 degree F. Grease an 8-inch square glass baking dish.
- In a large bowl, lightly beat eggs. Add melted butter, sugar, vanilla and salt; beat well. Set aside.
- Pour milk in a liquid measuring cup. Add cornstarch and whisk until cornstarch is dissolved. Whisk in cornstarch/milk mixture into the egg mixture. Stir in corn and creamed corn; mix well.
- Pour mixture into prepared baking dish and bake for 1 hour.