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.
Grandma’s Corn Pudding
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
- 5 large eggs
- ⅓ cup butter melted and slightly cooled
- ¼ cup white sugar
- ½ cup milk
- ¼ cup cornstarch
- 15.25 ounce can whole kernel corn drained
- 14.75 ounce cans cream-style corn
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.
- 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.
- Bake in the preheated oven until golden brown on top, about 1 hour.
