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Creamy Baked Corn Pudding Casserole

A close-up of a square slice of creamy, baked corn pudding with whole kernels visible.
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Make this creamy, custard-like corn pudding casserole, a traditional, hearty side dish perfect for smoked meats and BBQ ribs.

Ingredients

Scale
  • 1 (15 ounce) can cream-style corn
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 cup milk
  • 1/2 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup yellow cornmeal

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 1.5-quart casserole dish.
  2. In a large bowl, combine the cream-style corn and drained whole kernel corn.
  3. Whisk in the milk, sugar, eggs, flour, salt, and pepper until the mixture is smooth.
  4. Stir in the melted butter and cornmeal until just combined. Do not overmix.
  5. Pour the batter into the prepared casserole dish.
  6. Bake for 45 to 55 minutes, or until the pudding is set and lightly golden brown on top.
  7. Let the corn pudding rest for 10 minutes before serving.

Notes

  • For a richer flavor, substitute whole milk with half-and-half.
  • This casserole is an excellent side dish for your next barbecue.
  • You can prepare the batter up to 24 hours ahead and keep it refrigerated before baking.

Nutrition

Find it online: https://dishicious.com/foolproof-corn-pudding-for-amazing-sides/