This sweet and buttery corn pudding is always one of the favorite dishes on the Holidays. A caramelized edge and a sweet, custard-like corn center makes this corn dish extra special!
I always look forward to this side dish every Thanksgiving. My Grandmama used to make it and now my Aunt Ann carries on the tradition!
This corn pudding is made without a cornbread mix. It’s not cake-like but more like a corn custard. It’s sweet and everyone ask for the recipe! You can use a bit less sugar if it is too sweet for your taste but everyone I know who’s eaten it loves it how it is!
Check out my corn pudding recipe with Jiffy Mix for a more cake-like pudding!
Grandmama’s Corn Pudding
Course: SidesCuisine: AmericanDifficulty: Easy9
servings5
minutes45
minutes300
kcalAn easy, delicious sweet corn pudding with caramelized edges & a custardy center!
Ingredients
1 (15 oz) can of cream style corn
1 (15 oz) can of whole kernel corn, drained very well
2 eggs
1 regular sized can of evaporated milk
2 tablespoons cornstarch
2/3 cup of sugar (or 1/2 cup for a less sweet version)
2 tablespoons melted butter
Directions
- Preheat oven to 350*.
- Mix cornstarch and sugar.
- Add eggs.
- Mix in the corn and evaporated milk.
- Pour into a greased 8×8 or 1 qt. casserole dish.
- Spoon the melted butter over the top.
- Bake 45 minutes to 1 hour until it is set and not soupy. Shake lightly to see if it does not get hard. It should be a soft custard consistency. Can be doubled in a 9×13 pan but may need to cook longer.
