Sweet Corn Pudding
Sweet corn pudding is a tasty side dish that’s great for a holiday meal but easy enough for any night of the week.
Yield: 6 servings
Ingredients
- 3 Tablespoons unsalted butter, melted
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can cream style sweet corn, not drained
- 1/2 cup granulated sugar
- pinch of salt
- 1/4 teaspoon vanilla extract
- 3 beaten eggs
- 1/4 cup all-purpose flour
- ground cinnamon (optional)
Instructions
- Preheat oven to 400°F.
- Add butter to a large microwave-safe mixing bowl and heat in the microwave just until butter melts (30-45 seconds).
- Add drained whole kernel corn, cream style sweet corn, sugar, salt, vanilla extract, and beaten eggs to the mixing bowl. Stir ingredients together until well combined.
- Sift the flour into the bowl then stir well to incorporate.
- Spray 8x8 glass baking dish with non-stick cooking spray. Pour corn pudding mixture into the baking dish and sprinkle the top with a little cinnamon (if desired).
- Bake uncovered for 40-50 minutes. The corn pudding is done once the sides turn golden brown and the center has firmed up, but still jiggles a little. It will continue to firm up as it cools.
- Remove from oven and allow corn pudding to set for 10-15 minutes before serving. Serve warm and enjoy!