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Corn Pudding Casserole

Corn Pudding Casserole Recipe

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 can (14.75 oz) creamed corn
  • 1 can (15.25 oz) whole kernel corn, drained
  • 4 large eggs
  • 1 cup half-and-half
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oven to 350°F (175°C) and butter a 2-quart baking dish.
  2. In a large bowl, whisk eggs, half-and-half, melted butter, and sugar until smooth.
  3. Stir in the creamed corn, drained whole kernel corn, salt, and pepper.
  4. Sprinkle flour and baking powder over the mixture. Fold gently until just combined.
  5. Pour into the dish and bake 55 to 65 minutes, until golden on top and jiggly-set in the center.
  6. Cool for 10 minutes before scooping and serving warm.

Notes

Let the casserole rest for those 10 minutes so it slices into neat servings, but don’t wait too long or it will lose its puff. For a little extra texture, try adding a sprinkle of sugar on top before baking. Leftovers reheat well in the microwave or a low oven.