This delicious homemade corn pudding recipe comes together with a few ingredients and is always a family favorite during the holidays.
Servings: 12
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour
Ingredients
5large eggs
3tablespoonscornstarch
1/4teaspoonground nutmeg + more for garnish
1/4teaspoonground white pepper
1 ½teaspoonssalt
1/4cupsugar
4tablespoonsmelted unsalted butter
2cupswhole milk
4cupscorn kernels
Instructions
Preheat the oven to 375°.
In a large bowl whisk together the eggs, cornstarch, nutmeg, pepper, salt, and sugar until combined.
Next add in the melted butter and milk and whisk until smooth.
Fold in the corn kernels and transfer the mixture to a 13x9 casserole dish that’s been sprayed with no-stick spray and bake in the oven at 50-60 minutes or until lightly browned on top and firm in the center. The eggs may creep up the sides of the dish, but do not worry as they will settle once it slightly cools after taking it out.
Add on optional garnishes of ground nutmeg and chopped fresh parsley or chives and serve warm.
Notes
Chef Notes:Make-Ahead: You can make this up to 1 hour ahead of time, just keep it warm covered with foil in the oven at around 225°.How to Store: Cover and keep in the refrigerator for up to 3 days. This recipe does not freeze well.How to Reheat: Add the desired amount to a small casserole dish or pan, cover with foil and bake in the oven at 350° for 10-15 minutes or until warm. You can also heat in the microwave until warm.This recipe is excellent to make in the summer while fresh corn on the cob is available. Simply trim the corn right off the cob and use it in this dish.To further enhance the flavor of this corn pudding, try adding in 1 ½ teaspoons each of dried garlic and onion granules or powder.When using frozen corn, I like to get rid of the chill by rinsing them under warm water for 1 to 2 minutes.If fresh or frozen corn kernels are not available, use drained canned corn.To add more fat into the dish, substitute the whole milk for ½ and 1/2, or heavy whipping cream.