Corn Pudding Recipe

Name: Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon melted butter; 2 15-ounce cans whole kernel corn; 4 eggs; 1/2 cup half-and-half; 3 tablespoons all-purpose flour; 1/2 teaspoon sugar; 1/4 teaspoon grated nutmeg; 1/4 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

1 tablespoon melted butter
2 15-ounce cans whole kernel corn
4 eggs
1/2 cup half-and-half
3 tablespoons all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper

1
Using the melted butter, grease a medium casserole dish.
2
Drain the corn as completely as possible.
3
Whisk the eggs together briskly in a large bowl, until blended.
4
Add the half-and-half and continue to blend.
5
Preheat the oven to 350F.
6
Add the flour, sugar, nutmeg, cinnamon, salt, and pepper to the egg mixture and stir well.
7
Add the corn and mix together.
8
Pour into the prepared casserole dish and bake for 1 hour.
9
Remove from the oven and let cool for 15 minutes.
10
Serve hot as a side dish or as a snack.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon melted butter, 2 15-ounce cans whole kernel corn, 4 eggs, 1/2 cup half-and-half, and more.

Yes, Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Pudding

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