Corn Pudding Recipe

Name: Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 can whole kernel corn; 3 c. milk; 3 Tbsp. flour; 3 Tbsp. butter; 4 eggs; 1/4 c. sugar; 1 tsp. vanilla; 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; pinch of salt

Servings: persons

1
Drain corn and set aside.
2
Beat eggs in a medium bowl and set aside.
3
In a heavy saucepan, melt butter and then stir in flour. When flour and butter are mixed well, slowly pour in milk.
4
Keep stirring so flour won't lump up.
5
When milk is warm, stir in eggs rapidly and constantly so they don't curdle.
6
Remove from heat and add corn and rest of ingredients.
7
Return to heat and cook until hot.
8
Constantly stir so mixture will not scorch.
9
Pour into buttered casserole dish.
10
Place casserole dish in pan of warm water and bake at 350u00b0 until inserted knife comes out clean, approximately 1 to 1 1/2 hours.

No nutrition data on file — estimate from the ingredient list.

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 can whole kernel corn, 3 c. milk, 3 Tbsp. flour, 3 Tbsp. butter, 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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