Outrageous Corn Pudding

Outrageous Corn Pudding

from justapinch.com
70 min
1 servings

Corn pudding is a staple on holiday tables in the South. This creamy and delicious recipe did not disappoint. Some versions are made with cornbread, but this version uses flour and eggs to thicken the casserole. It makes the texture more like a souffle. Full of corn flavor, this is not overly sweet. If you like your corn pudding on the sweeter side, use the original amount of sugar. We loved this just the way it is though!

Ingredients

  • 2 can(s) corn, cream-style (15 oz each)
  • 1 can(s) corn kernels, drained (15 oz - you can add 2 cans if you like)
  • 6 tablespoon(s) butter, melted
  • 1/4 cup(s) sugar (or go with the original 1/2 cup)
  • 4 large eggs
  • 6 tablespoon(s) all-purpose flour ( you can add more if it's a damp rainy day)
  • 1 tablespoon(s) baking powder

Directions

  1. 1

    Preheat oven to 350. Spray a 2-quart casserole dish with Pam and put aside.

  2. 2

    Now in a large bowl, empty in the cans of corn, add the sugar, and eggs. Now beat gently with a wooden spoon until blended.

  3. 3

    Now melt the butter in a separate bowl. The microwave is great for this. Then add to the mixture.

  4. 4

    Finally, add your flour and baking powder. Mix until it is all combined.

  5. 5

    Pour into the casserole dish.

  6. 6

    Bake for about 1 hour until the top is a nice golden color. I give it the jiggle test. Just open the oven carefully and with a potholder. Jiggle the casserole and if it jiggles give it a few more minutes until it is set. Just keep an eye on it since ovens vary.