Golden Corral Sweet Corn Pudding Recipe
If you love creamy, sweet and comforting sides, this Golden Corral Sweet Corn Pudding Recipe is perfect. It is smooth, slightly sweet and tastes just like the restaurant version.
Ingredients
- Corn kernels – 2 cups fresh, canned, or frozen
- Creamed corn – 1 can 15 oz
- Eggs – 3 large
- Milk – 1 cup
- Butter – 1/4 cup melted
- Sugar – 1/4 cup
- All-purpose flour – 1/2 cup
- Baking powder – 1 tsp
- Salt – 1/2 tsp
Instructions
Preheat Oven
- Set your oven to 350°F (175°C). Grease a baking dish lightly with butter.
Mix Corns
- In a large bowl, combine corn kernels and creamed corn. Stir gently to mix evenly.
Add Wet Ingredients
- Beat eggs and milk in a small bowl. Pour into the corn mixture and stir well.
Add Butter and Sugar
- Melt butter and add to the bowl with sugar. Mix gently until fully incorporated.
Combine Dry Ingredients
- Mix flour, baking powder, and salt in a separate bowl. Gradually fold into the corn mixture.
Mix Until Smooth
- Stir the pudding mixture gently until smooth. Avoid overmixing to keep it light and fluffy.
Pour into Baking Dish
- Transfer the mixture to the greased baking dish. Spread evenly with a spatula.
Bake in Oven
- Place the dish in the oven and bake for 45 minutes. The top should be golden and firm.
Check for Doneness
- Insert a toothpick in the center; it should come out clean. Remove dish from oven.
Cool Slightly
- Let the pudding cool for 5–10 minutes before serving. It will set perfectly during cooling.
Serve and Enjoy
- Scoop pudding onto plates or bowls. Serve warm with your favorite main dishes.
Notes
- Use fresh or high-quality canned corn for better flavor.
- Don’t overmix; it keeps the pudding light and fluffy.
- Grease the baking dish to prevent sticking.
- Check the pudding near the end to avoid overbaking.
- Let it cool slightly before serving for best texture.