Grandmother’s Corn Pudding Recipe
If you love creamy, sweet and comforting sides, this Grandmother’s Corn Pudding Recipe is perfect. It brings back memories of homemade meals.
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 to prevent sticking.
Mix Corns
- In a large bowl, combine corn kernels and creamed corn. Stir gently until evenly mixed.
Beat Eggs and Milk
- In a small bowl, beat eggs with milk. Pour this mixture into the corn mixture carefully.
Add Butter and Sugar
- Melt butter and add it with sugar to the corn mixture. Stir gently to combine everything.
Combine Dry Ingredients
- In another bowl, mix flour, baking powder and salt. Gradually fold into the corn mixture.
Mix Until Smooth
- Stir the pudding gently until smooth. Do not overmix to keep it light and fluffy.
Pour into Baking Dish
- Transfer the mixture to the greased baking dish. Spread evenly with a spatula for even baking.
Bake the Pudding
- Place the dish in the oven and bake for 50 minutes. Top should be golden and firm.
Check Doneness
- Insert a toothpick in the center; it should come out clean. Remove the dish from oven carefully.
Cool Slightly
- Let the pudding cool for 5–10 minutes. This helps it set and makes serving easier.
Serve Warm
- Scoop pudding onto plates or bowls. Enjoy the creamy, sweet and comforting corn pudding.
Notes
- Use fresh or high-quality canned corn for best flavor.
- Fold ingredients gently to keep pudding light.
- Grease baking dish well to prevent sticking.
- Let pudding cool slightly before serving.
- Check near the end to avoid overbaking.