Outrageous Corn Pudding

Mary Yamasaki

By
@Lovecarbs

No corn muffin mix needed for this. This wonderful side dish is always the first one I get asked to make at any holiday gathering, be it Christmas, Thanksgiving or Easter. My entire family loves it. My original recipe called for 1/2 cup sugar but we found that a little too sweet as we got older but feel free to up the sugar if you want to. You can also cut butter to 4 tablespoons if you want.


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Comments:

Serves:

about 8 (my family 4 lol)

Prep:

10 Min

Cook:

1 Hr

Ingredients

2 can(s)
corn, cream-style (15 0z size.)
1 can(s)
corn kernals - drained (15 oz size - you can add 2 cans also if you like)
6 Tbsp
real butter - melted
1/4 c
sugar (or go with the original 1/2 cup)
4 large
eggs
6 Tbsp
all purpose flour ( you can add more if it's a damp rainy day)
1 Tbsp
baking powder

Directions Step-By-Step

1
Preheat oven to 350.
Spray a 2QT casserole dish with Pam and put aside
2
Now in a large bowl, empty in the cans of corn, add the sugar, and the eggs, now beat gently with a wooden spoon until blended.
3
#
Now melt the butter in a seperate bowl, microwave is great for this and then add to the mixture.

Finally add your flour and baking powder, mix until it is all combined.
4
Pour into the casserole dish and bake for about 1 hour until the top is a nice golden color. I give it the jiggle test, just open oven carefully and with a pot holder 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.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #easy, #sides, #souffle, #cor