One of my all-time favorite holiday dishes was my grandmother’s corn pudding. I’ve spoken to several friends with southern origins, and there seems to be some confusion over what I mean by “pudding.” What I’m describing is the soft, egg-y custard with corn, baked until golden on top–no cheese! I remember shoveling this into my mouth with reckless abandon on many holidays.
Unfortunately, corn pudding and I lost touch over the years, and after my grandmother died, I thought there was no hope of recreating it.
Wrong. Corn pudding is, like, the easiest thing to make ever. This year, my mom and I recreated this family favorite to great results: empty serving dishes and rave reviews both times.
So here, you go, corn pudding for your next holiday gathering.
- 5 eggs
- ⅓ cup butter, melted
- ¼ cup white sugar
- ½ cup milk
- 4 tablespoons cornstarch
- 1 (15.25 ounce) can whole kernel corn
- 2 (14.75 ounce) cans cream-style corn
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon cinnamon
- Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
- In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn, cinnamon, and nutmeg. Blend well. Pour mixture into prepared casserole dish.
- Bake for 1 hour.
By the waay, Fiancé-friend hates canned corn and refuses to eat this. Everyone else knows good eatin’ when they see it.