Ingredients:
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2 cans (15 oz each) cream-style corn
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1 can (15 oz) whole kernel corn, drained
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4 large eggs
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⅓ cup unsalted butter, melted
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½ cup milk (use up to 1 cup for a looser texture)
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¼ cup granulated sugar (adjust to taste)
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4 tablespoons cornstarch
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1 teaspoon salt
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¼ teaspoon black pepper (optional)
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Optional flavor enhancers:
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Pinch of nutmeg or cayenne (for depth)
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Dash of vanilla extract (for slight sweetness)
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🧑🍳 Instructions:
1. Preheat the Oven:
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Preheat your oven to 400°F (200°C).
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Lightly grease a 2-quart casserole dish or a 9×9-inch baking dish.
2. Mix Wet Ingredients:
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In a large mixing bowl, whisk together the eggs, melted butter, milk, and sugar until well combined and smooth.
3. Add Cornstarch and Seasoning:
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Add the cornstarch, salt, and pepper (plus any optional spices).
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Whisk until the cornstarch is fully dissolved — no lumps!
4. Fold in the Corn:
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Add the cream-style corn and drained whole kernel corn to the bowl.
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Gently fold until evenly combined.
5. Bake the Pudding:
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Pour the mixture into your prepared baking dish.
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Bake uncovered for 45–55 minutes, or until:
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The top is golden
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The center is set but still has a slight jiggle
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6. Cool Slightly Before Serving:
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Let the pudding cool for 10–15 minutes before slicing or scooping.
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This helps it firm up and makes it easier to serve.