Grandma’s Corn Pudding
Ingredients
- 6 tablespoons cream
- 1/4 cup butter
- 4 large large eggs
- 1/4 cup cornstarch
- 15.5 ounce cans whole kernel corn
- 214.75 ounce cans cream-style corn
- 1/4 cup sugar
- 1/2 teaspoon salt
- black pepper black pepper black pepper
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Instructions
- Grease a 2 1/2-quart, 11x7, or 9x9-inch baking dish.
- Gently warm the milk and butter in a small saucepan or microwave-safe glass measuring cup until the butter is melted. Set aside.,In a large bowl, beat the eggs. Add the cornstarch and beat until combined. Then stir in all 4 cans of corn, plus the sugar, salt, and pepper, plus the milk-butter mixture. Scrape into the prepared dish and bake until the center is set (the center won’t jiggle when you nudge the dish) and the edges are browned, 40 to 60 minutes. A larger baking dish will bake faster than a smaller dish, such as a 9x9.
- Cool at least 10 minutes before serving. This is best warm, not hot.,Love the recipe? Let us know with a rating and review!
Source
Original recipe: View Original