Description
A classic southern-style corn pudding that is creamy, slightly sweet, and full of comforting corn flavors. This simple casserole is perfect for holiday dinners or as a hearty side dish for any meal. With a tender, custard-like texture and a hint of nutmeg and onion, it offers a delightful balance between savory and sweet.
Ingredients
Scale
Wet Ingredients
- 1 cup whole milk
- 6 large eggs
- ¼ cup unsalted butter (melted)
Dry Ingredients
- 1¼ cups all-purpose flour
- 1 Tbsp sugar
- ½ tsp black pepper
- ½ tsp nutmeg (optional)
- ¼ tsp salt (or to taste)
- 2 Tbsp dried minced onion flakes
Corn
- 1 (8.75-oz) can whole kernel corn, drained
- 1 (15.25-oz) can whole kernel corn, drained
- 2 (14.75-oz) cans cream-style corn
Instructions
- Preheat Oven: Preheat the oven to 375ºF (190ºC). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix Wet and Dry Ingredients: In a large bowl, combine the milk, flour, eggs, sugar, black pepper, nutmeg (if using), and salt. Using an electric hand mixer, beat the mixture until everything is well combined and smooth.
- Add Onion and Corn: Stir in the dried minced onion flakes, both cans of drained whole kernel corn, and the cream-style corn until evenly incorporated into the batter.
- Pour Mixture into Dish: Pour the prepared corn pudding mixture into the sprayed 9×13-inch baking dish, spreading it evenly.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 40 to 50 minutes, or until the top is set, golden brown, and a knife inserted in the center comes out clean.
Notes
- Nutmeg is optional but adds a subtle warm flavor that enhances the pudding.
- Use fresh or dried minced onion flakes for a mild onion flavor.
- If you prefer a firmer texture, bake closer to 50 minutes; for a creamier texture, bake closer to 40 minutes.
- Let the pudding rest for about 5 minutes before serving to set up.
- This recipe can be doubled for a larger crowd, just use a bigger baking dish and adjust cooking time accordingly.
