By: Julie Clark Printed: November 6, 2018
Creamy corn casserole like you’ve didn’t have it before! This fast and simple corn pudding constitutes a great side dish for from holiday dinners to everyday weeknight meals.
Easy Corn Pudding Recipe
Ya’ll understand how much we like our corn sides. We’ve creamy corn, easy corn casserole, scalloped corn and today corn pudding. Each one is fantastically scrumptious, consider Matt is a big pudding lover, I understood I desired to create him a homemade corn pudding which was creamy and delicious….and simple. This straightforward corn pudding bakes about forty-five minutes, only takes about ten minutes to combine up. It’s scrumptious enough for holiday dinners, but simple for weeknight meals too!
What’s corn pudding?
So what is corn pudding and just how could it be not the same as corn casserole? Corn pudding is creamier and smoother than our traditional corn casserole recipe. It’s 5 eggs which provides it a custard-like texture and it is thickened with corn starch. It features a traditional flavor and goes because of so many different meats and primary dishes.
Do you know the ingredients in corn pudding?
Easy Corn Pudding is a combination of whole corn, cream corn, eggs, milk, butter, sugar and corn starch for thickening.
A couple of reasons for the components:
- Use large eggs and also have them at 70 degrees.
- For those who have fresh ears of corn, you can utilize individuals! You may also use frozen corn. Make sure to thaw the frozen corn first.
- Canned cream corn makes this recipe simple and easy , extra creamy!
- You can test adding an impression less sugar if you’d like.
- Should you don’t desire to use corn starch, you should use arrowroot starch or tapioca flour within the same amount.
- We love to to include a little vanilla and nutmeg which really improves the flavor from the casserole. You are able to leave these out if you’d like.
How can you make sweet corn pudding?
This recipe is *almost* a 1-bowl prep. You’ll whisk the eggs together, adding the butter and sugar. In another normal size bowl (or liquid calculating cup), whisk together the corn starch and milk. This can ensure no clumps as well as distribution from the corn starch, which thickens the pudding. Add some vanilla flavoring and nutmeg (Bonuses for freshly grated nutmeg. Mmm!), then add the corn. If you work with whole kernel canned corn, make sure to drain from the liquid first.
Pour this right into a greased 913 baking pan and it’s ready for that oven!
Is corn pudding offered cold or hot?
We prefer corn pudding offered cold, but you’ll regularly find family people taking out the casserole and eating it right out the fridge. The creamy sweet texture causes it to be good either cold or hot.
Can One reheat corn pudding?
You are able to reheat corn pudding individually within the microwave, but you may also reheat the whole dish by covering it with foil and putting it inside a 325 degree oven before the casserole is heated through.
What complements corn pudding?
Here are a few in our favorite primary dishes for everyone corn pudding with: