Corn Pudding Casserole Recipe

Corn Pudding Casserole Recipe

This is an old-fashioned recipe made without Jiffy cornbread mix or canned creamed corn. It's one of the easiest holiday side dishes to prepare and feeds a crowd!

Course Side Dish

Cuisine American

Keyword corn pudding

Prep Time 5

Cook Time 55

Total Time 1

Servings

Calories 239kcal

Ingredients

4 eggs
½ cup half-and-half
2 tablespoons granulated sugar
2 teaspoon baking powder
½ teaspoon Kosher salt
6 tablespoon butter, divided
3 tablespoons all-purpose flour
4 cups frozen corn kernels, defrosted, or fresh

Instructions

Combine the liquid ingredients. Preheat the oven to 350°F. In a small bowl or glass measuring cup, whisk 4 eggs, ½ cup half-and-half, 2 tablespoons sugar, 2 teaspoons baking powder, and ½ teaspoon Kosher salt.
Make the roux and add the corn. In a medium saucepan, melt 6 tablespoons butter over medium-low and set aside. To the saucepan, whisk in 3 tablespoons flour until smooth. Remove from the heat and slowly whisk in the egg mixture, until smooth. Add the corn to a medium bowl and stir in the egg mixture until well combined.
Bake the corn pudding until set. Butter a 1 ½ quart shallow baking dish then add the corn mixture. Bake uncovered for 35-40 minutes or until set and a cake tester or toothpick comes out clean.

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