This Corn Pudding recipe is the perfect side dish to serve at your Thanksgiving get together! Your Thanksgiving wouldn’t be complete without it!
There are SO many versions of this around, but I love this one best!
I think just about every family has “THAT DISH.” That dish that just means “home” and “family” and “childhood” and evokes a such a strong memory when you smell it come out of the oven.
I think this is mine. It’s one of those dishes that I wouldn’t dare touch (except okay, I added some more corn to it). I love it just the way it is. And I think I love it best with brisket… next to Thanksgiving, of course!
Corn pudding is an interesting dish, because I have run across very different variations of it over the years. It looks like theres a large part of the country that thinks this is supposed to be a cornbread-like dish. You are wrong. It is not. It is supposed to be like this! 🙂 This dish is a little sweet, a little soft, and a little jiggly- just like me (ugh, unfortunately).
What you’ll need for this recipe:
- Whisk – A good sturdy whisk that can do all the mixing you need done, is key to any successful recipe. Grab this Whisk to get your recipe done right!
- Mixing bowl – These bowls are perfect for mixing up any recipe and even come in three different sizes. Get your 3-Piece Glass Mixing Bowl Set here.
- Casserole dish – This casserole dish is perfect for making corn pudding and is great for cooking other recipes! You can get yourself a Round Casserole Dish here!
If you enjoyed this Corn Pudding recipe, be sure to check out these:
- Brown Sugar Glazed Ham
- Candied Sweet Potatoes
- Thanksgiving Stuffing
- 2 eggs
- 1/2 cup sugar
- 3 T cornstarch
- 1 14 oz. can creamed corn
- 1 can evaporated milk
- 1 cup frozen corn, defrosted and drained
- Preheat oven to 375F.
- Whisk together sugar, eggs and cornstarch.
- Add in creamed corn, defrosted corn, and evaporated milk. Pour into a greased casserole dish.
- Bake for 1 hour, or until top is golden brown and set.