Corn Pudding Casserole

[{"selector":"#anim-ccd17fd9-f8f4-4038-8fb2-485b3bfa6f58","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8d1dbea4-bc34-4377-a4c7-50a2bddc1b8c","keyframes":{"transform":["translate3d(0px, -115.19162%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-26cf7af0-9200-473a-8973-e6090407f331","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-75b06a26-8a81-481b-b255-e481c2417639","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Corn Pudding Casserole is a recipe that is a staple in any good Southern household. Is it a dessert or a savory side? You be the judge. Made with simple, staple ingredients like creamed corn, milk, butter and sugar, this is an easy and delicious taste of the South! Learn more

–Fresh or Canned Cream Style Corn – Milk – Eggs – Sugar – Butter – Salt and Pepper – Cornstarch (optional)

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We start by adding our creamed corn to a large mixing bowl.

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One by one, we add milk, sugar, melted butter, salt and pepper.

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We mix that well and pour into a lightly greased baking dish. I like to use a 8x11 or any 2qt baking dish.

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Bake at 350 degrees for 30-45 minutes. Increase the heat to 450 degrees and bake a few minutes more taking care to not over brown.

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Allow to cool and set up, serve and enjoy!

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Chances are it didn't cook quite long enough. All ovens are different and if you find it is too watery, return it to the oven for 10 minutes at a time until it reaches your desired consistency.

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You can. You can mix up and freeze the uncooked contents until ready to use or you can allow the cooked casserole to completely cool.

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Yes, mixing it up before you need it is a great option. Store in an airtight container for up to a week in the refrigerator.

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Corn Pudding Casserole

–Fresh or Canned Cream Style Corn – Milk – Eggs – Sugar – Butter – Salt and Pepper – Cornstarch (optional)

INGREDIENTS

We start by adding our creamed corn to a large mixing bowl.

STEP 1

One by one, we add milk, sugar, melted butter, salt and pepper.

STEP 2

We mix that well and pour into a lightly greased baking dish. I like to use a 8x11 or any 2qt baking dish.

STEP 3

Bake at 350 degrees for 30-45 minutes. Increase the heat to 450 degrees and bake a few minutes more taking care to not over brown.

Step 4

Allow to cool and set up, serve and enjoy!

Step 5

Chances are it didn't cook quite long enough. All ovens are different and if you find it is too watery, return it to the oven for 10 minutes at a time until it reaches your desired consistency.

WHY IS MY CORN PUDDING WATERY?

You can. You can mix up and freeze the uncooked contents until ready to use or you can allow the cooked casserole to completely cool.

CAN I FREEZE CORN PUDDING?

Yes, mixing it up before you need it is a great option. Store in an airtight container for up to a week in the refrigerator.

CAN I MAKE THIS AHEAD OF TIME?

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