Grandma's corn pudding is comfort food at its best! This creamy corn casserole is easy to make with both whole kernel and cream-style corn, resulting in a custardy pudding that will be a welcome addition to your holiday table.
INGREDIENTS
- 5 large eggs
- ⅓ cup butter, melted and slightly cooled
- ¼ cup white sugar
- ½ cup milk
- ¼ cup cornstarch
- 1 (15.25 ounce) can whole kernel corn, drained
- 2 (14.75 ounce) cans cream-style corn
DIRECTIONS
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.
- Whisk eggs lightly in a large bowl.
- Add milk, melted butter, sugar, and cornstarch; whisk until well combined.
- Stir in drained corn and cream-style corn until fully blended.
- Pour mixture into the prepared casserole dish.
- Bake in the preheated oven until golden brown on top, about 1 hour.
