Traditional Corn Pudding Recipe
The Perfect Side Dish
Corn is tradition at Thanksgiving, but then add in the pudding component as it bakes, and it is delicious! This is a traditional dish that I started in my family and a recipe that my mother requested. That’s when I knew it was good 😊. You will also love the simplicity of this side dish.
On Thanksgiving morning, this is one recipe I can prepare first thing in the morning and set it aside and in the refrigerator it goes until an hour to and hour and a half before dinner is served…somewhere between when the turkey comes out of the oven and dinner is served.
I prepare this side for Thanksgiving, but it is a great side dish anytime – it is delicious with chicken, pork, fish, etc… It’s creamy texture is also nice served with grilled meats. Prepare ahead, refrigerate until ready to bake – easy!
Substitute a gluten-free flour just in case there are guests coming that have an allergy to gluten. They will be so thankful!
Ingredients you will need for this recipe:
- Butter
- Sugar
- Flour (all-purpose or gluten-free)
- Evaporated milk
- Eggs
- Baking powder
- Frozen sweet corn kernels
Tools you will need for this recipe:
- Mixing bowl
- Mixing spoon
- Measuring cups
- Measuring spoons
- Small saucepan
- Baking dish (plan for size)
Corn Pudding Recipe
- ½ cup butter
- ¼ cup sugar
- *3 tablespoons all-purpose flour or gluten-free flour
- ½ cup evaporated milk
- 2 eggs, well beaten
- 1-1/2 teaspoon baking powder
- 10 oz. frozen sweet corn kernels, thawed
Preheat oven to 350 degrees. Melt butter in saucepan. In a large mixing bowl, mix sugar and flour; add in melted butter and combine. Stir in milk, eggs, and baking powder. Mix well. Stir in corn. Pour mixture into a 2-quart buttered casserole. Bake in until top is golden brown and center is set and a knife comes out clean, about 45 minutes.
Makes 6-8 servings. For a crowd, double the recipe. And, allow for additional baking time.
One of our Thanksgiving favorites or anytime favorites! The perfect side dish.
