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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is my favorite corn pudding-and it is really a pudding, not bread-like as some others are, and definitely comfort food. We love this as a side dish for Thanksgiving-but I also love it for lunch with a side salad, or even for breakfast. Ingredients:
5 eggs, lightly beaten |
1/3 cup butter, melted |
1/4 cup white sugar |
1/2 teaspoon salt |
1/2 cup milk |
1/4 cup cornstarch |
1 (15 1/4 ounce) can whole kernel corn, undrained |
2 (14 3/4 ounce) cans cream-style corn, undrained |
Directions:
1. Preheat oven to 400 degrees F.
2. Whisk cornstarch into milk, then add salt and sugar and mix well.
3. Mix cans of corn and melted butter together, then combine with the milk mixture.
4. Stir in the eggs and mix well.
5. Pour mixture into 2 qt greased casserole dish.
6. Bake for 60 to 75 minutes or until top is golden and center is set.
7. Serve hot.
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