Let me start by saying, the picture does not do justice to the yumminess that is corn pudding. This recipe comes from my mom and was a staple growing up at special meals like Christmas and Easter. I remember getting mad when I came home from college and my mom decided to “mix things up” on the Christmas menu and left off the corn pudding. Alas, this dish is not at all paleo-friendly, but I couldn’t leave it off the Christmas menu.
Mom’s Corn Pudding
- 2 cans creamed corn
- 1 can whole kernel corn, drained
- 2 Tbsp sugar
- 1 1/2 cup milk (or less)
- 3 Tbsp. corn starch
- 4 eggs
- Dash of salt & pepper
Preheat oven to 350.
Combine in a large bowl the following: creamed corn, corn, and sugar.
Tip: I just use the dish I’m going to cook in, a 2.5 qt oval Corningware dish.
In a separate bowl, crack eggs individually and beat before adding to the main mixture.
Tip: I use a 2 cup measuring cup that I will use next for the milk.
Fill the measuring cup with milk and pour all but about 1/4 cup or less into the mixture.
Add the cornstarch to the reserved milk and combine with a fork. The cornstarch won’t properly blend if you don’t mix it with some milk first. Then add it to the rest of the mixture.
Season with salt and pepper to taste, and gently stir to combine the ingredients.
Bake at 350 for 1 hour, or until a knife in the center comes out clean.
The pudding will be a little runny on top but should be able to hold itself together in the middle. Serve it while hot.
The above picture reflects the terrible job I did cooking this at Christmas. My plan was to put it in the oven for the last half hour of the prime rib’s cooking time, but when I checked the prime rib and realized it was already done, I accidentally turned off the oven before putting the corn pudding in. Then, 20 minutes later when I realized my mistake, I decided to cook at 375 for a while to speed things up, which resulted in the browning you see.
Here’s a picture of the leftovers — again it doesn’t look impressive, but trust me when I say it is sooo good!