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Creamy Corn Pudding Casserole
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Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • 8x8 Baking Dish
  • Whisk

Ingredients
  

  • 1 can (14.75 oz) cream-style corn
  • 1 can (15.25 oz) whole kernel corn, drained
  • 1 cup heavy cream
  • 3 large eggs
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter, melted

Instructions
 

  • Preheat the oven to 350 degrees and grease an 8x8 baking dish.
  • In a large mixing bowl, stir together the cream-style corn, drained whole kernel corn, heavy cream, eggs, sugar, flour, salt, and black pepper until smooth.
  • Pour in the melted butter and mix until fully combined.
  • Transfer the mixture to the prepared baking dish and spread it evenly.
  • Bake for 45 to 50 minutes until the center sets and the top turns lightly golden.
  • Remove from the oven and let it rest for 5 minutes before serving.

Notes

Let the casserole cool slightly after baking so the texture firms up and slices cleanly for potluck serving. If you want a richer version, swap the heavy cream for half-and-half, but keep the flour amount the same to maintain the custard structure. Leftovers reheat well in a 325-degree oven with a splash of milk stirred in to restore creaminess.
Course: Side Dish
Cuisine: American
Equipment: Mixing Bowl, 8x8 Baking Dish, Whisk