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Hearty Corn Pudding

Total Time

Prep: 15 min. Bake: 35 min. + standing

Makes

8 servings

Corn is a staple around our house in summer-and so is this comforting dish. Every year, we grow corn in our backyard garden. I keep several packages of our homegrown corn in the freezer so I can make recipes like this in any season.

Ingredients

  • 4 large eggs
  • 1/2 cup heavy whipping cream
  • 3 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1/2 to 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 4 bacon strips, cooked and crumbled
  • 4 green onions, chopped
  • 1/2 cup shredded cheddar cheese
  • Maple syrup, optional

Directions

  1. In a large bowl, beat the eggs, cream, sugar, cornstarch, vanilla, salt and cayenne until smooth. Stir in the corn, cream-style corn, bacon and onions. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese.
  2. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before serving. Serve with syrup if desired.
Editor's Note: This corn pudding has a soft texture and may be served with a spoon, or it can be cut after standing for a bit.

Nutrition Facts

1 piece: 241 calories, 12g fat (6g saturated fat), 137mg cholesterol, 575mg sodium, 25g carbohydrate (9g sugars, 2g fiber), 8g protein.

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