Best Corn Pudding Easy Recipe 2021
So what exactly is corn pudding and how is it different from corn casserole? Corn pudding is creamier and smoother than our traditional corn casserole recipe.
It has 5 eggs which give it a custard-like texture and is thickened with cornstarch. And It has a traditional flavor and goes with so many different meats and main dishes.
It is typically used as a food staple in rural communities in the Southern United States, especially in Appalachia.
Corn pudding is sometimes served as a Thanksgiving dish.
Is corn pudding served hot or cold?
We prefer corn pudding served cold, but you will regularly find family members pulling out the casserole and eating it straight from the fridge. The creamy sweet texture makes it good either hot or cold.
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Can I reheat corn pudding?
You can reheat corn pudding individually in the microwave, but you can also reheat the entire dish by covering it with foil and putting it in a 325 degree oven until the casserole is heated through.
Can You Freeze Corn Pudding?
Yes! You can freeze corn pudding. Let it cool completely and then cover tightly before freezing. Individual portions may also be sliced and frozen separately.
How To Store Corn Pudding?
IN THE FRIDGE: You can make this up to two days in advance and then cover in the fridge, then reheat covered in foil in the oven when it’s time to serve. This corn puding casserole will also keep in the fridge for three to four days after baking. You can reheat leftovers in the oven or microwave.
IN THE FREEZER: You can store this casserole for up to two months in the freezer. Just make sure you allow the Puding to thaw before baking or reheating. There are two ways to freeze it:
- PRE-BAKE – Mix all the ingredients and pour into a foil pan or casserole baking dish and store in the freezer.
- BAKED – After following the recipe above, allow to cool and then place well-covered in the freezer.
PRO TIP: Use throw-away foil pans so your good casserole dishes aren’t tied up in the freezer where they can’t be utilized for other delicious recipes!
The perfect mix of sweet and savory, this old-fashioned pudding is just like grandma used to bake. With a handful of simple ingredients, this traditional favorite is baked from scratch and makes the perfect side dish to any meal.
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BEST CORN PUDDING EASY RECIPE:
|YEILDS:||PREP TIME:||TOTAL TIME:|
|8 Servings||0 Hours 10 Minutes||1 Hour 10 Minutes|
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounces) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn
- Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.
- In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
- Bake for 1 hour.
How long will corn pudding last in the refrigerator?
Homemade corn puding casserole will last for 3-4 days in the fridge. Store it in an airtight container or snuggly cover your baking dish with saran wrap before placing it in the fridge.
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Why is my corn pudding watery?
It’s buttery, creamy, and ever so slightly sweet! Corn Puding is a very easy recipe. If you have a problem with ‘weeping’ or watery puddings, pan fry or saute the corn in some butter until all the liquid is cooked off. This should give the pudding a better consistency.
Can I Make this recipe ahead of Time?
Yes! If you want to make it ahead of time, I’d suggest under baking it just a touch, and then popping it back into the oven at 325 degrees. about 20 minutes before you’re ready to serve.
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