Corn Pudding Casserole

Entertaining With Beth‘s corn pudding casserole might be better than anything you’ve made, as it does contain cream corn or Jiffy Cornbread mix. Yes, it is made from scratch, which makes the flavor and texture a hundred times better. Trust me, it will turn out delicious and perfect. The batter can be prepared the day before and baked the following day.

RELATED: Steakhouse Creamed Corn

Making this corn pudding casserole is incredibly easy. Most of the ingredients you need for this recipe are probably already in your pantry. The eggs will make the texture light and airy, and the heavy cream will give it a richer flavor. Serve it at a gathering or holiday celebration, and it will be an instant hit.

Here’s another recipe for you to try: Stovetop Cornbread Cakes

Easy Corn Pudding Casserole Ingredients

• 2 (12 oz) bags of yellow frozen corn
• 4 eggs
• 1/3 cup of sugar
• 3/4 cup of whole milk
• 1 cup of heavy cream
• 1/2 cup of melted butter (cooled)
• 1 1/2 teaspoons of kosher salt
• 1/3 cup of all-purpose flour
• 1 teaspoon of baking powder
• freshly cracked pepper
• 2 tablespoons of fresh chives (minced)

How to Make Corn Pudding Casserole

Step 1:

Add one bag of frozen corn, 4 eggs, sugar, milk, heavy cream, melted butter, and salt in a blender. Blend on high speed until smooth for about 1 minute. Transfer to a large bowl.

Step 2:

In a small bowl, add the flour and baking powder. Whisk to combine, then transfer to the blended mixture. Whisk to combine. Add the second bag of frozen corn, followed by the pepper, and chives. Stir to combine.

Step 3:

Preheat oven to 350F, then grease a 9 x 12 casserole dish. If you are going to use a 9 x 13 baking dish, lessen baking time by 5 to 10 minutes.

Step 4:

Pour the batter into the prepared casserole dish and place in the preheated oven. Bake it for 40 to 45 minutes or until golden brown or a toothpick comes out clean when inserted in the center. Serve it immediately.

Corn Pudding Casserole