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–+ servings

Creamy Corn Pudding

I loved this creamy corn pudding as a child. To me, it's still perfect, both as a holiday side dish or served next to a BIG barbecue sandwich.
5 from 2 votes
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Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 4 tablespoons melted butter divided
  • 1/4 cup bell peppers diced
  • 1/4 cup onions diced
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 cups corn fresh or frozen
  • 1 1/3 cup milk
  • 2 eggs

Instructions
 

  • Preheat oven to 325 degrees.
  • In a large sauté pan, sauté bell peppers and onions in 2 tablespoons of butter.
  • In a large bowl, mix flour, salt, sugar, and corn.
  • Add eggs, milk, remaining butter, and sautéed vegetables. Pour mixture into casserole. Place in a roasting pan and pour water halfway up the casserole.
  • Bake at 45 minutes or until pudding is golden brown.

Notes

Note: If using fresh corn, boil corn (on cob) for 3 minutes before cutting off the kernels. Try to scrape all the milk from the corn as you work.
To make the pudding extra creamy, substitute milk with half and half.
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