A rich and creamy corn casserole made entirely from scratch! This dish is the perfect blend of sweet and savory, ideal for holiday gatherings or everyday comfort meals.
Ingredients:
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 large eggs, beaten
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups corn kernels (fresh, frozen, or canned; drained if canned)
- 2 cups creamed corn (store-bought or homemade)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
Directions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar casserole dish.
- Prepare the Batter:
- In a large mixing bowl, whisk together the melted butter, sugar, and beaten eggs. Add the milk, heavy cream, vanilla extract, and salt, stirring until combined.
- Incorporate the Corn:
- Stir in the corn kernels and creamed corn until evenly distributed in the mixture.
- Add the Dry Ingredients:
- Sift in the flour and baking powder. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Assemble and Bake:
- Pour the batter into the prepared baking dish. Smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are golden brown.
- Cool and Serve:
- Let the casserole cool for 10 minutes before serving. Enjoy the creamy and flavorful dish!
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Calories: ~250 kcal per serving
Servings: 8 servings
Tips:
- For extra flavor, add 1/2 teaspoon of ground nutmeg or a pinch of cayenne pepper.
- You can make this dish gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
- Serve warm as a side dish with roast turkey, ham, or grilled chicken.
This corn pudding casserole is a timeless recipe everyone will love! Creamy, slightly sweet, and irresistibly delicious.