Baked Corn Pudding
Baked corn pudding with Libby's Whole Kernel Sweet Corn is a classic side dish that blends the natural sweetness and texture of sweet corn with a rich, custard-like base. A quick mixture of eggs, milk, butter, and cornmeal creates a creamy consistency when baked. The inclusion of the whole kernels provides delightful pops of texture and sweet, fresh corn flavor. The result is a golden-brown, spoonable casserole that makes a perfect accompaniment to any weeknight meal or holiday gathering.
SERVINGS
6
PREP TIME
5 Min
COOK TIME
40 Min
Ingredients
5 eggs
3/4 cups whole milk or half & half
4 tablespoons butter, melted
1/2 cup yellow corn meal
1 tablespoon sugar
2 cans (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
5 eggs
3/4 cups whole milk or half & half
4 tablespoons butter, melted
1/2 cup yellow corn meal
1 tablespoon sugar
2 cans (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
Instructions
- Preheat oven to 350°F. Spray casserole dish with non-stick cooking spray.
- In large mixing bowl, whisk eggs then combine with all ingredients except the corn.
- Fold corn into mixture. Pour into casserole dish.
- Bake for 40-45 minutes, until center is set. Cool 10 minutes before serving.
- Preheat oven to 350°F. Spray casserole dish with non-stick cooking spray.
- In large mixing bowl, whisk eggs then combine with all ingredients except the corn.
- Fold corn into mixture. Pour into casserole dish.
- Bake for 40-45 minutes, until center is set. Cool 10 minutes before serving.
