Granny’s Easy Corn Pudding: A Comforting Classic Recipe
Author
There's just something about Granny's Easy Corn Pudding that warms the heart and fills the belly. Maybe it's the creamy texture or the sweet corn flavor that brings back those cozy family dinners. Whatever it is, this dish is a classic that never fails to impress and is super easy to whip up.
More recipes from CookinWithBabe that you'll love
Watch How to Make It
Trust me, once you try it, you’ll be hooked!
What makes this recipe stand out? For starters, it's a no-fuss dish that combines simple ingredients you probably already have in your pantry. It’s perfect for any gathering, whether it’s a holiday feast or just a casual Sunday dinner with friends.
Plus, who doesn’t love a dish that you can just throw together and pop in the oven? The result is a comforting, golden-brown pudding that will have everyone coming back for seconds.
Why You'll Love This Recipe
One of the best things about Granny's Easy Corn Pudding is its versatility. You can serve it as a side dish with just about anything, from roasted chicken to grilled steaks. And it’s not only delicious but also incredibly satisfying.
The creamy texture paired with the sweetness of the corn creates a flavor explosion that simply can’t be beaten.
Another reason you'll love this recipe is how adaptable it is. Feel free to add in your favorite mix-ins, like cheese or jalapeños, to kick things up a notch. And if you’re in the mood for a bit of crunch, sprinkle some crispy bacon or breadcrumbs on top before baking.
This dish is all about making it your own, and that’s what makes it so special.
Ingredients & Tools You'll Need
Let’s talk about what you need to get started. You’ll need five eggs, which serve as the binding agent and give the pudding its rich texture. I like to use a third of a cup of melted butter because, let’s be honest, butter makes everything better.
You’ll also need half a cup of milk and a quarter cup of sugar to add a hint of sweetness.
For the corn, grab one 15-ounce can of whole kernel corn (make sure to drain it well) and two cans of cream corn. It’s the combination that really gives this dish its creamy consistency. Don’t forget a generous sprinkle of salt and pepper to taste.
As for tools, all you need is a mixing bowl, an 8×8 casserole dish, and your trusty oven. Let’s get cooking!
How To Make It
Making this corn pudding is a breeze, and I promise you’ll feel like a pro in no time. Start by preheating your oven to 375°F. This is where the magic happens, so don’t skip this step!
While that’s heating up, gather all your ingredients in a mixing bowl.
Preparation
In your mixing bowl, toss in the beaten eggs, melted butter, milk, sugar, drained whole kernel corn, cream corn, and a pinch of salt and pepper. Mix everything together until it's well combined. It should look creamy and slightly thick.
This is your base, and it’s going to taste amazing.
Next up, grease that 8×8 casserole dish generously. You really don’t want your pudding to stick. Once that’s done, pour the mixture into the dish, spreading it out evenly.
Now you’re ready to bake!
Cooking
Pop the casserole dish into the preheated oven and let it bake for about 50 minutes to an hour. Here’s what to look for: the top should be golden brown and slightly puffed up. You’ll also want to give it a gentle shake-if it jiggles a bit in the center, it’s almost there.
The aroma wafting through your kitchen will be a dead giveaway that you’re on the right track!
When it’s done, let it rest for about 10 minutes before digging in. This will help it set a little more and make serving easier. Trust me, the first slice is always the hardest to get out, but it’s totally worth it!
Serving & Variations
Time to serve this delicious corn pudding! It pairs perfectly with any main dish, but especially well with roasted meats or even a hearty salad. If you want to get creative, consider adding some shredded cheese right before it’s done baking for an extra cheesy twist.
A common consensus among home cooks is to sprinkle some fresh herbs like parsley or chives on top for a pop of color and flavor. If you have leftovers, they can be stored in the fridge for up to three days. Just reheat in the oven for the best results-microwaving can leave it a bit rubbery.
Frequently Asked Questions
What ingredients do I need for Granny's Corn Pudding?
You will need corn, eggs, milk, butter, sugar, flour, salt, and baking powder.
How long do I bake Granny's Corn Pudding?
Bake it for about 45 minutes at 400F or until it is set and golden on top.
Can I use frozen corn instead of fresh corn?
Yes, you can use frozen corn. Just make sure to thaw and drain it before using.
Is Granny's Corn Pudding served warm or cold?
It is best served warm, but you can also enjoy it at room temperature.
How can I store leftovers of Granny's Corn Pudding?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Wrapping Up
Granny's Easy Corn Pudding is a dish that brings comfort and joy to any table. It’s simple, delicious, and sure to be a hit with family and friends. So, what are you waiting for?
Get in the kitchen and give it a try-you won’t regret it!
Recipe created by CookinWithBabe for Trust Me Try It.
Even more from CookinWithBabe
Ingredients
- 5 eggs (beaten)
- 1/3 cup butter (melted, slightly cooled)
- 1/2 cup milk
- 1/4 cup sugar
- 1 15 oz can whole kernel corn (drained)
- 2 15 oz cans cream corn
- Salt & pepper to taste
Instructions
- Preheat oven/grill to 375°.
- In a mixing bowl, add all ingredients and mix well.
- Grease an 8X8 casserole dish.
- Add mixture to the dish.
- Bake for 50 minutes to an hour or until the top is golden brown.
