Grans Easy Corn Pudding
186kcal
Ingredients
- 3 tbsp unsalted butter
- 4 large eggs
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
- 3 tbsp cornstarch
- 15 ounces corn kernels canned
- 29.5 ounces creamed corn canned
- 1/2 tsp vanilla extract
- 1/8 tsp ground nutmeg
Instructions
- Melt the butter and set aside to cool. .
- Into a large bowl, crack the eggs and whisk until frothy. Whisk in the cooled melted butter, sugar, vanilla and nutmeg until blended.
- Into a measuring cup, pour the heavy cream. Add the cornstarch and whisk or stir with a fork until no lumps remain. Pour into the egg mixture and whisk to combine. Gently stir in the whole kernel corn and the cream corn until incorporated.
- Pour the corn mixture into the prepared baking dish. Place the dish on a rimmed baking sheet and transfer to the center rack of the oven.
- Bake 1 hour until the top is golden brown and the center is slightly firm when gently pressed. Cool on a wire rack. Serve warm or at room temperature
Nutrition
Serving0.5cupCalories186kcalCarbohydrates25gProtein4gFat9gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat1gCholesterol83mgSodium293mgPotassium174mgFiber2gSugar8gVitamin A391IUVitamin C4mgCalcium20mgIron1mg
Notes
Half and half, whole or 2% milk can be substituted for the heavy cream. If substituting, also add additional 1 TBSP cornstarch.