Grandma's Southern Creamed Corn Pudding
Grandma’s southern creamed corn pudding is a classic side dish that will knock the socks off of your guests. This surprisingly simple corn casserole uses pantry staples and pairs perfectly with just about any meat. It's a holiday classic that's delicious anytime!
Servings: 8
Calories: 334kcal
Ingredients
- 1/2 cup butter
- 1/4 cup flour
- 1/4 cup granulated sugar
- 2 eggs beaten
- 1 cup half and half
- 1 can whole kernel corn, drained
- 1 can cream-style sweet corn
- salt & pepper, to taste
Instructions
- In a large skillet, melt the butter over medium low heat. Remove the skillet from heat. When the butter's cooled, whisk in the flour until smooth and evenly incorporated.1/2 cup butter, 1/4 cup flour
- Whisk in the sugar, eggs, and half & half- again until evenly incorporated.1/4 cup granulated sugar, 2 eggs beaten, 1 cup half and half
- Stir in both kinds of corn, until evenly combined. Season with salt & pepper, to taste.1 can whole kernel corn, drained, 1 can cream-style sweet corn, salt & pepper, to taste
- Transfer the mixture to an 8x8" baking dish, and use the back of the spoon to smooth out evenly.
- Bake at 350 degrees for an hour and fifteen minutes, or until a toothpick inserted into the center of the casserole comes out clean, and the casserole is lightly browned on top.
- Remove the dish from the oven, and let it rest for 5 minutes. Serve while still warm. Enjoy!
Notes
- Don't use frozen or fresh corn for the canned whole kernel corn. It won't give you the right consistency.
- Make sure you drain the whole kernel corn.
- Don't skip letting the pudding rest. It will firm up a bit as it rests.
Nutrition
Calories: 334kcal | Carbohydrates: 26g | Protein: 11g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 268mg | Sodium: 426mg | Potassium: 242mg | Fiber: 1g | Sugar: 8g | Vitamin A: 834IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 2mg