Sweet Corn Pudding Casserole
A delightful blend of sweet corn and creamy texture, this casserole is perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups sweet corn (fresh or canned)
- 1/4 cup butter (melted)
- 2 units eggs room temperature
- 1 cup milk can use almond or coconut milk for dairy-free
- 1/4 cup sugar can substitute with honey or maple syrup
- 1/2 cup cornmeal use certified gluten-free for gluten-free option
- 1 teaspoon baking powder
- to taste salt
- to taste pepper
Instructions
Preparation
- Gather all your ingredients. If using fresh corn, remove the kernels from the cob.
- Melt the butter in a large mixing bowl. Add the corn, eggs, and milk. Mix until combined.
- In another bowl, whisk together the sugar, cornmeal, baking powder, salt, and pepper.
- Gradually add the dry mixture to the wet mixture, stirring continuously until a smooth batter forms.
- Grease a 9x13 inch baking dish with butter or cooking spray.
- Pour the batter into the prepared baking dish, spreading it evenly.
Baking
- Place the dish in a preheated oven at 350°F (175°C) and bake for 45-50 minutes.
- The casserole is ready when the top is golden brown and a knife inserted in the center comes out clean.
- Allow to cool for a few minutes before serving.
Notes
Add spices or herbs to customize flavors. Great for potlucks and gatherings, and pairs well with various main dishes.