Corn pudding is more than just a dish; it’s a nostalgic journey back to family dinners and holiday gatherings. Grandma’s corn pudding, with its creamy texture and delightful blend of sweet and savory flavors, has earned its place as a beloved tradition passed down through generations.
Preheat and Prepare
To begin making Grandma’s corn pudding, start by preheating your oven to 400°F (200°C). This step ensures that the pudding cooks evenly and achieves a golden-brown top. Grease a 2-quart casserole dish thoroughly with butter or cooking spray to prevent sticking, ensuring that every serving comes out effortlessly.
Whisk Eggs
In a large mixing bowl, take 5 large eggs and lightly whisk them until they are well combined and slightly frothy. This initial whisking process is crucial as it prepares the eggs to integrate smoothly with the other ingredients, resulting in a creamy and cohesive texture for the pudding.
Mix Wet Ingredients
Next, add ½ cup of melted butter (which should be slightly cooled), ¼ cup of white sugar, ½ cup of milk, and ¼ cup of cornstarch to the whisked eggs. Whisk these ingredients together until they form a smooth and homogeneous mixture. The melted butter, when added at a cooler temperature, ensures that it blends seamlessly with the eggs and doesn’t cause them to cook prematurely.
Add Corn
Once the wet ingredients are well combined, gently fold in 1 can of drained whole kernel corn and 2 cans of cream-style corn into the mixture. This addition not only enriches the pudding with a variety of textures but also infuses it with the sweet, robust flavor of corn that defines this classic dish.
Bake
Carefully pour the prepared corn mixture into the greased casserole dish, spreading it evenly with a spatula. Place the dish in the preheated oven and bake for approximately 1 hour. Keep an eye on the pudding towards the end of the baking time; it’s done when the top turns a beautiful golden brown and a toothpick inserted into the center comes out clean.
