Corn Pudding
This easy corn pudding is creamy, buttery, slightly sweet and loaded with tender corn. A comforting side dish that’s perfect for Thanksgiving, holidays and Sunday dinners.
Equipment
- 1 high speed blender
- 1 1.5 quart baking dish
Ingredients
- 4 cups corn fresh or frozen and thawed, divided
- 1.5 cups whole milk
- 4 large eggs
- 1/4 cup honey
- 3 tablespoons butter melted
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Into a blender add 2 cups of the corn, milk, large eggs, honey, melted butter, salt and pepper. Blend on medium high speed for 1 minute until fully combined. Stir in the remaining 2 cups of corn, leaving the kernels whole.
- Grease a 1.5 quart baking dish with butter. Pour in the corn pudding mixture.
- Bake at 350 degrees F for 40 minutes, or until the pudding is just set and a knife insterted into the middle of the pudding comes out clean.
- Allow to rest for 10 minutes to set and serve as desired.
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