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.

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Prep Time 5

Cook Time 55

Total Time 1

Course Side Dish

Cuisine American

Servings

Calories 277 kcal

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.

Nutrition

Calories: 277kcalCarbohydrates: 36gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 146mgSodium: 505mgPotassium: 375mgFiber: 3gSugar: 19gVitamin A: 726IUVitamin C: 6mgCalcium: 101mgIron: 1mg

Keyword easy side dish recipes, fall side dish, summer side dish, Thanksgiving side dish

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