Lightened-Up Creamy Corn Pudding
Canned creamed corn can be packed with sugar, but this Lightened-Up Creamy Corn Pudding uses a homemade version with a naturally sweet flavor thanks to fresh corn kernels. Combine it with eggs, milk, additional corn and a touch of crushed red pepper for a delicious casserole with a cornbread-like consistency.
Makes: 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Ingredients
For the Creamed Corn:
- 2 tablespoons unsalted butter
- 3 cups fresh corn kernels (about 3 large ears)
- 1 ½ cups 1% milk
- 1 ½ tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Corn Pudding:
- 4 large eggs
- 5 tablespoons cornstarch
- ½ cup evaporated skim milk
- 5 tablespoons unsalted butter, melted
- ¼ cup brown sugar
- ¼ teaspoon crushed red pepper flakes
- 1 cup fresh corn kernels (about 1 large ear)
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- For the creamed corn: In a large nonstick skillet, melt butter over medium heat. Add corn kernels and cook for 5 minutes, stirring occasionally.
- In a small bowl, whisk together the milk and cornstarch. Add to the corn and continue cooking for another 5 minutes, stirring occasionally. The mixture should be creamy but not brown. Stir in the salt and pepper. Remove from heat and set aside to cool.
- For the corn pudding: Preheat oven to 400 degrees and grease a 2-quart baking dish with nonstick cooking spray.
- In a large mixing bowl, beat the eggs. Set aside.
- In a small bowl, whisk together the cornstarch and evaporated milk until cornstarch is dissolved. Add mixture to the eggs and whisk to combine. Whisk in the melted butter, brown sugar and red pepper flakes.
- Add the prepared creamed corn, 1 cup corn kernels, salt and pepper. Stir thoroughly until completely combined.
- Pour into the prepared baking dish and bake for 40 minutes, or until set. Serve warm.
Tips & Notes
Save time by making the corn pudding up to 48 hours in advance and storing it in the refrigerator. Stir again before baking as the cornstarch will settle. Bake as directed.
Nutrition Information
Calories: 267|Sugar: 15g|Sodium: 510mg|Fat: 13g|Saturated fat: 7g|Carbohydrates: 28g|Protein: 8g|Cholesterol: 117mg|
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