The Best Corn Pudding For All Year Round
Servings: 4 servings
Ingredients
- 3 eggs, beaten
- 3 tablespoons melted butter
- 3 tablespoons sweetened condensed milk
- 2 tablespoons flour
- 1 cup milk preferably whole
- pinch of grated nutmeg optional
- salt and pepper to taste I used 1/2 teaspoon of salt and several grinds of pepper
- 1 thawed pack frozen corn four servings (about 2 1/2 cups fresh or canned corn)
Instructions
- Preheat the oven to 350°F/180°C. Prepare a 8x4" loaf pan with cooking spray.
- In a large mixing bowl, beat the eggs with the melted butter, condensed milk and flour until well blended.
- Stir in the milk and seasonings.
- Add in the corn and combine.
- Transfer to the loaf pan and spread evenly.
- Bake for 40 - 50 minutes or until the top is golden brown and the custard is set.
Notes
Don't wait for a special occasion to make corn pudding. Plan to make some this week!