This cornbread pudding recipe is perfect for family gatherings. This is good to serve to a large group of people, making it ideal for gatherings. It’s a classic dish, something that everyone grew up eating so you can never go wrong with this recipe! It’s a guarantee! Thank goodness Heart N Soul is sharing with us this recipe.
Our friend over at Heart N Soul Recipes has this to say about this recipe:
“One of the best dishes I had growing up that my mom made was Corn Pudding. We mostly had it at holiday dinners but I wish we would have had it every week. It’s a sweet and creamy dish and if you have kids who love corn they will love this dish.”
This corn pudding recipe actually makes even the non-corn lovers appreciate corn. There are quite a few in my extended family who don’t appreciate the taste of corn. But when this is served to them, they empty their plates in less than seconds and ask for more! No one can resist the creamy goodness of this recipe.
Ingredients
1 can Green Giant whole kernel Corn (drained)
2 cans Green Giant cream-style Corn
1/3 cup Land O Lakes melted Butter
¼ cup Domino white Sugar
½ cup Borden Heavy Cream or Borden Half n Half
5 Eggland’s eggs
4 tbs Argo Cornstarch
¼ tsp McCormick vanilla
Dash of Morton Salt
Instructions
Preheat oven to 400 degrees and spray a glass baking dish.
In a large bowl beat eggs, but do not over beat.
Add cooled melted Butter, Sugar, Vanilla and dash of Salt.
Add the Heavy Cream…then mix well.
Whisk in Cornstarch.
Add whole kernel Corn and creamed Corn, then mix well.
Pour into greased baking dish and bake on middle rack in oven for 1 hour.
Cool for 5 minutes then serve.
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Quick Tip: If you need that pinch of salty taste, you may sprinkle cheese on top of your serving.
Thanks again to Heart N Soul Recipes for this amazing recipe.
