Delicious and creamy corn pudding casserole made with corn, eggs, milk, butter, sugar, sour cream, and cornstarch. Perfect for a Thanksgiving side.
Servings: 8 servings
- two 17 ounce cans cream style corn
- one 14 ounce can whole kernel corn drained
- 5 eggs
- 3 tbsp sour cream
- 4 tbsp cornstarch
- 1/2 cup unsalted melted butter
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 cup milk
Preheat oven to 400 degrees F.
In a large bowl, whisk the eggs, milk, sugar, and sour cream until well combined.
Stir in the creamed corn, corn kernels, cornstarch, salt, and melted butter.
Place the mixture in a buttered oven safe 9x13 dish.
Bake for 1 hour and 5 minutes.
Calories: 222kcal | Carbohydrates: 17g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 170mg | Potassium: 64mg | Sugar: 13g | Vitamin A: 555IU | Calcium: 41mg | Iron: 0.5mg