Corn Pudding
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Sides A classic comforting corn pudding baked to a tender, set perfection with a hint of nutmeg. This traditional vegetable casserole is a wonderful addition to any holiday table or family dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 30 mins | None | 4–6 Servings |
🔪 Key Equipment
- Mixing bowl
- Whisk
- Buttered baking dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Corn | None |
| 2 | Eggs | Slightly beaten |
| 1 tsp | Salt | None |
| 2 Tbsp | Margarine | Melted |
| 2 Tbsp | Sugar | None |
| ¾ Cup | Milk | None |
| As needed | Nutmeg | For sprinkling |
Instructions
Step 1: Mix and Bake
- Beat the 2 eggs slightly in a mixing bowl.
- Add the 2 cups corn, 1 tsp salt, 2 Tbsp melted margarine, 2 Tbsp sugar, and ¾ cup milk, mixing well to combine.
- Pour the mixture into a buttered baking dish.
- Bake at 325°F for 25 to 30 minutes until set, taking care not to overbake.
- Test for doneness by inserting a knife blade; it should come out clean when the pudding is fully set.
- Sprinkle the top lightly with nutmeg before serving.
💡 Make-Ahead & Storage: Cover and refrigerate unbaked or baked corn pudding for up to 1 day before reheating or baking.
Original Recipe Scan
