We're bringing this one out of the archives for Easter!
A big thank you to Facebook Group member Tracy Redding for asking us about this classic recipe from Camila, and just in time for the holidays! This creamy, custard-like side dish is everything we love: simple and comforting. We’ve made this version better for you by lightening it up by cutting back the sugar and swapping in whole milk for heavy cream. After retesting it, we can confirm that it’s still a winner.
Made with pantry staples like canned whole-kernel corn, cream-style corn, eggs, butter, and a touch of sugar and cornstarch (yes, it’s gluten-free!), this dish is the perfect balance of sweet and savory. It pairs beautifully with roasted meats or any hearty holiday main.
Camila's Corn Pudding
Ingredients
- 5 eggs
- ⅓ cup butter, melted
- ¼ cup organic pure cane sugar
- ½ cup milk
- 4 tbsp cornstarch
- 1 (15.25-ounce) can whole kernel corn, drained
- 2 (14.75-ounce) cans cream-style corn
Instructions
- Preheat oven to 400 Degrees.
- Grease a 2-quart casserole dish.
- In a large bowl, lightly beat the eggs.
- Add melted butter, sugar, and milk. Whisk in cornstarch a little at a time.
- Stir in the creamed corn.
- Stir in the drained whole kernel corn and mix well.
- Pour the mixture into the prepared casserole dish.
- Bake for 1 hour.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All photos by Lorianne DeVita
