Sweet Corn Pudding Casserole
A comforting and creamy casserole that combines sweet corn with a custard-like texture, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups sweet corn (fresh or canned) Use fresh or canned corn, drained if canned.
- ¼ cup butter, melted Melted for easier mixing.
- 3 large eggs Use room temperature eggs for best results.
- 1 cup milk Can substitute with almond milk or coconut milk.
- 1 cup cornmeal Use gluten-free cornmeal if necessary.
- ½ cup sugar Can use a sugar substitute if desired.
- 1 teaspoon baking powder To help the casserole rise.
- ½ teaspoon salt Enhances flavor.
Instructions
Preparation
- Gather all your ingredients and preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine melted butter, eggs, and milk. Whisk until fully combined.
- Add in cornmeal, sugar, baking powder, and salt. Stir until you have a smooth mixture with no lumps.
- Fold in the sweet corn gently to incorporate it evenly.
- Grease a casserole dish with butter or cooking spray and pour the mixture into it.
Baking
- Place the casserole in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is set.
- Once baked, remove from the oven and allow to cool for a few minutes before serving.
Serving
- Cut into squares or scoops and serve warm.
Notes
Allow leftovers to cool before storing. Freeze in portioned containers for up to 2-3 months. Ensure you use room temperature ingredients for the best texture.