Classic Baked Corn Pudding
A rich corn pudding featuring butter, various corn types, eggs, and flour, ideal as a side for ham, roast, or holiday meals.
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Instructions
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Preheat the oven to 350°F.
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Melt butter in a saucepan, then stir in flour for 1-2 minutes until blended.
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Gradually whisk in milk, sugar, and salt; cook until the mixture thickens and is smooth.
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Remove from heat and stir in cream-style and kernel corn.
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Beat egg yolks, then incorporate them into the corn mixture.
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In a separate clean bowl, beat egg whites until stiff peaks form, then gently fold them into the corn mixture.
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Transfer the mixture to a buttered 2-quart casserole dish.
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Place the casserole in a larger pan, then add 1 inch of hot water to the larger pan.
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Bake for approximately 45 minutes.
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Serve.