This sweet quick and easy side dish is perfect for everyday and special enough for your holiday table!
Sometimes ugly food is the best kind.
You know, like a sloooooow roasted stew that’s been simmering for hours and pretty much looks like a giant bowl of mush by the time you eat it?
Or a delicious pot of chicken curry that sometimes looks like a pile of yellow who knows what?!
Or this corn pudding.
This is seriously one of the tastiest dishes you will ever eat. It’s beyond easy, and such a great alternative to throw into your summer recipe rotation.
It may not be the prettiest food I’ve ever made, but I promise, there won’t be a single bite left.
I know, I know. It looks super weird before it’s baked. But I promise, trust the process, give it the time in the oven and you won’t be disappointed.
I’ve already made this dish several times this week along with these burgers, and this salad.
Can we say SUMMER?!
Yield:
Print
PinDescription
This sweet quick and easy side dish is perfect for everyday and special enough for your holiday table!
Ingredients
- 1 (15 oz) can creamed corn
- 1 (12 oz) can evaporated milk
- 1/4 cup sugar
- 1/4 cup flour
- 4 tablespoons softened butter
- 1 teaspoon salt
- 2 eggs
For the topping
- 2 tablespoons butter
- 2 teaspoons brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 450 degrees. In a large mixing bowl pour together all the ingredients and whisk until well combined.
- Pour mixture into a baking dish (either 8 or 9 inch round, or 8×8 or 9×9 square). Sprinkle topping over the corn mixture and bake for 35-40 minutes. It should be bubbly and hot, with the center starting to firm up. The corn pudding will look a little jiggly, but will become more firm as it cools. This is best served at room temperature or slightly warm.
For the topping
- Mash together the butter, brown sugar and cinnamon. (If the butter is cold, I find using clean hands is the best way to do this. Sprinkle some extra cinnamon on top to give that extra golden color.
Notes
*Recipe can easily be doubled. Just use a larger baking dish and increase baking time another 15 or 20 minutes.
Daniela Joanides
If you’re doubling this for turkey day, what size pan do you recommend?
Life is but a Dish
I use a 9×13!
Kathleen
This looks so good!! Plan to make for thanksgiving side and doubling it. I would make before turkey goes in oven. Would you recommend the corn pudding sitting out on top of oven to keep warm/get to room temp during 2.5 hours waiting for turkey and other sides to be done or let cool and refrigerate then reheat while turkey rests and cook sides.
★★★★★
Life is but a Dish
It can totally be at room temp!
Sarah
Was a hit at our family dinner, definitely making this for Thanksgiving!!
★★★★★
Life is but a Dish
I’m so glad!