Description
This sweet quick and easy side dish is perfect for everyday and special enough for your holiday table!
Ingredients
Scale
- 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.