Grandma Betty’s Famous Creamy Corn Pudding.
This comforting classic has graced American tables for generations! This recipe is a taste of summer and holidays, a simple yet rich and utterly delicious dish that’s a warm, scoopable bowl of pure comfort.
Ingredients:
| Canned Sweet Corn, drained | 4 cups |
| Whole Milk | 1 1/4 cups |
| Unsalted Butter, melted | 1/4 cup |
| Eggs | 3 large |
| All-Purpose Flour | 2 tbsp |
| Granulated Sugar | 1/2 cup |
| Black Pepper | 1 tsp |
| Optional: Chopped Chives | 1 tbsp |
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Combine Wet: In a large bowl, whisk together the melted butter, eggs, and milk until well combined.
- Combine Dry: In a separate bowl, stir together the sugar, flour, and pepper.
- Combine All: Gradually add the dry ingredients to the wet mixture, whisking until the batter is smooth. Stir in the drained corn and chopped chives (if using).
- Bake: Pour the mixture into a greased 2-quart baking dish. Bake for 30-40 minutes, or until the top is lightly golden brown and a knife inserted into the center comes out clean.
- Serve: Let cool slightly before serving. Enjoy warm!
