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Corn Pudding

Here is another good side dish and one that is good to make for a it can be baked up to 2 days in advance.


1/4 cup cornstarch
4 eggs
1 cup heavy cream
2 cans ( 15.25 oz ea ) whole kernal corn
2 cans ( 14.75 oz ea ) cream style corn
1/3 cup chopped fresh chives
1 tbl sugar
1 tsp vanilla
1/2 tsp ea ground nutmeg and salt


1. preheat oven to 340 degrees, coat 2 & 1/2 qt shallow casserole with non stick spray
2. In a large bowl, whisk cornstarch, eggs, and heavy cream until cornstarch is dissolved.
3. Stir in remaining ingredients and pour into casserole.
4. Bake 40 minutes or until just firm and a knife inserted in center comes out clean. Let
stand 10 minutes before serving.

***12 servings