This comfort-food classic gets updated!
My mom has been making this corn pudding for Thanksgiving for many, many years now. She shared the recipe with me along with my Grandmother’s vintage Carmelite L.S. & S. covered casserole that she always uses to bake and serve the corn pudding!
The original recipe is from McCormick (Spices), but I updated it with current canned corn sizes and reduced the sugar and butter amounts – don’t worry, you won’t even notice! I also replaced the instant minced onion with fresh minced shallot (can use sweet onion) and added some pepper. I also adjusted the cooking time and temperature.
I’m going to bake mine in my Grandmother’s vintage Carmelite dish, but a traditional 2 qt. baking dish will be perfect for you! Hope you enjoy!
Mom's Classic Corn Pudding
- 1/3 cup butter plus more for greasing pan
- 1/3 cup minced shallot or sweet onion
- 1/4 cup corn starch
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dry mustard
- 1 14.75 ounce can corn, drained
- 2 14.75 ounce cans creamed corn
- 5 large eggs
- 1/2 cup milk
- Preheat oven to 375 degrees F. Grease a 2-quart baking dish.
- Melt butter in skillet, add shallots and simmer for about 5 minutes or until shallots are softened. Let cool slightly.
- In large bowl whisk together cornstarch, sugar, salt, pepper and dry mustard to combine. Add corn and creamed corn and stir together.
- In medium bowl, whisk eggs with milk.
- Add butter mixture to corn mixture, then stir in egg mixture. Pour into prepared baking dish.
- Bake for 45-50 minutes or until the center is set and no longer jiggly.