Baked Corn Pudding
Recipe type: Side
Cuisine: American
Serves: 6 servings
Be a holiday hero when you show up to the family gathering with this delicious sweet-and-savory side dish!
  • 1 can creamed corn
  • 1¾ C milk
  • 7 egg yolks
  • 4 Tbsp sugar
  • 3 Tbsp cornstarch plus
  • ½ tsp salt
  • ⅛ tsp pepper
  • 1 can whole sweet corn, drained
  • 4 Tbsp melted butter
  • 7 egg whites, beaten
  • 1 C shredded mild cheddar cheese
  • 1 C crushed ritz crackers
  1. In a large mixing bowl beat together creamed corn, milk, egg yolks, cornstarch, sugar, salt, and pepper for one minute. Next, beat in the melted butter until combined and then stir in the drained whole sweet corn.
  2. In another mixing bowl beat 8 egg whites for about 5 minutes, or until they form stiff white peaks. Then fold the egg whites into the corn mixture, taking care not to over mix.
  3. Pour the mixture into a 3 quart casserole dish and bake at 400º F for 15 minutes. Reduce the oven temperature to 350º F and bake for another 20 minutes.
  4. Meanwhile, mix together the shredded cheddar cheese and crushed ritz crackers. After the Baked Corn Pudding has been in the oven for 20 minutes, top it with the cheddar and cracker mix and return it to the oven and bake for another 3 minutes. The Corn Pudding is done cooking when a knife can be inserted in the center and it comes out clean. Remove the dish from the oven and allow it to sit for 5 minutes before serving.
Recipe by Simple as That at