Expect to make this CLASSIC CORN PUDDING often – it’s so delicious. Although we jumped for joy while testing this recipe, we still understood it had one more important hurdle to clear: it needed to pass the family test.
We’re happy to report our families loved it. In fact, this side dish recipe now has a place of honour on the “make again (and again) list”. Although we think all of our recipes, posts and ideas are pretty special, this is one we want the entire world to enjoy. Please remember to PIN it to a favourite Pinterest board and SHARE it with friends.
Here are a few things to consider when you go to make our CLASSIC CORN PUDDING:
This ingredient photo provides an foreshadowing of the deliciousness to come. Seriously – corn, eggs, butter, milk, plus a few other readily available ingredients? You just know this is going to be good. Better still, we promise it will exceed all expectations. Your first bite will be highly memorable.
One thing about the the CORN – if you’re pinched for time or availability, you can use frozen corn. Just defrost it before you begin. That said, we do recommend fresh corn, cut off the cob. It is superior in flavour every time and it also adds a nice bite alongside this dish’s creaminess.
This recipe gets an added pat on the back for ease of preparation. Imagine placing all of the ingredients into a large measure or bowl, whisking together and then simply pouring it into a buttered dish. So simple.
This CORN PUDDING recipe turns out best when baked in a shallow 2.5 quart oven-safe baking dish. I have a fabulous stainless au gratin dish that I love to use, but I’ve provided links below for others that will work just as well.
Still another nice thing about this side is how it’s meant to be served from the baking dish. If placing it on a buffet, remember to advise guests that the dish is hot. If serving from table, place it near someone you know can dish it out to guests without messing up the entire table (you know the type of person I mean).