Easy Corn Pudding (Creamy Custard, No Jiffy)

corn pudding casserole in a pan with a wooden spoon

4.67 from 216 votes

Easy Corn Pudding (Creamy Custard, No Jiffy)

A true custard corn pudding with cream-style and whole kernel corn, a hint of vanilla and nutmeg, and no Jiffy mix. Mixes in 10 minutes.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Servings:

Calories: 200kcal

Author: Julie Clark

Ingredients

5 large eggs (room temperature)
1/3 cup salted butter (melted and cooled)
1/4 cup granulated sugar
1/2 cup half and half
1/4 cup cornstarch
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg
15.25 ounces white shoepeg or whole kernel corn, drained (1 can)
29.50 ounces cream-style corn (2 cans)

US Customary - Metric

Instructions

Preheat oven to 400 Degrees Fahrenheit. Spray a 9x13 baking pan with cooking spray.
In a large bowl, lightly beat eggs. Add melted butter and sugar. 5 large eggs, 1/3 cup salted butter, 1/4 cup granulated sugar
In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir the cornstarch/milk mixture into the egg mixture. Whisk again just before adding, as cornstarch settles. 1/2 cup half and half, 1/4 cup cornstarch
Add the vanilla extract and dash of nutmeg. Stir in the drained corn and creamed corn. Mix well. 1/2 teaspoon vanilla extract, 1/8 teaspoon nutmeg, 15.25 ounces white shoepeg or whole kernel corn, drained, 29.50 ounces cream-style corn
Pour mixture into prepared casserole dish. Bake 40 to 50 minutes, until the top is golden, the edges are set, and the center jiggles slightly. A knife inserted halfway between the edge and center should come out clean (about 160°F in the center). Rest 10 minutes before serving.

Video

Notes

Doneness: Pull when the center still wobbles slightly; it sets as it rests. Overbaking is what makes corn pudding eggy.
Make ahead: Assemble up to 24 hours ahead, refrigerate, stir, and add 5 to 10 minutes to the bake.
Baking at 350°F: Bake about [TEST] minutes.
Salt: Canned corn and salted butter season this. If you use unsalted butter, add 1/4 teaspoon salt.
Store any leftovers in an airtight container in the refrigerator.

The calories shown are based on the recipe being cut into 12 pieces, with 1 serving being 1 piece. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition