This is a quick and simple method to make snow peas and carrots taste Asian-inspired.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
Ingredients
- 2 (15 ounce) cans cream-style corn
- 1 (14 ounce) can whole kernel corn
- ½ cup milk
- 5 eggs
- ⅓ cup butter, melted
- ¼ cup white sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla together in a bowl; pour into a 2-quart casserole dish.
- Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.
Nutrition Facts
| Calories | 288 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 138 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 596 mg |
| Sugars | 13 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I love it and did not change a thing. It is a keeper and go to recipe for my corn casserole.
Just exactly like my Grandmother Cline use to make for Thankgiving, Christmas, & Easter back in the 1960’s!!!
Used 1 tin of creamed + 2 tins of whole kernel, 4 eggs,but added a little sour cream + creamcheese,and baked for an extra 30 mins. Turned out very well,but next time will use half the sugar called for.
Use 1/2 the sugar in recipe.
I wish I could have taken a picture, but everyone ate it before I got a chance. So delish, and this is my new dish to take to all family holiday gatherings.
I have made this twice and am very happy with the recipe. I assumed that I was to add salt and pepper as desired. For the second batch, I added caramelized onions and part of a poblano. This is a terrific recipe for gluten-free, vegetarian and vegan. It’s easily adaptable for vegan needs.
Totally delicious and so easy. Made it exactly as called for, thanks for sharing grandma’s recipe.
I scaled the recipe to 4 servings and used 2 eggs and it was still a bit too eggy for me. This is the exact same recipe as Grandma’s Corn Pudding from this site and a quite a few of the reviews on that one used 3 eggs instead of 5 for a full recipe. I did like it and if I ever make it again I will use 1 egg for half the recipe.