Creamy Corn Pudding

This delicious recipe can be made ahead of time and reheated. It tastes even better on day two. And it is a big hit at the holiday dinner table!

Serves: 6Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 6


  • 1⁄2 cup sugar
  • 3 Tbsp. cornstarch
  • 1 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 can (14.75 oz.) creamed-style corn
  • 1 can (11 oz.) corn niblets
  • 3 eggs plus 4 egg whites, lightly beaten
  • 1⁄3 cup low-fat milk
  • 1⁄4 cup butter, melted
  • Nonstick cooking spray


  • Preheat oven to 400°F. In a small bowl, combine sugar, cornstarch, salt and pepper.
  • In a larger bowl, place creamed corn, corn niblets, and beaten eggs, and mix well. Add previously combined dry ingredients and mix. Stir in milk and melted butter.
  • Place in medium casserole dish sprayed with nonstick cooking spray. Bake for 1 hour.