Southern Creamed Corn Pudding

A creamy Southern-style corn casserole that will wow every time and even picky eaters will come for second helpings of this casserole.

This recipe is adapted from 4sonrus site

Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 334kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

1/2 cup butter
1/4 cup flour
1/4 cup granulated sugar
2 eggs beaten
1/2 cup milk
1/2 cup cream
1 can whole kernel corn, drained
1 can cream-style sweet corn
salt & pepper, to taste

Tools:

Mixing bowls: Ebay (set of 6 stainless steel mixing bowls with lids) or these ones from Amazon (set of three mixing bowls)
Measuring set: Ebay
Awesome set of 16 mixing bowls, measuring cups and spoons
Whisk: Balloon whisks works best, Set of three from Ebay or Amazon
Scraper:
Baking Dish: This Pyrex dish from Amazon is perfect or this one with a lid
Microwave save bowl: Amazon
Mixing Spoons: Amazon or Ebay

Instructions:

In a microwave save container, melt the butter. and set the butter aside to cool.
While the butter is cooling whisk the sugar, eggs and milk until evenly incorporated.
Whisk in the flour until smooth and evenly incorporated.
Then add the cooled butter to the mixture and whisk until evenly combined.
Stir in the can of Cream styled Sweet Corn and the drained can of Whole Kernel Corn until evenly combined.
Season with salt & pepper, to taste.
Transfer the mixture to an 20x20cm baking dish. The mixture is very runny, so don’t worry too much about smoothing out the top.
Bake at 180 degrees Celcius for an hour to an hour fifteen minutes. Start checking after one hour. Take out of the oven when the top is golden brown and a toothpick inserted into the center of the casserole comes out clean.
Remove the dish from the oven, and let it rest for 5 minutes.
Serve while still warm. Enjoy!