Oh hey, wow…Thanksgiving is this week, yikes! If you are like me at all, then you may have procrastinated thinking about what you are bringing to the fam’s house this year until, oooh you know, this week. Wait, did I say that out loud? Ok, I admit it, with some things…maybe more than some, I’m a little bit of a procrastinator. So me even being able to get this blog post out this week was rough, whew, but I made it. I figured there had to be some of you out there in the same boat as me who are looking for that quick and easy side dish to bring to the table, that of course is delicious too! Well, here you have it, quick, easy and super tasty Thanksgiving corn casserole to the rescue!
My husband was the first person that I’ve ever heard mention corn pudding, and I looked at him with a confused look on my face thinking “pudding with corn, I’m not so sure about that.” I’ve always thought of dishes like this as more of a casserole, but no matter what you preference is, this corn casserole (pudding) is definitely a crowd pleaser! In fact, its become so popular in our family that I’m asked to make it every year now. I can’t really argue since it only takes about 10 minutes to whip together and pop in the oven.
My version of this recipe is lightened up from a traditional corn casserole, but trust me, you won’t know the difference, no really, I promise you won’t. 😉 With the light brown sugar glaze on top and a nice fluffy inside – can’t you just almost taste it?! Now that I think about it, I should really make this more often than just around Thanksgiving.
So once this comes out of the oven, here’s where the good part comes in. Sprinkle a small amount of brown sugar on top and broil for a couple minutes to really complete this dish. Sing with me now…”uh huh, suga suga.” You know you want to…
Ahhh, now just look at that nice crispy glaze. Now, where’s the turkey and stuffing?!
I really hope you and your family enjoy this recipe as much as we do every year. May you all indulge on delicious food this week surrounded by friends and family and have a Happy Thanksgiving!
- 1 cup milk
- 2 tbsp cornstarch
- 2 large eggs
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp salt
- pinch of black pepper
- 2 - 15.25 oz cans whole kernel sweet corn, no salt added, drained
- 1/4 cup brown sugar, unpacked
- Preheat the oven to 375 degrees F.
- In a large bowl, whisk together the milk and cornstarch.
- Add in eggs, sugar, baking powder, salt and pepper. Whisk until combined well.
- Stir in drained corn.
- Transfer mixture to a 1.5 qt casserole dish.
- Bake at 375 for 1 hr and 10 min or until a toothpick is inserted into the center and it comes out clean. The corn should be bubbling on the sides and a dark golden brown.
- Remove from the oven and turn the oven up to broil.
- While the oven is heating to broil, evenly spread the brown sugar on top.
- Broil for 2-3 min or until the sugar becomes dark and bubbling. (Note: Do not walk away while you are broiling because it will burn fast if you are not watching it!)
- Remove from oven and let cool 10 min before serving.
- I used 1% milk for this recipe, but I have also used skim in the past and it has turned out just as tasty.
- If you want to cut the cooking time, you can bake this in a 9x13 casserole dish. I would start checking it after 40 min, adding 5 minute increments until cooked thoroughly.
- Nutrition Information (per 1/2 cup)
- Calories: 130, Protein: 4 g, Fat: 2 g, Carbohydrates: 20 g, Fiber: 6 g, Sugar: 10 g, Sodium: 370 mg, Saturated Fat: less than 1 g