Jackie’s Corn Pudding
This is an easy and delicious side dish for the holidays or anytime you’re craving warm and comforting food. Chrisie’s mom Jackie sent us on a crusade to rediscover her famous corn pudding recipe. We think our version hits the spot! This dish is very easy to make gluten and dairy free. Use oat or other plant based milk and use gluten and dairy free creamed corn. Green Giant brand “cream style” corn is easy to find and safe to use.
2 (15-1/4-ounce) cans whole kernel corn, drained
2 (14-3/4-ounce) cans cream-style corn
1/4 cup milk or dairy free milk – we used oatmilk
1/4 cup sugar
3 eggs, beaten
2 tablespoons cornstarch
Preheat oven to 350 degrees F. Grease or spray an 8-inch square baking dish.
In a large bowl, combine all of the ingredients and mix well. Pour into the prepared baking dish.
Bake about 1 hour and 15 minutes, or until pudding is set and lightly browned. Enjoy!