Home is wherever this corn pudding is. Well not exactly, but it sure feels like it every time I take a bite out of this gooey goodness of sweet corn. I can't get enough of corn. I don't care what season it is, if corn is on the menu, you best believe I'm ordering it. I guess you could call me the "corniest" girl. Food and the feeling of "home" go hand and hand together. Many things remind you of home, certain smells, certain foods, and even certain people. Although at times we may need some space from "home" in order to truly appreciate it for all it's worth, we always find our way back. Whenever I'm in NYC and want to feel like I'm back at home, I made this corn pudding and it's as if I never left the Biscayne Bay.
This dish is melt in your mouth type of yummy. This gooey-ooey sweet yet salty corn pudding will have you running for seconds even before you've finished your first. Sweet cream- styled corn meets whole corn kernels and it's a love affair for the ages. This pudding screams comfort food and will have your belly doing a little happy dance, trust me!
Gooey Corn Pudding
Prep Time: 15 minutes
Cook Time: 50- 60 minutes
Total Time: 1 hour and 15 minutes
Yield: 6 servings
4 tablespoons cornstarch
1/4 cup milk
1/3 cup butter, melted
1/4 cup sour cream
1/4 cup white sugar
1/4 cup brown sugar
2 (14.75 ounces) cans cream-styled sweet corn
1 (15 ounce) can whole kernel corn, drained
1 teaspoon vanilla extract
Salt and Pepper, to season
Preheat oven to 400ºF. degrees. Grease a 2 Quart Casserole Dish.
In a medium bowl, whisk together cornstarch and milk. Lightly beat in eggs. Add melted butter, sour cream, sugars, cream-styled corn, corn, and vanilla extract; blend well. Season with salt and pepper. Pour mixture into prepared dish.
Bake for about 1 hour, or until golden brown and pudding is set (cue: doesn't giggle when you move it back and forth). Allow pudding to cool for 5 minutes, serve.