This easy Southern-style corn pudding is a great way to use up fresh corn if you’ve got it!
But to speed up the prep time, frozen corn kernels work just as well.
This simple casserole is light and savory-sweet.
Lightly coat a 9-by-13-inch baking dish with cooking spray; set aside.
Heat oil in a large skillet over medium-high heat.
Spread the mixture in the prepared baking dish.
Combine cornstarch, sugar, baking powder, salt and pepper in a small bowl.
Whisk eggs and milk in a large bowl.
Add the cornstarch mixture and chives to the egg mixture; whisk to combine.
Pour the mixture over the corn in the baking dish.
Bake until the top is lightly browned and the center is set, about 55 minutes.
Let cool for about 10 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
