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This Pumpkin Corn Pudding is a delicious twist on a classic corn pudding recipe. We add pumpkin to the custard and the results are so fantastic, your guests will go back for seconds!
Halloween is next week! Are you ready?!
And it’s hard to believe that Thanksgiving is just a little over a month away. But I have to say – I love the holidays and this is my very favorite time of the year!
We’re already starting to think about the menu for our holiday gatherings – and this delicious Pumpkin Corn Pudding is definitely going on the list! We took a classic corn pudding and gave it an even more delicious twist by adding canned pumpkin puree to the custard. The result is a delicious, creamy and savory side dish that is so delicious – I predict your holiday dinner guests will ask for seconds!
And another great thing about this Pumpkin Corn Pudding? It couldn’t be any easier to prepare. It takes just minutes to mix the ingredients together – then your oven does all of the work.
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To learn more about Peapod’s grocery delivery service, visit them here. And – for this delicious Pumpkin Corn Pudding recipe (and many other delicious recipes from some of your favorite bloggers), click on over to FromThePod.com.
3 whole eggs
3 tablespoons melted unsalted butter, plus more to butter the casserole dish
¾ cup canned pumpkin puree (not pumpkin pie filling)
¾ cup heavy cream
2 tablespoons all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
4 teaspoons granulated sugar
2 cups canned corn, drained (fresh or frozen kernels may also be used)
Preheat oven to 350 degrees F.
Place a pot of water or tea kettle on to boil.
Butter a 1½ quart casserole dish, set aside.
In a medium bowl, mix eggs, butter, pumpkin puree and cream.
In a larger bowl mix flour, salt, baking powder and sugar.
Mix the egg mixture into the flour mixture then stir in the drained corn, evenly mixing the corn throughout.
Pour the mixture into the prepared baking dish.
Set the baking dish into a larger baking dish or pan and pour hot water into the large pan, filling about halfway up the side of the corn pudding casserole dish. (This is called a ‘water bath’ and this baking method will help keep the pudding moist and creamy as it bakes.)
Bake for 50-55 minutes until a tooth pick inserted into the center comes out clean.
Remove casserole from oven and let cool to set for 10 minutes before serving.
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