Pumpkin Corn Pudding
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!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: side dish
- Method: baked
- Cuisine: American
Ingredients
Scale
3 whole eggs
3 tablespoons melted unsalted butter, plus more to butter the casserole dish
3/4 cup canned or homemade pumpkin puree (not pumpkin pie filling)
3/4 cup heavy cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
4 teaspoons granulated sugar
2 cups canned corn, drained (fresh or frozen kernels may also be used)
Instructions
- 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.
Find it online: https://www.afamilyfeast.com/pumpkin-corn-pudding/
