Follow these steps for perfect results
eggs
beaten
margarine
melted
white sugar
whole kernel corn
drained
cream-style corn
cornstarch
milk
vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x13 inch baking dish.
In a large bowl, beat eggs until fluffy.
Stir in melted margarine.
Add sugar and mix well.
Stir in whole kernel corn and cream-style corn until combined.
Dissolve cornstarch in milk.
Add cornstarch mixture to corn mixture.
Stir in vanilla extract.
Pour mixture into the prepared baking dish.
Bake for 1 1/2 hours, or until a knife inserted into the center comes out clean and the pudding is puffed and golden.
Expert advice for the best results
For a richer flavor, use heavy cream instead of milk.
Add a pinch of nutmeg for extra warmth.
Top with a sprinkle of paprika before baking for color.
Everything you need to know before you start
15 minutes
Can be prepared a day in advance and baked before serving.
Serve warm in a bowl, garnished with fresh parsley.
Serve as a side dish with roasted chicken or ham.
Pair with a fresh salad for a balanced meal.
A buttery Chardonnay complements the creamy texture.
Discover the story behind this recipe
A traditional dish often served at holidays and family gatherings.
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