Lunch Lady Corn Pudding Recipe – quick and easy corn casserole that is a childhood lunchroom favorite. Corn kernels, creamed corn, eggs, milk, flour, onion, sugar, salt, pepper, and nutmeg. SO simple and super delicious. Ready to eat in under an hour. Great for potlucks, holiday meals, and summer cookouts.
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Pin This RecipeSchool Cafeteria Corn Pudding Recipe
Easter is coming up and I am working on my side dish recipes for the holiday meal. I came across this Corn Pudding recipe in my government school cafeteria cookbook and couldn’t resist giving it a try. Corn kernels, creamed corn, eggs, milk, flour, onion, sugar, salt, pepper, and nutmeg. SO simple and has tons of great flavor. I am pretty sure my lunchroom never served something this delicious! This is definitely going into the dinner rotation.
How to Make Lunch Lady Corn Pudding
This side dish is easy to make with only a few simple ingredients. In a large bowl, beat together milk, flour, eggs, melted butter, sugar, salt, black pepper, and nutmeg with a handheld mixer. Stir in creamed corn, corn kernels, and onion. Pour the corn mixture into a baking dish and bake in the oven until lightly brown.
- Can substitute heavy cream for milk.
- If you don’t have a hand mixer, you can whisk the ingredients together by hand.
- Feel free to add some chopped bacon to the casserole.
- This casserole is equally delicious with some cheese mixed into the batter. Pepper jack cheese and cheddar cheese are delicious.
- Can Corn Pudding be frozen? Yes! Bake the casserole and coll completely. Cover the pan with plastic wrap and aluminum foil. Freeze up to 3 months. When ready to eat, thaw and reheat in the oven or microwave.
- Store leftovers in an airtight container in the refrigerator.
What to Serve with Corn Casserole
This corn casserole is surprisingly delicious! We’ve made this several times and really enjoy it. This is the perfect side dish for holiday meals and potlucks. It goes great with roast chicken, ham, and turkey! This is equally delicious at a summer cookout with grilled chicken, pork, or steak. Give this easy casserole recipe a try the next time you need a delicious side dish the whole family will enjoy!
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Lunch Lady Corn Pudding
Ingredients:
- 1 cup whole milk
- 1¼ cups all-purpose flour
- 6 large eggs
- ¼ cup unsalted butter melted
- 1 Tbsp sugar
- ½ tsp black pepper
- ½ tsp nutmeg, optional
- ¼ tsp salt or to taste
- 2 Tbsp dried minced onion flakes
- 1 (8.75-oz) can whole kernel corn, drained
- 1 (15.25-oz) can whole kernel corn, drained
- 2 (14.75-oz) can cream-style corn
Instructions:
- Preheat oven to 375ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine milk, flour, eggs, sugar, pepper, nutmeg, and salt. Use an electric hand mixer and beat until combined.
- Stir in onion flakes, corn kernels, and creamed corn.
- Pour the corn mixture into the baking dish.
- Bake uncovered for 40 to 50 minutes.
Notes:
- Can substitute heavy cream for milk.
- If you don’t have a hand mixer, you can whisk the ingredients together by hand.
- Feel free to add some chopped bacon to the casserole.
- This casserole is equally delicious with some cheese mixed into the batter. Pepper jack cheese and cheddar cheese are delicious.
- Can Corn Pudding be frozen? Yes! Bake the casserole and coll completely. Cover the pan with plastic wrap and aluminum foil. Freeze up to 3 months. When ready to eat, thaw and reheat in the oven or microwave.
Steph
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