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.
Preheat oven to 375ºF. Lightly spray a 9x13-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.