My friends, the holidays are here. Life is getting chaotic and there aren’t enough hours in a day. So what if I told you that you can make one of your holiday side dish recipes in your microwave? I know! I was super excited too. Check out this Microwave Corn Pudding.
A few months ago I tested this recipe that I found in grandma’s old cookbook. We served it along side our fried chicken. The family fell head over heals in love, which was great because it is so incredibly easy to make.
I mean, a casserole that you can make in the microwave is awesome when you have your oven full and all the burners going. Check out this super delicious side.
Corn Casserole Recipe
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This pudding, or casserole is so easy to make. Just mix all the ingredients together in the casserole dish and microwave in increments of 3 minutes each, for a total of 9 minutes. No need for a separate mixing bowl – it is all done in your casserole dish.
Then for the final round you will uncover it, add the final seasonings and microwave for another 15 minutes. It is that simple. Can you believe it? It really is just that quick. I love to have my girls whip it up while I tend to the other recipes.
Here are some commonly asked questions
Do I have to use creamed corn for this?
Yes. You will need the liquid content and consistency of the cream-style corn to make this recipe cook correctly. Don’t worry if you don’t normally like that type of corn. It ends up tasting like casserole and not at all like the texture of creamed corn.
Can this recipe be doubled?
Well, probably, but I have not personally tried it. If you decide to give that a go, be sure to use a 9×13 casserole dish and you will probably need to increase your cooking time since the pudding will be thicker than it is in the square dish.
HOW DO YOU MAKE Microwave Corn Pudding
- Grease a square, 2-qt, microwave-safe, casserole dish.
- Add eggs and beat well.
- Stir in the creamed corn, evaporated milk, flour, sugar, butter, salt, and pepper.
- Cover and microwave on high.
- Add paprika, stir and return to the microwave.
- Cook an additional 15 minutes uncovered
Microwave Corn Pudding
To make this recipe you will need…
- eggs
- cream-style corn
- evaporated milk
- all-purpose flour
- granulated sugar
- butter, melted
- table salt
- pepper
- paprika
You could mix in things like cubed ham, bacon, jalapenos, cheese or anything else. We have made this so many different ways since I first tried it out. Love love love this recipe.
This really is the perfect side dish for every dinner.
Holday Corn Casserole Recipe
Looking for more great side dish recipes?
30-Minute Garlic Parmesan Dinner Rolls
Other Casseroles
Creamy Mushroom Chicken Bake Chicken Enchiladas Verde Chicken Spinach and Sausage Bubble Up Pork Chops and Scalloped Potatoes Chicken Enchilada Casserole
Microwave Corn Pudding
Ingredients
- 4 eggs
- 2 cans cream-style corn 14-3/4 ounces each
- 1 cup evaporated milk
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons butter melted
- 1 teaspoon table salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
Instructions
- Grease a square, 2-qt, microwave-safe, casserole dish.
- Add eggs and beat well.
- Stir in the creamed corn, evaporated milk, flour, sugar, butter, salt, and pepper.
- Cover and microwave on high for 9 minutes, stirring every 3 minutes.
- Add paprika, stir and return to the microwave.
- Cook an additional 15 minutes uncovered, or until toothpick test comes out clean.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Barbara says
Can you make this a day before to take elsewhere?
Gina Kleinworth says
Since the whole recipe takes only 30 minutes, I have not tried prepping it for transport the day before. I can say that the reheated leftovers were pretty good – so I would think that reheating for the next day would be fine. Not quite as good as fresh, but that is true for most leftovers.