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Here's a comforting side dish that can turn even ordinary meals into something to celebrate. A yuletide favorite with our entire family, it spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. -Peggy West Georgetown, Delaware
Nutritional Facts 1 serving (1/2 cup) equals 186 calories, 7 g fat (4 g saturated fat), 79 mg cholesterol, 432 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Baked Corn Pudding in Taste of Home December/January 2005, p34
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Reviewed on Apr. 19, 2013 by jrolechow
Good, but a little sweet. I would reduce the amount of sugar next time.
Reviewed on Dec. 21, 2012 by jmkasprak
I usually use a corn pudding recipe that has jiffy mix and sour cream in it, but this one looked a lot healthier. I would cut back on the sugar next time since we thought it was overly sweet.
Reviewed on Dec. 24, 2010 by kathyhardee2
My whole family loves this recipe. I use frozen creamed corn and whole kernel corn instead of canned, which we like better. I am asked to bring this recipe every Thanksgiving and Christmas when our extended family gathers to feast. Recently, my daughter ask me to make this dish for a casual dinner party she was having. She reported that every cook there asked for the recipe.
Reviewed on Oct. 15, 2010 by KY_Cook
This is one of my most-requested recipes now. I take it everywhere with me. People never get tired of it and it's so tasty with just about any entree.
Reviewed on Sep. 10, 2010 by cariebill
I usually double this recipe to take to carry-ins. My daughter always requests it. Each time it has gotten rave reviews, and several people always ask for the recipe. Easy to make, delicious!
Reviewed on Jun. 14, 2010 by grensrud
This was alright, was my first attempt at corn pudding and I don't think I like the texture very much. My hubby felt the same way, although my toddler ate this up like it was going out of style. Might make at the end of a weekend to have on hand for the sitter, but won't make for the adults again. Had good flavor though, just the texture...ew!
Reviewed on Dec. 28, 2009 by stacycmeade
I made this recipe for Christmas dinner and it was a major disappointment. I ended up pouring it down the sink! The pudding was greasy and separated while cooking.
Reviewed on Nov. 23, 2009 by suffalo
Corn pudding was never part of our holiday tradition and I had not even heard about it until I saw the recipe in your magazine. I made it last year for Thanksgiving and it was such a hit that several relatives have requested that I bring it again this year!!....amazing. Of course, I didn't tell them how easy it was or where I got the recipe. Let them think that I am a fantastic cook. :)
Reviewed on Mar. 17, 2009 by dverzic
Tasted good but my 9 year old thought it was a little too sweet, so I would use less sugar next time. I might also cut down on the number of eggs to 2 since it was a little too "eggy."
Reviewed on Jan. 27, 2009 by lisa53202
Wonderful--everyone loved this. I used 1/3 cup sugar.
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