Baked Corn Pudding Recipe
Baked Corn Pudding Recipe photo by Taste of Home

Baked Corn Pudding Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 10 servings

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • 1 cup milk
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn

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.

Directions

  1. In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn.
  2. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.
Originally published as Baked Corn Pudding in Taste of Home December/January 2005, p34

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.

Reviews for Baked Corn Pudding

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (4)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 18, 2014

This is my family's biggest hit. I'm asked to make it for all occasions

MY REVIEW
Reviewed Jan. 9, 2014

This was a hit with my family, no changes needed to be made! This was perfect!

MY REVIEW
Reviewed Apr. 19, 2013

Good, but a little sweet. I would reduce the amount of sugar next time.

MY REVIEW
Reviewed Dec. 21, 2012

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.

MY REVIEW
Reviewed Dec. 24, 2010

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.

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