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

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4.5 24 32
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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
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

1/2 cup: 186 calories, 7g fat (4g saturated fat), 79mg cholesterol, 432mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 4g 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


Reviews for Baked Corn Pudding

AVERAGE RATING
(32)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (7)
3 Star
 (2)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
LovedOne1 250460
Reviewed Jul. 15, 2016

"I'm cooking at a church camp for 50 people. Needed a recipe in a hurry found this one used a #10 can of cream style and #10 can of whole kernel and adjusted the other ingredients accordingly. It turned out wonderfully and was a big hit."

MY REVIEW
Doggmom2 246196
Reviewed Mar. 28, 2016

"DH and I love this corn pudding! I make this at least twice a month. It is pretty sweet and a bit 'watery' (as another poster noted) but I think if you cut back on some of the milk, maybe use 3/4 c and 1/4 c sugar instead it would still be good. I think I'll experiment and try that next time . A 7x10 pan works very well. It's the perfect fill."

MY REVIEW
dxllv@columbus.rr.com 241873
Reviewed Jan. 16, 2016 Edited Jan. 18, 2016

"Not really what I was looking for. I made the recipe exactly as it stated and, although it has decent flavor, it's very 'eggy', watery and not pudding-like at all. I like a corn pudding that's smooth (with the exception of the corn pieces, of course) and creamy and melt-in-your-mouth good. This recipe wasn't it. It was also very, very sweet. It was more like eating a dessert than a side dish. Will not make again and my search for the perfect corn pudding continues."

MY REVIEW
s_pants 234282
Reviewed Oct. 10, 2015

"Just like my Grandma used to make....love it! I might go a little lighter on the pepper next time, though."

MY REVIEW
lorikenton 232651
Reviewed Sep. 11, 2015

"Peggy , thank you for your recipe. I am originally from PA. My mom used to make baked corn all the time. She did not use a recipe, she just threw it together. I asked her how she made it and she could not remember exactly because it had been so long. But the ingredients in your recipe sound very much like what she remembered using. So I will give it a try and see if it tastes like Mom's. Thanks again, Lori Kenton Woodside, DE"

MY REVIEW
delowenstein 231020
Reviewed Aug. 10, 2015

"I did prepare this recipe, but I did make adjustments by omitting the pepper and using 1/2 tsp. ground cinnamon and 1/4 tsp. ground nutmeg, 1 tsp. vanilla extract. I used 1/4 cup margarine, melted, rather than butter and 1 cup whole milk. I did keep the amount of salt, sugar and flour the same! I would probably SIFT together the sugar, flour, salt and seasonings/spices together, rather than just combine them! This is my first time in preparing this recipe-I made it for the corn recipe challenge this week! Since I hadn't made this recipe before, I will sample it and see if it can be upgraded to a 5* recipe. I'd rated this recipe as a 4* recipe. Thank you for sharing this recipe with Taste of Home! I like the fact that I could use basic ingredients-I DID have to purchase corn for the recipe and milk! But I had all the other ingredients on hand!

I found that I needed to bake 55 to 65 minutes-when I pulled out the pudding at 45 minutes, the pudding seemed to be shaky! So I added 15 extra minutes! delowenstein"

MY REVIEW
catherman09 157668
Reviewed Jan. 18, 2014

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

MY REVIEW
Kiwisunshine 149016
Reviewed Jan. 9, 2014

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

MY REVIEW
jrolechow 134568
Reviewed Apr. 19, 2013

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

MY REVIEW
jmkasprak 154153
Reviewed Dec. 21, 2012 Edited Aug. 1, 2014

"I make this often over the winter. I cut the sugar to 1/3 cup and use 4 tbsp flour. It's great with my own frozen sweet corn."

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