Baked Corn Pudding Recipe
- 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
- 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.
1/2 cup: 186 calories, 7g fat (4g saturated fat), 79mg cholesterol, 432mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 4g protein .
Reviews for Baked Corn Pudding
"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."
"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."
"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."
"Just like my Grandma used to make....love it! I might go a little lighter on the pepper next time, though."
"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"
"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"
"This is my family's biggest hit. I'm asked to make it for all occasions"
"This was a hit with my family, no changes needed to be made! This was perfect!"
"Good, but a little sweet. I would reduce the amount of sugar next time."
"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."
"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."
"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."
"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!"
"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!"
"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. :)"
"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.""
"Wonderful--everyone loved this. I used 1/3 cup sugar."
"Awesome! That is all I can say. So easy to make and so good to eat :) Thanks for the recipe!"
"This is double-awesome! I doubled the recipe & took it to a covered dish luncheon at church - there was not a crumb or morsel left in the dish when I picked up the dish to go home! It was easy to prepare since it called for ingredients that one would normally have readily available in the pantry or refrigerator. NOTE: I substituted one of the cans of whole kernel corn with one can of "mexicorn" and this proved to diminish the sweet, sugary taste mentioned in another "comment" and it added a little "zip" at the same time - it was GREAT!!! Thanks!!!!! ~ Patsy in Alief/Houston"
" yeah, this is awesome. I sometimes reduce the sugar slightly and it's still good.
"In one word...INCREDIBLE!!! This is the most delicious comfort food you could serve...not really corn bread not really corn pudding...I've made it many times and there are never leftovers."
"We had this dish at Thanksgiving and it was a hit! Very easy to make and tastes great."