- 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
- 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.
- 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.
Reviews for Baked Corn Pudding
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"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."