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

Baked Corn Pudding Recipe

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4.5 20
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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


  • 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.


  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.

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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"

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"

Reviewed Jan. 18, 2014

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

Reviewed Jan. 9, 2014

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

Reviewed Apr. 19, 2013

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

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