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Delicious Corn Pudding

 Delicious Corn Pudding
Corn has been a staple for generations in my family. This comforting dish from my grandma was a part of our meals for years and shared at gatherings. I hope to one day pass this recipe onto my granddaughter.—P Marchesi, Rocky Point, Long Island, New York
8 ServingsPrep: 15 min. Bake: 35 min.


  • 4 eggs, separated
  • 2 tablespoons butter, melted and cooled
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • Dash each ground cinnamon and nutmeg
  • 2 cups fresh or frozen corn
  • 1 cup half-and-half cream
  • 1 cup milk


  • In a bowl, beat yolks until lemon-colored, 5-8 minutes. Add the
  • butter, sugars, salt, vanilla, cinnamon and nutmeg; mix well. Add
  • corn. Stir in cream and milk. In a small bowl, beat egg whites on
  • high speed until stiff; fold into yolk mixture.
  • Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at
  • 350° for 35 minutes or until a knife inserted near the center
  • comes out clean. Cover loosely with foil during the last 10 minutes
  • of baking if top browns too quickly. Yield: 8 servings.
Nutritional Facts: 1 serving equals 179 calories, 10 g fat (5 g saturated fat), 133 mg cholesterol, 393 mg sodium,

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Delicious Corn Pudding (continued)

Nutritional Facts: 16 g carbohydrate, 1 g fiber, 7 g protein.