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Hearty Corn Pudding

 Hearty Corn Pudding
Corn is a staple around our house in summer-and so is this comforting dish. Every year, we grow corn in our backyard garden. I keep several packages of our homegrown corn in the freezer so I can make recipes like this in any season.
8 ServingsPrep: 15 min. Bake: 35 min. + standing


  • 4 eggs
  • 1/2 cup heavy whipping cream
  • 3 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1/2 to 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 4 bacon strips, cooked and crumbled
  • 4 green onions, chopped
  • 1/2 cup shredded cheddar cheese
  • Maple syrup, optional


  • In a large bowl, beat the eggs, cream, sugar, cornstarch, vanilla,
  • salt and cayenne until smooth. Stir in the corn, cream-style corn,
  • bacon and onions. Pour into a greased 1-1/2-qt. baking dish.
  • Sprinkle with cheese.
  • Bake, uncovered, at 350° for 35-40 minutes or until a knife
  • inserted near the center comes out clean. Let stand for 5-10 minutes
  • before serving. Serve with syrup if desired. Yield: 8 servings.

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Hearty Corn Pudding (continued)

Editor's Note: This corn pudding has a soft texture and may be served with a spoon, or it can be cut after standing for a bit.
Nutritional Facts: 1 serving (1 piece) equals 241 calories, 12 g fat (6 g saturated fat), 137 mg cholesterol, 575 mg sodium, 25 g carbohydrate, 2 g fiber, 8 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.