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Nick's Corn Pudding Recipe

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I've always enjoyed cooking and experimenting with recipes. My corn pudding is a variation of a recipe from a friend. It's a comforting, buttery side dish with lots of corn.—Nick Mescia, Surprise, Arizona
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 4-6 servings

Ingredients

  • 3 eggs
  • 1 cup heavy whipping cream
  • 2 cans (one 15-1/4 ounces, one 8-3/4 ounces) whole kernel corn, drained
  • 1/2 cup butter, melted
  • 2 tablespoons sugar
  • 4-1/2 teaspoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 413 calories, 33 g fat (19 g saturated fat), 201 mg cholesterol, 773 mg sodium, 20 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a large bowl, beat eggs and cream. Add corn and butter. Combine the remaining ingredients; stir into corn mixture. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until set and golden brown. Yield: 4-6 servings.
Originally published as Nick's Corn Pudding in Taste of Home August/September 2000, p47

Nutritional Facts

1 serving (1 cup) equals 413 calories, 33 g fat (19 g saturated fat), 201 mg cholesterol, 773 mg sodium, 20 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Nick's Corn Pudding

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 19, 2014

"I am wondering since this receipe doesn't call for creamed corn, if it can still be used instead 2 cans of the whole kernel corn? I would really like a response as I am considering making this dish but I don't want to ruin it if using creamed corn will "mess" it up! Also would need to double because this will certainly NOT be enough for MY Family!!!"

MY REVIEW
Reviewed Dec. 20, 2013

"I too have made this for years and its a family favorite during holidays. After trying other recipes, this one is a keeper! I double this recipe for family gatherings and bake in a 13 x 9 inch pan. I'd almost eat the whole thing myself! Its the only recipe I use unless I want to make a Mexican corn casserole when making a Mexican theme meal. Still, this is the ultimate! Enjoy"

MY REVIEW
Reviewed Dec. 7, 2012

"I have been looking for an outstanding corn pudding recipe for a couple of years--and this is IT!! Rich, creamy, tasty, easy, and a definite keeper!! I have tossed all of my other corn pudding recipes and will be making this one from now on! I did add 1 1/2 Tb of Bourbon to recipe since I enjoy the flavor it adds, but it is definitely just an option. This recipe rocks!!"

MY REVIEW
Reviewed Nov. 25, 2010

"I have been making this recipe for years. I found it in the Taste of Home magazine back in about 1999 or 2000. Just like other reviewers, I was looking for a corn pudding recipe that didn't use creamed corn or Jiffy corn muffin mix. This is the only corn pudding recipe that I ever make.

Thank you so much for this wonderful recipe!"

MY REVIEW
Reviewed Sep. 14, 2010

"What an incredibly easy corn pudding! My search was for a corn pudding that didn't require creamed corn, which I rarely buy, and I was pleasantly surprised with this keeper. My 6 year old ate heaping platefuls of this. This recipe has a couple of bonuses in that it doesn't require too watchful an eye and no in-between stirring like others I've used."

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