Nick's Corn Pudding Recipe
- 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
- 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.
1 cup: 413 calories, 33g fat (19g saturated fat), 201mg cholesterol, 773mg sodium, 20g carbohydrate (10g sugars, 2g fiber), 6g protein.
Reviews for Nick's Corn Pudding
"I admit that I did use a 14-3/4-oz. can of creamed corn and a 15-1/4-oz. can of whole kernel corn, drained. I'd also used half 2% milk and half of 1/2 and 1/2 cream. I also used margarine instead of butter. For the sweetening, I'd used 2 Tbsp. cinnamon sugar. The rest of the ingredients were kept as is. I used a 2-qt casserole dish and baked this dish at a lower oven setting on 325o F. for at leas 45 to 70 minutes until a knife inserted near center came out clean. I sampled this dish and I think it was tasty! Since I'm the only one eating this recipe, I'd used ingredients of lesser calories! Thank you all who reviewed this recipe and shared your versions! delowenstein"
"I really like this recipe; no corn muffin mix! The only substitution I made was frozen corn, and it was delicous. I also added just a touch of jalapeno, because, well...I'm from Texas!"
"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!!!"
"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"
"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!!"
"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!"
"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."
"I have been looking for a really good corn pudding recipe for a long time.... one that didn't use a corn muffin mix. This is it!"
"Yum! This is delicious & goes so well with meat & potato dinners. I substitute our home grown corn from our freezer for the canned corn [I thaw & drain it]. We used to make the Jiffy corn pudding recipes until I started making this one."
"I have been making escalloped corn for over 30 years. When this was first published it instantly became our family favorite. Thanks for a great recipe."
"This is wonderful - instant family favorite! Easily the best corn pudding recipe I have ever come across."