- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1 cup whole 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
- 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.
- Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Yield: 10 servings.
Reviews forBaked Corn Pudding
"This recipe was very runny. I cut back on the milk and sugar as suggested by another review and it was still runny. Lacked in flavor also. Tried one piece and threw the rest away. Won't make again. Stick with the recipe that uses the jiffy corn muffin mix. It comes out good every time."
"I made this per the recipe and very good. It is a keeper and will be making it again."
"For Thanksgiving I baked the recipe as written and everyone loved it."
"I'm cooking at a church camp for 50 people. Needed a recipe in a hurry found this one used a #10 can of cream style and #10 can of whole kernel and adjusted the other ingredients accordingly. It turned out wonderfully and was a big hit."
"DH and I love this corn pudding! I make this at least twice a month. It is pretty sweet and a bit 'watery' (as another poster noted) but I think if you cut back on some of the milk, maybe use 3/4 c and 1/4 c sugar instead it would still be good. I think I'll experiment and try that next time . A 7x10 pan works very well. It's the perfect fill."
"Not really what I was looking for. I made the recipe exactly as it stated and, although it has decent flavor, it's very 'eggy', watery and not pudding-like at all. I like a corn pudding that's smooth (with the exception of the corn pieces, of course) and creamy and melt-in-your-mouth good. This recipe wasn't it. It was also very, very sweet. It was more like eating a dessert than a side dish. Will not make again and my search for the perfect corn pudding continues."
"Just like my Grandma used to make....love it! I might go a little lighter on the pepper next time, though."
"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"
"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"
"This is my family's biggest hit. I'm asked to make it for all occasions"