Baked Corn Pudding
Here's a sweet corn pudding that can turn even ordinary meals into something to celebrate. A yuletide favorite with our entire family, this baked corn casserole spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. —Peggy West, Georgetown, Delaware
Reviews
This was a pretty good casserole. It turned out like better version of creamed corn, which we enjoyed. We chose to use frozen instead of canned corn and we made a half recipe and it only took about half the time to bake before getting brown on the edges. Will try it again!
Trish, your comment this morning gave me all sorts of feels. I grew up in RVA, and has since moved all over the country. Seeing Ukrops made my day. This recipe is good, but I think I prefer to use corn starch vs flour.
This is a family favorite.....however, in order for the pudding to be fluffy and “pudding-like” you need to make a roux on the stove by melting your butter and adding the flour and stirring until mixed, over low heat slowly add your milk while stirring. Heat and stir until thick. Take off stove. Mix the eggs and sugar and salt and pepper together, stirring until well mixed. Very slowly, add this mixture into the warm roux while stirring constantly so that the egg is not cooked when it mixes into the warm roux. It should be a thick shiny substance. Add your cans of corn and pour into your buttered casserole. Bake for an hour. Perfect every time!
GREAT recipe! But I will say ... I'm glad I was forewarned about it being "runny". Baking time is about 1:10 minutes. My family just said "It's better than Ukrops!" (which is a huge compliment coming from Richmond, VA." The extra time cleared up the "runny-ness" and it is perfect! Delicious!
I have a recipe something similar to this... but mine doesn't call for milk... I noticed on one of the other reviews that someone said about it being so "runny"... could be from the milk...??? Anyway, the recipe I have... I "tweak" it up to add more delichiousness to it.... try adding some vanilla extract.... also I like to put about a bag of unseasoned bread (stuffing) cubes (or cube your own bread slices) to the top
I just took this out of the oven, and it's ALL WATERY!! What happened? I followed the directions perfectly. I just put it back in the oven to bake it another 30 minutes, hoping that will set some of the watery bottom. Very disappointing and waste of good ingredients.
I have been making this for years and I am not even sure where I first got this recipe. I usually make it exactly as written here and more often then not I double it. At times I have made changes using heaving cream or canned milk. It is a thousand times better than using jiffy corn mix because then it just taste like jiffy corn mix. This is a winner and I will keep making it for friends and family and always at Thanksgiving.
NOT GOOD AT ALL.. RUNNY and watery.. tastes like RUNNY eggs and corn and sugar.. DISGUSTING. Save your money and time and just make cornbread. OVERATED recipes. HORRIBLE.
Anyone who claims this recipe is “runny” can NOT cook or follow directions! It is absolutely the correct way to make a corn casserole/pudding. The ones who use jiffy mix in theirs are backward country people who are probably illiterate, too. Lol! I’d only sub the whole milk for evaporated. Gives it a better taste ??
I grew up with this. We had it on Sundays with meatloaf and mashed potatoes. I cut the milk and sugar in half. It cooks best in an oven of 325F degrees. The watery consistency results from the high oven. Custards don't do well at 350F degrees and above. I use which ever milk I have home, the butter still makes it rich and delicious.