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
Ingredients
- 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
Reviews
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.
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.