Favorite Corn Pudding Recipe

5 2 1
Favorite Corn Pudding Recipe
Favorite Corn Pudding Recipe photo by Taste of Home
Publisher Photo

Favorite Corn Pudding Recipe

Read Reviews
5 2 1
Publisher Photo
This recipe has been in our family for over 40 years, and was handed down to me by my aunt. I have tried many other recipes for corn pudding, but I always come back to this one. We enjoy this dish all through the year for any celebration. Whenever I take it to a get-together, there is never a bit left over!
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 4 tablespoons butter, divided
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • Dash pepper
  • 1-1/2 cups milk
  • 3 egg yolks, lightly beaten
  • 2 cups fresh or frozen corn kernels
  • 2 jars (2 ounces each) chopped pimientos, drained
  • 1-2/3 cups cracker crumbs, divided

Directions

In a skillet, melt 3 tablespoons butter over medium heat. Saute pepper and onion until tender. Add flour, salt and pepper; stir until well blended. Gradually add milk; cook and stir until thickened. Slowly blend in egg yolks. Remove from the heat; fold in corn, pimientos and 1 cup crumbs. Pour into a greased 1-1/2-qt. casserole. Melt remaining butter and toss with remaining crumbs; sprinkle over casserole. Bake, uncovered, at 350° for 30-40 minutes. Yield: 6 servings.
Originally published as Corn Pudding in Reminisce July/August 1992, p35

Nutritional Facts

1 cup: 295 calories, 15g fat (7g saturated fat), 135mg cholesterol, 732mg sodium, 36g carbohydrate (7g sugars, 3g fiber), 8g protein.

  • 4 tablespoons butter, divided
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • Dash pepper
  • 1-1/2 cups milk
  • 3 egg yolks, lightly beaten
  • 2 cups fresh or frozen corn kernels
  • 2 jars (2 ounces each) chopped pimientos, drained
  • 1-2/3 cups cracker crumbs, divided
  1. In a skillet, melt 3 tablespoons butter over medium heat. Saute pepper and onion until tender. Add flour, salt and pepper; stir until well blended. Gradually add milk; cook and stir until thickened. Slowly blend in egg yolks. Remove from the heat; fold in corn, pimientos and 1 cup crumbs. Pour into a greased 1-1/2-qt. casserole. Melt remaining butter and toss with remaining crumbs; sprinkle over casserole. Bake, uncovered, at 350° for 30-40 minutes. Yield: 6 servings.
Originally published as Corn Pudding in Reminisce July/August 1992, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFavorite Corn Pudding

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sbilevich User ID: 4518056 43967
Reviewed Jul. 6, 2011

"Made this for dinner tonight, it has a different taste to it. The pimientos add a lot of flavor, and it's addicting to eat!"

MY REVIEW
Isolda User ID: 2915263 42667
Reviewed Jan. 30, 2010

"Very good and different from the ubiquitous very sweet cornbready puddings."

Loading Image