Hearty Corn Pudding Recipe

5 3 5
Hearty Corn Pudding Recipe
Hearty Corn Pudding Recipe photo by Taste of Home
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Hearty Corn Pudding Recipe

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5 3 5
Publisher Photo
Corn is a staple around our house in summer-and so is this comforting dish. Every year, we grow corn in our backyard garden. I keep several packages of our homegrown corn in the freezer so I can make recipes like this in any season.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing

Ingredients

  • 4 large eggs
  • 1/2 cup heavy whipping cream
  • 3 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1/2 to 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 4 bacon strips, cooked and crumbled
  • 4 green onions, chopped
  • 1/2 cup shredded cheddar cheese
  • Maple syrup, optional

Directions

In a large bowl, beat the eggs, cream, sugar, cornstarch, vanilla, salt and cayenne until smooth. Stir in the corn, cream-style corn, bacon and onions. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before serving. Serve with syrup if desired. Yield: 8 servings.
Editor's Note: This corn pudding has a soft texture and may be served with a spoon, or it can be cut after standing for a bit.
Originally published as Hearty Corn Pudding in Country Woman July/August 2003, p31

Nutritional Facts

1 piece: 241 calories, 12g fat (6g saturated fat), 137mg cholesterol, 575mg sodium, 25g carbohydrate (9g sugars, 2g fiber), 8g protein.

  • 4 large eggs
  • 1/2 cup heavy whipping cream
  • 3 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1/2 to 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 4 bacon strips, cooked and crumbled
  • 4 green onions, chopped
  • 1/2 cup shredded cheddar cheese
  • Maple syrup, optional
  1. In a large bowl, beat the eggs, cream, sugar, cornstarch, vanilla, salt and cayenne until smooth. Stir in the corn, cream-style corn, bacon and onions. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese.
  2. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before serving. Serve with syrup if desired. Yield: 8 servings.
Editor's Note: This corn pudding has a soft texture and may be served with a spoon, or it can be cut after standing for a bit.
Originally published as Hearty Corn Pudding in Country Woman July/August 2003, p31

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SimpleFoods User ID: 7160373 205621
Reviewed Mar. 12, 2014

"Just read this and want to make it for dinner tonight. But I will have to improvise a bit - have only frozen corn, will use the whole pack, putting half of it into the blender to simulate (I hope!) creamed corn; I have half 'n half (fat-free), will use that instead of cream; finely chopped Spanish onion - no scallions in the house just now. The seasonings sound perfect - a mix of hot and sweet. And I can't wait to try it with the maple syrup!! Wow - speaking of comfort food!"

MY REVIEW
loveswoodturning User ID: 6377036 70216
Reviewed Nov. 13, 2012

"This has become a family favorite! It's good enough that that we don't put any maple syrup on it. I have also used regular onion before."

MY REVIEW
angelasandoval User ID: 2401339 205620
Reviewed Jan. 10, 2011

"I cut the sugar to 1 1/2 T. and used frozen corn instead of canned whole kernel corn and did not use the optional maple syrup. It was delicious and a wonderful creamy texture!"

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