Corn Pudding

"I am in trouble if I don't make this for any holiday dinner. It is a long-standing tradition and family favorite."
 
Download
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by May I Have That Rec photo by May I Have That Rec
photo by Julie Bs Hive photo by Julie Bs Hive
photo by Bobtail photo by Bobtail
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr
Ingredients:
8
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Combine sugar, flour, baking powder and salt.
  • Whisk together eggs, cream, and butter.
  • Gradually add sugar mixture, whisking until smooth; stir in corn.
  • Pour into a lightly greased oblong baking dish.
  • Bake at 350 degrees for 45-60 minutes OR until golden brown and set.
  • Let stand 5 minutes.

Questions & Replies

  1. How much in advance can you make this
     
  2. Hi, can this be made a day ahead?
     
  3. Can this recipe be made Gluten Free?
     
Advertisement

Reviews

  1. My family went ape-sh#% crazy over this corn dish. I served it for Thanksgiving. I had to use frozen corn but I can't wait to try it with fresh corn. Excellent sweet, creamy flavor. Thank you for this recipe.
     
  2. Used half and half instead of cream. Delicious.
     
  3. I made this recipe for Thanksgiving for a samll group and they loved it. I used half & half ans splenda in place of sugar and heavy cream and it was delicious. It is Xmas eve and I am gonna make it again this time with all the sugar and fat for a crew that likes rich tasting food and you only live once!!! My Nana used to make hers more on the savory side...so I hope they like it. So far thumbs up. Oh and I agree with one of the other reviews.... use a shallow pan... everyone want a little of the brown sweet crust.
     
  4. Amazingly good. I halved the recipe and baked in 8x8 Pyrex dish. I followed the recipe exactly except adding 1 more tbsp sugar (for half recipe). I used cans of whole kernel corn (the no salt added kind). My bake time is about 45 mins. I will bake this in small ramekins next time for individual portion.
     
  5. I made this for our Christmas dinner and everyone gave it 5+ stars! unbelievably delicious and easy. I followed the recipe exactly but may (in the interest of calories) use 1/2 and 1/2 the next time. I also used canned yellow corn as it was on sale...just delicious. I made this the night before and cooked it for 60 minutes then reheated it the next day...it was completely set in the middle and I used a deep 2 1/2 or 3 qt casserole dish...definitely a Christmas staple from now on in our home!
     
Advertisement

Tweaks

  1. I ended up using 7 cups of frozen corn instead of 6 since I didn't want to stick just 1 cup of corn back in the freezer. Other than that, made as is. Absolutely everyone liked this and was the first leftover dish to disappear.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes