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Holiday Corn Pudding

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“This wonderful sidedish is always the first one I get asked to make at any holiday gathering, be it Christmas, Thanksgiving or Easter. My entire family loves it. My original recipe called for 1/2 cup sugar but we found that a little too sweet but feel free to up the sugar if you want to.”
1hr 10mins

Ingredients Nutrition

  • 2 (15 ounce) cans creamed corn (Libbys or DelMonte)
  • 1 (15 ounce) can whole kernel corn, - drained
  • 6 tablespoons butter, - salted (real butter please)
  • 14 cup sugar, - (you can use 1/2 cup if you like it a little sweeter)
  • 6 tablespoons flour
  • 4 large eggs
  • 1 tablespoon baking powder


  1. Preheat oven to 350.
  2. Spray a 2QT casserole dish with Pam and put aside.
  3. Now in a large bowl, empty in the cans of corn, add the sugar, and the eggs, now beat gently with a wooden spoon until blended.
  4. Now melt the butter in a seperate bowl, microwave is great for this and then add to the mixture.
  5. Finally add your flour and baking powder, mix until it is all combined.
  6. Pour into the casserole dish and bake for about 1 hour until the top is a nice golden color. I give it the jiggle test, just open oven carefully and with a pot holder jiggle the casserole and if it jiggles give it a few more minutes until it is set, just keep an eye on it since ovens vary.

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