Virginia Southern Style Corn Pudding Recipe

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Virginia Southern Style Corn Pudding

Sandra Maye


This recipe has been passed down from generation to generation. It will be featured in "Our Recipes" Cookbook in the near future. Great for a Thanksgiving side dish. This corn pudding recipe is a family tradition whenever we have large meals.

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20 Min


1 Hr


3 - 15oz can(s)
cream corn
2 - 15oz. can(s)
whole kernel corn rinsed and drained thoroughly (no unsalted or light salt corn)
1 c
1/4 c
all purpose flour
8 large
large eggs
2 stick
salted butter
2 1/2 can(s)
evaporated milk

Directions Step-By-Step

Mix sugar and flour in a separate bowl
Beat eggs in a separate bowl
Melt butter in a sauce pan on top of stove
In a large mixing bowl combine cans of corn. Add flour and sugar mixture to the bowl of corn a little at a time. Stir in the beaten eggs and mix thoroughly. Add melted butter to the mixture. Lastly Stir in can milk and whisk together thoroughly (it’s best to use an electric mixture or whisk).
Pour the mixture into a 9" X 11" X 2" rectangular baking dish 9(or equivalent). Place dish in another pan of shallow water. This helps make the custard on top. Bake uncovered in a 350 degree oven for about 1 hour or until top is golden brown.

About this Recipe

Course/Dish: Side Casseroles
Hashtags: #Dish, #Thanksgiving