Moma's Corn Puddin

Maria McAllister


This recipe was inspired and originated by my mom. She loved her sweets so her corn puddin was far sweeter than mine especially this thanksgiving. Shes was a dumper kind of cook so for years I did the same. This year I took time with the recipe so I could share with the family. Family visiting me this Christmas and I will have to make far more and a lot sweeter. This one lol is just about a desert. Enjoy our family does.


★★★★★ 2 votes

30 Min
45 Min


  • 4 can(s)
    whole kernal canned corn
  • 2 can(s)
    creamed corn
  • 1 c
    sugar more it you want it sweeter
  • 1/2 c
    evaporated milk
  • 1/2 stick
  • 1
  • 1/4 c

How to Make Moma's Corn Puddin


  1. Open cans of corn drain whole kernal corn thoroughly use creamed corn as is mix all cans together in pyrex dish.
  2. Melt butter in small sauce pan, add 1/4 cup flour a little at a time alternating between evaporated milk and sugar til all flour is added and smooth and all sugar and milk has been incorporated
  3. Take off stove allow to cool down a little (so when you add egg it does not scramble)
  4. Once cooled stir creamy sugar, flour mixture into corn, beat 1 egg in separate dish add to ingredients. Mix bake 350 for 45 mins. Yum allow to cool and set before serving very hot.

Printable Recipe Card

About Moma's Corn Puddin

Course/Dish: Side Casseroles
Hashtag: #corn

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