Real Recipes From Real Home Cooks ®

corn pudding

(4 ratings)
Recipe by
Teresa G.
Here, KY

This corn pudding is so good! A little sweet, a little savory. Especially good when you have ears coming out of your ears. Ha Ha! Get it? Corny pun, huh? Oops, did it again! Seriously though, Thanksgiving just wouldn't the same if this dish wasn't on the table. Fresh corn is best, but you can use frozen corn. Great dish for a large gathering when recipe is doubled.

(4 ratings)
yield 9 -10
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For corn pudding

  • 1/8 c
  • 1 1/2 Tbsp
    all purpose flour
  • 1 tsp
    baking powder
  • 1 pinch
    fresh grated nutmeg
  • 3/4 tsp
  • 3 lg
  • 1 c
    whipping cream
  • 1/4 c
    butter, melted
  • 3 c
    fresh corn kernels, about 5 or 6 ears (may use frozen & thawed or canned corn, both well-drained)

How To Make corn pudding

  • 1
    Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
  • 2
    Lightly butter an 8"x8" glass dish or 1 1/2 to 2 quart casserole and set aside.
  • 3
    In small bowl, combine first 5 ingredients.
  • 4
    In large bowl, whisk together eggs, cream and butter.
  • 5
    Gradually add sugar mixture and whisk until smooth.
  • 6
    Add corn and stir in, well, with large spoon or spatula.
  • 7
    Pour into prepared dish and bake at 350 degrees for 1 hour.
  • 8
    Allow to cool for 5 minutes before serving.
  • 9
    Cover and refrigerate leftovers. May be doubled for 9"x13" dish.