Outrageous Corn Pudding

Mary Yamasaki


No corn muffin mix needed for this. This wonderful side dish 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 as we got older but feel free to up the sugar if you want to. You can also cut butter to 4 tablespoons if you want.

★★★★★ 1 vote
about 8 (my family 4 lol)
10 Min
1 Hr


2 can(s)
corn, cream-style (15 0z size.)
1 can(s)
corn kernals - drained (15 oz size - you can add 2 cans also if you like)
6 Tbsp
real butter - melted
1/4 c
sugar (or go with the original 1/2 cup)
4 large
6 Tbsp
all purpose flour ( you can add more if it's a damp rainy day)
1 Tbsp
baking powder


1Preheat oven to 350.
Spray a 2QT casserole dish with Pam and put aside
2Now 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.
Now melt the butter in a seperate bowl, microwave is great for this and then add to the mixture.

Finally add your flour and baking powder, mix until it is all combined.
4Pour 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.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #easy, #sides, #souffle, #cor