Susie P's Corn Pudding

Susie Price


My hubby and son love this! So I make it special by serving every holiday.


★★★★★ 1 vote

10 Min
1 Hr 30 Min


Add to Grocery List

  • 2 can(s)
    cream corn
  • 1 can(s)
    white shoepeg corn
  • 1/2 stick
    butter (melted)
  • 3
  • 1/4 c
  • 1/4 c
    brown sugar
  • 3/4 c
  • 1 tsp
    vanilla extract (secret ingredient)
  • 1/2 box
    jiffy cornmeal mix
  • 1/2 c
    sour cream
  • pinch

How to Make Susie P's Corn Pudding


  1. In large bowl, slightly beat eggs with a hand mixer; add milk, sugars, vanilla, salt, sour cream, jiffy cornmeal mix. Continue till all is mixed well. Then, with a spoon stir in gently all the cans of corn.
  2. Melt butter in the microwave. In a casserole dish, pour the melted butter in the bottom and spread around. (if you have too much after coating the dish, stir the rest into the corn mixture). Pour the corn mixture into the casserole.
  3. Bake in 350 oven for 1 hour or more or until center is firm. Do not stir after you put in oven!
    It's pretty to bake in a large soufflé’ type dish, but you have to cut back on how much you pour into it as this recipe is too much for most dishes of this type. Also, I have tried many types of cream corn and Green Giant is the best. The others are too watery. The center will be soupy for awhile, so just be patient and let it cook. All ovens are different :)

Printable Recipe Card

About Susie P's Corn Pudding

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #corn

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