Thanksgiving Corn Pudding

Tiffany Bannworth


This side is pleasing for both Thanksgiving and Christmas. Why not serve it for both!


★★★★★ 1 vote

30 Min
30 Min


  • 1 c
  • 3 Tbsp
    dark brown sugar
  • 1 stick
  • 3
  • 2 1/2 Tbsp
  • 1/2 c
    ricotta cheese, full fat
  • 2 c
    sour cream
  • 2 c
  • 1 can(s)
    cream corn
  • 1 pkg
    frozen corn

How to Make Thanksgiving Corn Pudding


  1. Cream butter and sugar. Add eggs and vanilla. Beat for 2 minutes.
  2. Add ricotta and sour cream. Beat for additional minute.
  3. Slowly add sift flour while continuing to beat.
  4. Fold in both corns.
  5. Preheat oven to 325.
  6. Set aside on counter for 20 minutes for flavors to marry.
  7. Pour into a deep casserole dish (greased), if you prefer a more pudding taste; pour into an elongated shallow dish (greased) for a sweet corn bread finish.
  8. Bake until gold brown.

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