SAVORY CORN PUDDING
Corn pudding is one dish you will make over and over again. Everyone loves it once they try it.
Corn pudding is a great side dish addition to any meal whether it’s a holiday or just anytime. Southerners like their corn pudding. My family loves this dish and it is always on my table at Thanksgiving. This dish will keep refrigerated for several days. Make it for Easter or Christmas for a great addition to your meal. This recipe has been in my family for years and has always been a family favorite and asked for anytime I have guests or family in my home for a meal.
Corn Pudding
2 (14.75 ounce) cans white sweet cream style corn
1 cup evaporated milk
3 tablespoons all-purpose flour
4 tablespoons sugar
1/4 cup butter or margarine, melted
3 large eggs, beaten
Pour corn into casserole dish. In a separate bowl combine milk, flour, sugar, butter, and eggs. Mix well with whisk. Add to corn in casserole and mix. Bake in preheated 350 degree oven for 1 hour. Stir twice while baking. Once after 20 minutes and again at 40 minutes. Makes 6 to 8 servings.
If you like this recipe, you might also like my recipe for Broccoli Casserole. 
Savory Corn Pudding
Ingredients
- 2 14.75 ounce cans white sweet cream style corn
- 1 cup evaporated milk
- 3 tablespoons all-purpose flour
- 4 tablespoons sugar
- 1/4 cup butter or margarine melted
- 3 large eggs beaten
Instructions
- Pour corn into casserole dish.
- In a separate bowl combine milk, flour, sugar, butter, and eggs. Mix well with whisk.
- Add to corn in casserole and mix. Bake in preheated 350 degree oven for 1 hour. Stir twice while baking. Once after 20 minutes and again at 40 minutes.
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Why do you have to stir it twice during baking?
Because this is a pudding and it will start to stick.
I so enjoy and look forward to your recipes. This corn recipe is my all time favorite…easy and delicious.
I do something similar…..but I fry cut up bell pepper…onion ….and bacon. Delicious!!!
I have never seen canned ‘white’ cream style corn; my family makes this with canned yellow cream style corn and an equal amount for volume of frozen whole kernal corn, which gives it some crunchy texture along with the custard..the rest of the ingredients are the same, milk or evaporated milk, butter, sugar, salt and white pepper. YUMMY good! Key is to bake til it starts to brown on top!!!
You can buy the white cream style here but I have made this with yellow cream style as well. Both will work. I don’t use the frozen though.
Trying to make this tonight for the first time hope it comes out OK which I’m sure it will. Love the site keep it going!
Have you ever added bacon to this?I had something similar to yours only it had bacon in it and was to die for.
No, I have never added bacon.
Should this be served hot or cold?
I serve it hot as a side dish but I love it leftover cold out of the fridge.
Do you drain the corn?
No, you don’t drain the corn.
It calls for cream corn, not whole kernal corn, there’s no way to drain cream corn, it’s too thick
My mom use to make this every Thanksgiving.. she passed away three years ago, we never saw her recipe for it. My dad passed in July while cleaning out things in their bedroom, we found it. You would think my oldest daughter had just hit the lottery the way she had gotten so excited at finally finding this recipe. Guess what will be one our table this year,, corn pudding. Thanks for posting this.
Just wondering if it matters what size casserole dish you use (9 x 13 vs a 1 or 2 quart)….making this today for our office luncheon tomorrow! Can’t wait to taste it!
I think you could use a 9 x 13.
Thanks for the recipe, I make corn pudding often and it is the same recipe as yours except I add an eight oz package of cream cheese…and sometimes I make it in the crock pot or if in a hurry cook it in a saucepan on top of the stove and let it simmer while I cook the rest of the meal. Love your recipes. Have a Blessed Thanksgiving holiday. Louise
Do you cook on low in the crock pot and for how long?
Hi, this recipe looks and sounds perfect for my office Christmas party. Can this be made in a crockpot in about 3-4 hours? Thank you!
I have never made it in the crockpot and it has to set up like a pudding. I don’t know if this would work or not. Sorry.
Would you say this is a corn soufflé? There was a local resturant that would occasionally offer it on a lunch menu. They no longer make it but it was so good. I will give this a try.
OMG, made it tonight and it is just like the dish served at my favorite resturant. I have gone through so many recipes trying to duplicate it. This is a happy day! Thanks so much!
Thank you Patricia. So happy you like it and thanks for trying this recipe.
Yep!!! Pretty much identical to the one I use… I use one can of creamed corn and one of regular kernel (drained)… Have done both ways and either way it is soooooooo good!!!!!!
I absolutely LOVE corn pudding. My recipe is very similar, YES it is on the table Thanksgiving, Christmas, and whenever else I crave it.
I want to make this for Thanksgiving. Can you double the recipe by simply doubling the ingredients? Is the cooking time the same? Thanks for your help.
Love your recipes…use them all the time.
I think you could do that Jean although I have never doubled it. I would think the cooking time would be the same as well. You can tell when it looks like pudding.
Love, love corn pudding. This sounds great.
Oh my goodness, this is the best and easiest corn pudding I have ever made. I fixed it tonight for the first time but used yellow cream corn and it is dreamy. I have been making corn recipes for years and this is tops. We are southern and love our corn pudding so we are excellent judges. All we could give it was 5 stars, this a 10 star recipe.
Amy, I am so happy you liked this recipe and thank you for trying it. Happy to have you on my site.
Do you drain the corn?
No, you don’t drain the corn.
My husband adores corn pudding, I think he fell in love with it on a trip to Charleston ( dinner at Poogan’s Porch). Although I may be wrong and some of the real homestyle New England restaurants here do have a corn pudding on their menus occasionally. Let’s face it, corn was a staple for the early colonists and they found some great uses for it. Thanks for the yummy recipe!
You know we’re transplants and we just made our first corn pudding this year. This looks fabulous!