Best Corn Pudding Recipe Is EASY

by Chloe Tuttle on January 9, 2020

in Recipes

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This is the best Corn Pudding I have ever tasted – and it is made with canned corn. If your budget is tight, this is a great dish to make, especially for those “pot-luck” dinners. It also has an amusing history — a friend Mary Anne gave me the recipe and now everyone thinks it is mine!

Creamy Corn Pudding

This Luscious Corn Pudding is so good you won't believe it is made from canned corn.

Print Recipe Rate Recipe

Prep Time: 15

Cook Time: 1

Resting Time: 15

Total Time: 1 25

Course: Side Dish

Cuisine: American, southern

Keyword: corn pudding recipe, southern food

Servings: servings

Calories: 256kcal

Author: Chloe Tuttle

Ingredients

1 15 ounce can corn, drained
1 14.5 ounce can creamed corn
¼ teaspoon cayenne pepepr (Optional ground black pepper)
½ teaspoon salt
1/4 cup butter (melted = 1/2 stick)
6 Tablespoons sugar
6 Tablespoons flour
4 eggs
2 cups milk

Instructions

Preheat oven to 350 degrees. Grease a 9x12x2 inch baking pan.
Mix the corn and creamed corn. Stir in the pepper, salt, melted butter, sugar and four
In another large mixing bowl, whisk the 4 eggs. Add milk. Add the corn mixture and stir.
Pour into baking dish and fill almost full.
Bake at least an hour and often longer until the corn pudding does not "jiggle." You can insert a spoon or knife into the center part to see if it is runny. If it is, then it needs to cook longer. Sometimes it takes 1 1/2 hours to set and be done.