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Creamy Corn Pudding

This Luscious Corn Pudding is so good you won't believe it is made from canned corn.
Prep Time15 mins
Cook Time1 hr
Resting Time15 mins
Total Time1 hr 25 mins
Course: Side Dish
Cuisine: American, southern
Keyword: corn pudding recipe, southern food
Servings: 8
Author: Chloe Tuttle

Ingredients

  • 1 15- ounce or thereabouts can corn, drained
  • 1 14.5 can creamed corn or thereabouts
  • ¼ teaspoon pepper (Optional cayenne 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.

Notes

This recipe was given to me by friend Mary Anne.  Take note -  this Corn Pudding is definitely not diet food.

Nutrition

Serving: 1cup