Corn Pudding II Recipe -
Corn Pudding II Recipe

Corn Pudding II

Recipe by  

"Use a food processor or blender for quick and easy preparation."

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Ingredients Edit and Save

Original recipe makes 6 - 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
  3. Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2005

I followed the directions exactly except the baking time was at least 1/2 hour longer than it stated here. It is a very easy and quick casserole to put together. And I served 12 people this with plently leftover for the next night.

Most Helpful Critical Review
Oct 02, 2006

First off, DO NOT make this in your Cuisinart. 3 1/2 cups of milk is just too much (as I found out) and it will make a huge mess. The "pudding" was just awful. I'm sorry, but I've had much better. The sugar concentrated in the bottom and the butter seperated turning the whole thing ended up a mess. I prefer a corn pudding that has more corn to it and is less of a sweet omelet with corn in it. I'll go back to my other recipe next time. I thought this one would be so easy, but I was dead wrong.


37 Ratings

Oct 09, 2003

I used this recipe many times always with rave results.I use 1/2 and 1/2 rather than milk and cut the sugar down to 1/2 cup. It is fabulous.

May 15, 2003

Excellent recipe; however, I scaled it to feed 30 and wound up with enough corn pudding for at least 60 - 70 people. Maybe someone can tell me what happened in the scaling process. Followed directions exactly.

Mar 21, 2006

I had never had anything like this before. I tried it for my first Thanksgiving dinner and it was AWESOME. I don't usually process the corn until smooth because I like a few kernels left whole for some texture. Also, I like to add a teaspoon of vanilla. This has become a Thanksgiving tradition at my house for the last 5 years.

Dec 17, 2007

I made this recipe for Thanksgiving and it was delicious. My mother is from Virginia and I remember as a child going to a family reunion and having corn pudding for the first time. I added a teaspoon of vanilla and substituted some half and half, but not a lot. I had to bake it a little longer, but when it was ready it was nice and brown. My family really enjoyed this and I'll make it again and again

Nov 23, 2006

I used a round, 10-cup casserole dish, cut the sugar by half, and made sure that the eggs were REALLY beat. Added fresh ground black pepper. I thought it was too sweet, but my guests loved it, so I'll be sure to make it again.

Nov 29, 2005

Made this for Thanksgiving and everybody raved about it. There was very little left and that did not last long.


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  • Calories
  • 453 kcal
  • 23%
  • Carbohydrates
  • 58.4 g
  • 19%
  • Cholesterol
  • 204 mg
  • 68%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 204 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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