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Corn Pudding II

Read Reviews (9)

"Use a food processor or blender for quick and easy preparation. Originally submitted to ThanksgivingRecipe.com." — Heather

Ingredients Edit and Save

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All about Eggs

Original recipe makes 6 - 8 servings Change Servings

1 (10 ounce) package frozen white corn
6 eggs
3 1/2 cups milk

1/2 cup butter, melted
4 tablespoons all-purpose flour
1 cup white sugar

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Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
Bake 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

Dec 02, 2005

My family loved this recipe and it's very easy to make. I plan on making this more often than just Thanksgiving.

—Susan N.

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Most Helpful Critical Review

Nov 23, 2007

I just made this recipe yesterday for my family's Thanksgiving and it was a complete embarassment! I have made a different corn pudding recipe every year for the last 3 years and I tried this one because it sounded like it would be easier, but it was not. The butter separated everything and it turned out all runny and not good at all. I will stick to my old recipe and do not recommend this to anyone.

—becky

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10 Ratings

Aug 08, 2006

This is an excellent tummy pleaser and comfort food.

—SANDYTURLEY1954

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Jan 04, 2007

This pudding did not cook in 45 minutes. It was still very thin in a 3 inch square out of the middle. I cook it in a 9X9 dish so if I had used a larger dish it may have cooked correctly. I wasn't completely disappointed in the flavor although it is very sweet. The custard stuck to the bottom of the pan around the edges. I made this for New Year's Day dinner and no one was really enthused with it.

—Kathy O

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Dec 25, 2008

The best corn pudding recipe for fresh or frozen corn. I used only 1/2 cup of sugar and it was still very sweet.

—Aly

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Nov 30, 2009

This turned out delicious! I had to keep it in the oven much longer than the recipe indicated (closer to 1.5 hours) in order for it to actually brown and firm slightly. In the end it turned out yummy and my family enjoyed it for Thanksgiving.

—sunsweet

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Jul 20, 2010

The cooking time was about 55 minutes, to be firm in the middle and golden brown on top. I used 1/4 cup of butter, and it was still very oily. Wonderful flavor. It just isn't what I think of as "corn pudding." This was very eggy with a souffle-like texture. It just melts in your mouth. Awesome flavor, but the mouth-feel was weird. I won't make it again.

—KSHERI

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Mar 02, 2009

Our chickens are laying lots of eggs so I tried this recipe to use some up. It turned out really well. I misread the recipe and used two 10 oz bags of supersweet corn. I reduced the butter to 2 tablespoons and the sugar to 1/4 cup. Baked in an 8.5 by 11 inch casserole, it took far longer than 45 minutes, maybe 1.25 hours. Turned out as a creamy custard over a corn base and was plenty sweet enough for my husband and me. The corn was a little watery on the bottom but fine. Will make for company and holidays.

—Sylvia B

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Nutrition

Calories
401 kcal
20%

Carbohydrates
46.5 g
15%

Cholesterol
226 mg
75%

Fat
20.2 g
31%

Fiber
1.1 g
4%

Protein
11.2 g
22%

Sodium
205 mg
8%

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

Nutritional Information

Corn Pudding II

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 401
Calories from Fat: 182

% Daily Value *
Total Fat 20.2g 31 %
Saturated Fat 11.2g 56 %
Cholesterol 226mg 75 %
Sodium 205mg 8 %
Potassium 335mg 9 %
Total Carbohydrates 46.5g 15 %
Dietary Fiber 1.1g 4 %
Protein 11.2g 22 %
** Sugars 34.6g
Vitamin A 17 %
Vitamin C 5 %
Calcium 21 %
Iron 12 %
Thiamin 14 %
Niacin 25 %
Vitamin B6 11 %
Magnesium 10 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.