Corn Pudding IV Recipe -

Corn Pudding IV

Recipe by  

"Fabulous Holiday Favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs). Originally submitted to"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
  2. Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour, or until set.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2005

I have made this for my familt the past two years. This is one of the best tasting and most filling corn puddings around. Drain the corn and enjoy!!!!!!

Most Helpful Critical Review
Jan 11, 2005

I consider my oven to be a "hot oven." That is why I am so surprised that I baked this recipe for an hour and 20 minutes, and it still didn't set up. I would have burned the top if I had cooked it more. I did not drain the 2 cans of regular corn before adding them. Should I have done that? Help!!


11 Ratings

Dec 06, 2005

I have not had Corn Pudding this good since childhood. My children and grandchildren loved it, even the ones that are not fond of corn. I am taking this dish to a company pot luck this week.

Jan 01, 2008

Unlike another review, I did drain the corn well, but I still couldn't get the pudding to set in the alotted time. It had way too much liquid b/w the cream corn, the half/half, the milk, etc...I had to turn the hot dish over the sink, and literally let it run. Then put back in the oven another 30 minutes. Better, but not perfect. Despite the runny trouble, I served to my family and they all liked the flavor (I did sub Splenda for sugar for my diabetic mom). The best was the leftovers. Once it was cold for 24hrs and had time to really stiffen up, I thought it was much more delicious!

Nov 08, 2005

*****THIS RECIPE ROCKS**** My family loves this recipe..I have made it one of my traditions at Thanksgiving now!

Apr 15, 2009

I cut this recipe in half and baked it in a large casseroll and it turned out delicious. I added a bit more sugar to it, because i have a sweet tooth.

Dec 26, 2008

My boyfriend had some corn pudding out in Lancaster, PA and has been bugging me ever since to make it. Decided to make it for his Italian family and him as a side dish for Christmas Dinner. Unless they were just being nice, they loved it! This recipe is a definate keeper! Just remember to DRAIN the whole corn before you mix it! YUMMY!

Dec 05, 2003

I found this to be too bland, and with a poor texture.


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  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 391 mg
  • 16%

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

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