Grandma's Corn Pudding Recipe - Allrecipes.com
Grandma's Corn Pudding Recipe
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Grandma's Corn Pudding
This tasty, rich corn pudding is an easy side dish for fall occasions. See more
  • READY IN ABOUT hrs

Grandma's Corn Pudding

Recipe by  

"This corn pudding is definitely comfort food."

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Ingredients Edit and Save

Original recipe makes 8 servngs Change Servings
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Directions

  1. Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
  2. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
  3. Bake for 1 hour.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2004

I like to try and make things low-fat and healthy so I take recipes I like and alter them. This was a perfect example. I used 1 egg and 4 eggs worth of egg substitute. Butter is still healthier than margarine so I stuck with that. I also sprayed the dish with no-fat cooking spray. This dish STILL comes out fantastic and much more lowfat and heart-healthy.

 
Most Helpful Critical Review
Dec 28, 2007

I gave this three stars because the recipe should state that it needs to be made in a FLAT 2 quart casserole. The first time I made it, I used a flat casserole and it turned out perfect. My mom made it for christmas dinner this past week, but used a bowl type casserole and baked it for the full amount of time and it was very very runny. It looked like it was cooked through until we served it. Very disappointing the second time, but I will continue making it using my flat dish.

 
Nov 20, 2007

The only thing I changed was that I only used 3 eggs and I thought it was AMAZING! When I ate it, I did add salt, but I'm a huge salt lover so that's totally a "to taste" thing. For those people who made comments about how this was "too much corn"... it's called CORN PUDDING... of course there's a lot of corn! If you don't like corn, this recipe isn't for you! If you like corn... enjoy, it's amazing!

 
Jan 31, 2007

This is a wonderful recipe if you are looking for a true sweet corn pudding that has a custardy consistency. When I made it, I discovered at the last second that I had no cornstarch, so I substituted 1/2 cup flour and it still came out great. I also substituted frozen corn for the canned corn kernels -- just filled up one of the empty creamed corn cans as a measure, and added 1 tsp. salt. It does make a LOT, however, and is not easy to cut in half since it calls for 5 eggs, so it would be best for a crowd. Absolutely delicious and addictive; even my son who doesn't eat vegetables had seconds.

 
Nov 20, 2007

This is a great recipe. I made it once for Thanksgiving and now my family asks me to make it every year! One way to make it even easier is to combine the cold milk and the cornstarch and stir out the lumps before adding to the egg mixture. This saves about 5 minutes of whisking. Other than that I make the recipe completely unaltered.

 
Nov 15, 2003

This is one of those trick recipes that makes people believe you are an old country cook who really knows your way around the kitchen. I will make this again and again.

 
Nov 24, 2002

I was surprised when the dish came out of the oven because I was expecting something more like corn pudding instead of a just corn side dish. There's nothing in the recipie that adds a bread-y layer you'd normally find. It's a good recipie, but not necessarily one for corn pudding.

 
Dec 20, 2007

yes! I live in Cambodia so I needed to find a recipe that would not have complicated ingredients, not cost a fortune, and not waste my ingredients by tasting bad. This was the first thanks giving meal ever for many of the people we invited over. Several people brought food but this dish was the TOP PICK for the night! Everyone wanted to know how to make it and now I have to make it for Christmas and probably every other event too! We couldn't buy can corn so I bought cooked street vender type corn and cut it off the cob measured in the cream style can.. it was just right. Not egg-y like some reviews said. sweet and tasty!

 

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Nutrition

  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 39.6 g
  • 13%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 558 mg
  • 22%

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

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