Kathy's Southern Corn Pudding Recipe - Allrecipes.com
Kathy's Southern Corn Pudding Recipe
  • READY IN hrs

Kathy's Southern Corn Pudding

Recipe by  

"This is a wonderful side dish that goes great with ham or pork. It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
  2. Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
  3. Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2009

Yes, a southern favorite....as a dessert. My friend makes a great version of this and taught me the recipe, except she doesn't measure!!! So, I had to get my own measurements. These are pretty close, except I use about 3/4 cup of white sugar, or sometimes 1/2 cup white sugar and 1/4 cup light brown. Also I use evaporated milk for a creamier pudding. Flour works fine if you are out of cornstarch. Also a few flaor enhancing spices....1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg. Best thing about this is that it's a "dump" recipe - mix in one bowl and bake slowly. Enjoy with a cup of coffee for breakfast too!!!

Most Helpful Critical Review
Sep 02, 2009

It seems that this dish is often served at church functions in NC. It is so good! I made this for my family this week and EVERYONE loved it (even my 2 yr old grand-daughter). The only thing was it had a bit more liquid than it should have. I drained the corn and baked it all for 90 mins., but still watery. I drained the casserole and baked it a bit more and it was great. I also added a little bit of black pepper. Very good!

Apr 14, 2009

This turned out well. It was a great addition to our Easter Dinner. I did modify this slightly though. I cut the butter to just 1/4 cup, the sugar to 1/3 cup. I sprinkled some nutmeg and a little cinnamon on it as well. Baked it in a round dish instead of the 9 x 13, at 400 degrees because that was the time for the other 2 dishes that needed to go in the oven and just kept checking on it to make sure that it wasn't burning or to check when it was done. I received various complements on it.

Dec 05, 2008

WE LOVE THIS DISH!!! I've made it 3x already and everyone absolutely loves it. It's the perfect side dish. You can prepare it ahead of time, then stick it in the oven and "fuhgetaboutit"!

Dec 28, 2009

This is it! I have been looking for this for a while! I lost my recipe a while back and could kick myself! It is a huge favorite of my family's and I was the only one who had it! Like another reviewer, I too use flour instead of cornstarch and like evap milk. Just a hint of nutmeg is corn puddings best friend! Thanks to Kathy! And Jacquita for posting!

Dec 16, 2009

I searched for a sweet corn casserole that I remember having a long time ago, and this is it! I'd really like to give this 4 1/2 stars because it tastes delicious, but I think it would be better in a round casserole dish (like in the picture) as opposed to the 9x13 mentioned in the recipe. The 9x13 made it too thin, although it still took the same amount of time to bake. One other thing - it doesn't puff up like it says in the instructions. Overall, very tasty!

Dec 04, 2008

Wonderful, but I'll probably cut down on the sigar next time. Both of my kids gobbled it up - me too!

Dec 30, 2008

This is outstanding. We've made it twice so far for pot lucks and have had several requests for the recipe. Highly recommended. Jerry, Hampton, TN


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  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 46.5 g
  • 15%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 674 mg
  • 27%

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

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