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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 1¼ hrs

Grandma's Corn Pudding

Read Reviews (333)

"This corn pudding is definitely comfort food." — lisa cohen

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Original recipe makes 8 servngs Change Servings

5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk

4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn

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Directions

Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
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.
Bake for 1 hour.

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PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

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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.

—David

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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.

—ATLMICHELLE

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420 Ratings

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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!

—MMBoos

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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.

—kar0319

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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.

—Joy

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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.

—KYCATHY

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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.

—RLDKIWI

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Oct 16, 2005

This wasn't what I was looking for. It was a little to "eggy" for me. Kind of like a corn quiche. I had some corn pudding at a party the other evening and it was more firm and didn't have so much egg taste. I'll keep looking. This wasn't bad, just not what I wanted. I'll see how the left overs taste tomorrow.

—SHARON B.

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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.

Nutritional Information

Grandma's Corn Pudding

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 277
Calories from Fat: 108

% Daily Value *
Total Fat 12g 18 %
Saturated Fat 6.2g 31 %
Cholesterol 154mg 51 %
Sodium 558mg 22 %
Potassium 278mg 8 %
Total Carbohydrates 39.6g 13 %
Dietary Fiber 2.3g 9 %
Protein 7.7g 15 %
Sugars 12.2g
Vitamin A 10 %
Vitamin C 9 %
Calcium 5 %
Iron 14 %
Thiamin 7 %
Niacin 20 %
Vitamin B6 9 %
Magnesium 11 %
Folate 47 %

* 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.