corn pudding with saltines

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joanna 0

"A recipe passed down from my Grandmother in Iowa. So easy and one of my favorite dishes. And much healthier than most corn puddings! Double the recipe for a family-sized casserole."
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105 m 0 servings yields 4
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Original recipe yields 0 servings



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  1. Preheat oven to 350 degrees. Pour the creamed corn into a bowl. Crack the egg into the empty can, fill can halfway with milk, and whip up with a fork. Add to bowl. Add sugar and mix. Crumble saltines with hands and mix into ingredients in bowl until resembles thick batter (about 3/4 strip). Pour into greased casserole and pat some margarine (or butter) on top. Top with more crumbled saltines and let sit for at least 15 minutes. Then bake for an hour +/- 15 minutes (depending on oven and casserole shape - I use a deep bowl and bake the doubled recipe for 1 h 15 min).