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Corn Pudding II

"Use a food processor or blender for quick and easy preparation."
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Ingredients

1 h 10 m servings 453 cals
Original recipe yields 7 servings (6 - 8 servings)

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
  3. Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.

Nutrition Facts


Per Serving: 453 calories; 20.9 g fat; 58.4 g carbohydrates; 12.7 g protein; 204 mg cholesterol; 204 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 31
  1. 39 Ratings

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Most helpful positive review

I followed the directions exactly except the baking time was at least 1/2 hour longer than it stated here. It is a very easy and quick casserole to put together. And I served 12 people this with...

Most helpful critical review

First off, DO NOT make this in your Cuisinart. 3 1/2 cups of milk is just too much (as I found out) and it will make a huge mess. The "pudding" was just awful. I'm sorry, but I've had much bet...

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I followed the directions exactly except the baking time was at least 1/2 hour longer than it stated here. It is a very easy and quick casserole to put together. And I served 12 people this with...

I used this recipe many times always with rave results.I use 1/2 and 1/2 rather than milk and cut the sugar down to 1/2 cup. It is fabulous.

Excellent recipe; however, I scaled it to feed 30 and wound up with enough corn pudding for at least 60 - 70 people. Maybe someone can tell me what happened in the scaling process. Followed dire...

I had never had anything like this before. I tried it for my first Thanksgiving dinner and it was AWESOME. I don't usually process the corn until smooth because I like a few kernels left whole...

I made this recipe for Thanksgiving and it was delicious. My mother is from Virginia and I remember as a child going to a family reunion and having corn pudding for the first time. I added a t...

I used a round, 10-cup casserole dish, cut the sugar by half, and made sure that the eggs were REALLY beat. Added fresh ground black pepper. I thought it was too sweet, but my guests loved it, s...

First off, DO NOT make this in your Cuisinart. 3 1/2 cups of milk is just too much (as I found out) and it will make a huge mess. The "pudding" was just awful. I'm sorry, but I've had much bet...

Made this for Thanksgiving and everybody raved about it. There was very little left and that did not last long.

Great side dish, sweet without being too sweet, but it feeds rather 8 than 6 people. I thought it should have been firmer, but it might be because I poured it in a too small casserole dish. Will...