Corn Pudding IV

Corn Pudding IV

REYNOLD

"Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs)."
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Ingredients

servings 326 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 525 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
  2. Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.

Reviews

Read all reviews 33
  1. 39 Ratings

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Most helpful positive review

I made this for Thanksgiving for my family and also for a covered dish at work. My co-workers literally fought over the last portion! We have a cook-out coming up in a few weeks and everyone a...

Most helpful critical review

Easy to make. Rich and creamy sort of comfort food. A dash of cinnamon cuts some of the blandness. Freezes well.

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I made this for Thanksgiving for my family and also for a covered dish at work. My co-workers literally fought over the last portion! We have a cook-out coming up in a few weeks and everyone a...

I've tried lots of corn pudding recipes with the same result--"It doesn't taste like my Grandmother used to make"--Gotta love your husbands! I found this one and it surpassed my husband's expect...

I used this recipe Thanksgiving 2007. Trust me, it was so rich and truly delicious. Do not change the recipe. I had to leave it in the oven an additional 15 minutes to gel in the middle. It ...

I found this recipe when desparately searching for a filling recipe to supplement my Thanksgiving meal for vegetarian guests. I went crazy with the scaling and had THREE 9x11" pans so they ...

Easy to make. Rich and creamy sort of comfort food. A dash of cinnamon cuts some of the blandness. Freezes well.

DISASTER! Altho, having read other reviews, I carefully drained the corn, I ended up with a most unappealing soupy mess on the Thanksgiving table. And that will remind me, once again, never to...

This is delicious. It was easy to make. Excellent with Smithfiled Ham. I served it at the holidays and my family really liked it.

My wife loves corn pudding. This is the one dish about which she says her mom's is better. I told her she's wrong. I think it's wonderful and her mom's is way too salty not as good, and no matt...

It was excellent ~ a big hit at dinner with family. The recipe was simple and easy to mix (no special order or dividing of ingredients). Be sure to grease your pan thoroughly. I baked in a 9x13 ...

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