Thanksgiving Corn Pudding

Thanksgiving Corn Pudding

33

"This recipe has been made and served in my mother's family for as long as I can remember. It is traditionally served with turkey and mashed potatoes. To save fat and calories, I cut the amount of butter and sugar for the topping in half, but for full flavor it is better with the full amount."
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Ingredients

servings 353 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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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. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.
  3. In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.

Reviews

33
  1. 37 Ratings

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Most helpful positive review

I almost left the butter/sugar topping off due to one review, stating that it was gross. Well, I'm so glad I followed the recipe as is, without any alterations! We had 13 people for Thanksgiving...

Most helpful critical review

Nice flavor, but I think I'll make it a smaller casserole dish next time. It was such a thin layer.

I almost left the butter/sugar topping off due to one review, stating that it was gross. Well, I'm so glad I followed the recipe as is, without any alterations! We had 13 people for Thanksgiving...

I tried this for the first time on Thanksgiving, and it was awesome! And so easy to prepare, I think I will make it for regular meals as well.

Nice flavor, but I think I'll make it a smaller casserole dish next time. It was such a thin layer.

Left out the last step. Used four cans of corn, instead of milk, I used heavy whipping cream and increased the eggs to four (needed enough for a crowd). The pan was cleaned out with no leftovers...

Will make this again! Follow the recipe and you'll be pleasantly surprised. The sauce was great, although I thought about cutting the sugar, I'm glad I didn't! Was easy to make and a big hit for...

I used a slow cooker with this recipe. I put everything into the slowcooker (leaving out the sauce) and let it cook on low for about 5-6 hours. Then I added the "sauce" and let it cook for anoth...

This is very very good! The only thing I would do different, is cut the amount of butter and sugar for the topping, it was kind of sweet for me. My mom loved it! I will be serving this more ofte...

Taste awesome and everyone loved it!

Yummy! The bigger the pan, the thinner you spread it. the thinner you spread it, the faster it cooks. I overcooked mine- be careful! Use extra pam- it sticks bad! Was soo good though will mak...