Corn Pudding III

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"Yummy corn pudding. Originally submitted to"
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servings 239 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 760 mg
  • 30%

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.


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix corn and butter. Add flour, sugar, pepper, salt, and diced red pepper. Mix thoroughly.
  3. In a small bowl, lightly beat egg yolks.
  4. Heat milk to steaming. Remove milk from heat and stir in yolks. Add to corn mix.
  5. In a medium bowl, beat egg whites until stiff. Stir 1/4 of the whites into corn. Fold in the whites. Pour into deep 2-quart greased baking dish.
  6. Bake at 350 degrees F (175 degrees C). Stir crust that forms down into pudding after 20 minutes and after 40 minutes. Total bake time: 60 minutes.


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Tastes just like you think it would. The recipe was a bit like corn chowder instead of corn pudding. Mine didn't set up very well and was a bit runny but the next day the left overs had just the...

This is great. My entire family loved it. I changed a couple of things though. I used 1 can of cream corn and 1 can of corn niblets. It using these it helped to thicken more. I also pushed ...

I liked this recipe but I omited the bell pepper because that is not how you make corn pudding

This is the best recipe for corn pudding I've make so far. It came our perfectly. You must do the pushing down steps in order for the casserole firm up and cook all the way through.

This was a great side dish to my Christmas dinner. I made a few changes though. I used 1 cream corn and 1 corn niblets. I did not push down the crust that formed at all and increased the baking ...

Was very good, left out red bell pepper and used frozen corn instead. I microwaved the corn and mashed it with a fork.

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