Corn Pudding IV

10

"Fabulous Holiday Favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs). Originally submitted to ThanksgivingRecipe.com."
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Ingredients

servings 284 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 391 mg
  • 16%

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. 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

10
  1. 11 Ratings

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Most helpful positive review

I have made this for my familt the past two years. This is one of the best tasting and most filling corn puddings around. Drain the corn and enjoy!!!!!!

Most helpful critical review

I consider my oven to be a "hot oven." That is why I am so surprised that I baked this recipe for an hour and 20 minutes, and it still didn't set up. I would have burned the top if I had cooke...

I consider my oven to be a "hot oven." That is why I am so surprised that I baked this recipe for an hour and 20 minutes, and it still didn't set up. I would have burned the top if I had cooke...

I have made this for my familt the past two years. This is one of the best tasting and most filling corn puddings around. Drain the corn and enjoy!!!!!!

I have not had Corn Pudding this good since childhood. My children and grandchildren loved it, even the ones that are not fond of corn. I am taking this dish to a company pot luck this week.

Unlike another review, I did drain the corn well, but I still couldn't get the pudding to set in the alotted time. It had way too much liquid b/w the cream corn, the half/half, the milk, etc...I...

*****THIS RECIPE ROCKS**** My family loves this recipe..I have made it one of my traditions at Thanksgiving now!

I cut this recipe in half and baked it in a large casseroll and it turned out delicious. I added a bit more sugar to it, because i have a sweet tooth.

My boyfriend had some corn pudding out in Lancaster, PA and has been bugging me ever since to make it. Decided to make it for his Italian family and him as a side dish for Christmas Dinner. Un...

I found this to be too bland, and with a poor texture.

Flavor was okay...it never set...even after two hours in the oven...looking for something better.