Corn Pudding IV Recipe -
Corn Pudding IV Recipe

Corn Pudding IV

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"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 Edit and Save

Original recipe makes 12 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 06, 2008

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 at work is begging for me to bring this again. It is a huge hit! One thing I did find the second time I made it is that if you beat the eggs, half-and-half and cream first until fluffy, then slowly add the other ingredients one at a time - corn last, the consistency is much lighter and fluffier! GREAT recipe - will make it again and again!

Most Helpful Critical Review
Feb 21, 2005

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


37 Ratings

Oct 09, 2004

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 expectations. It came out creamy and not runny. Allow enough time to cook, depending on your oven it may take longer. I also used a water bath for even cooking in the oven. Give it some time for cooling before serving so your servings will hold shape better. Definitely worth the wait!!

Nov 24, 2007

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 was absolutely the best corn pudding that I've ever made.

Mar 29, 2003

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 were able to take some home, too. Great recipe! Everyone loved it .. meat eaters included!

Dec 02, 2009

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 serve an untried dish to company. Since so many other people had far better success, I guess I need to shoulder the blame--but I cannot imagine where I went so wrong.

Feb 04, 2007

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

Dec 16, 2011

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 matter what she thinks, she cannot like her mom's more.


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  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 132 mg
  • 44%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 525 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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