Thanksgiving Corn Pudding Recipe -
Thanksgiving Corn Pudding Recipe

Thanksgiving Corn Pudding

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"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 Edit and Save

Original recipe makes 6 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 27, 2004

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 dinner and EVERYONE raved about it. I'll make this again and again!

Most Helpful Critical Review
Mar 17, 2006

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

Dec 23, 2002

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.

Apr 12, 2004

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 from our Easter dinner.

Nov 30, 2005

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 Thanksgivng.

Jan 15, 2006

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 another hour. It came out pretty yummy, but it was quite bland to me before I added the sauce. O. and in case it's not obvious - use clarified butter (it'll look better, not like an oily mess).

Dec 23, 2003

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 often then just Thanksgiving.

Nov 27, 2006

Taste awesome and everyone loved it!


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

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

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