Easy Corn Pudding
If you're in need of an easy side dish, this corn pudding recipe has you covered.
- SERVES
- 6
- COOK TIME
- 1 Hr 15 Min
Corn pudding is a dish that's been around since the early days when settlers learned how to cook corn from the Native Americans. Today, it's still a side dish favorite that families love to change up and make their own. Our Easy Corn Pudding recipe is the shortcut way of making this classic dish, and it's very tasty!
What You'll Need
- 2 (15-1/4-ounce) cans whole kernel corn, drained
- 2 (14-3/4-ounce) cans cream-style corn
- 1/4 cup milk
- 1/4 cup sugar
- 3 eggs, beaten
- 2 tablespoons cornstarch
What to Do
- Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
- In a large bowl, combine all ingredients; mix well. Spoon into baking dish.
- Bake about 75 minutes, or until golden and set.
Check This Out!
- This Easy Corn Pudding recipe is geat year-round. In fact, we like to serve it at both summer cook-outs and Thanksgiving dinner.
- Plus, you can easily make it ahead of time. Just prep and freeze until you're ready to bake it off. We have more make-ahead casseroles, here!
- Lookin' for more cool corn pudding recipes? Check out our Autumn Corn Pudding!
- If you're a fan of vegetable pudding recipes then you'll love our Harvest Vegetable Bake! It's a great sweet potato pudding recipe with a few added harvest veggies.
Up Next:
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 297
- Calories from Fat 43
- Total Fat 4.8g 7 %
- Saturated Fat 1.2g 6 %
- Trans Fat 0.0g 0 %
- Protein 9.5g 19 %
- Amount Per Serving % Daily Value *
- Cholesterol 94mg 31 %
- Sodium 705mg 29 %
- Total Carbohydrates 62g 21 %
- Dietary Fiber 4.4g 18 %
- Sugars 18g 0 %
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martipriester 7847 262
Dec 01, 2018
I made this Thanksgiving and my guests loved it. They said it was so much better than the one with the corn bread mix and cheese in it. So moist!
ddmorado 1734451
Nov 15, 2016
My question is since creamed corn is not avail here in Mexico, could I maybe put a can of whole kernel corn in the blender, with maybe some milk to puree it and then continue with the recipe? We love baked corn for all holidays! Anybody have suggestions?
mrspansy2005 42576 12
Nov 15, 2016
ddmorado, that sounds even better than using canned creamed corn!!
Test Kitchen Team
Nov 16, 2016
Hi there! The Test Kitchen does not believe that this would be an accurate substitution in this recipe. We do think that you'll enjoy our recipe for Country Corn Casserole that does not require any cream-style corn. http://www.mrfood.com/Vegetables/Country-Corn-Casserole
rac7431 2877525
Dec 01, 2018
5 Cups frozen corn (26-32 oz), 4 eggs, 2/3 C. sugar (or less to taste), 2 tsp. salt, 3 TBS, cornstarch, 2 1/2 C. milk, 1/2 stick butter or margarine. Grind corn in food processor or blender (with som of the milk as needed). Combine sugar, salt and cornstarch, then add eggs. Put corn in bowl with other ingredients (BTW, melt the butter when adding to other ingredients)spray or butter a 9x13 casserole dish and bake at 350 for 1 hour or until set. We have this every Thanksgiving and Christmas. Our favotire corn pudding!!
ceejay 5498887
Oct 23, 2015
Can Corn Pudding be lightened up for someone on a diabetic diet? Thank You.
Test Kitchen Team
Oct 26, 2015
Yes, this recipe can be lightened up by using skim milk instead of whole, using eggbeaters instead of eggs, and adding only 1 tablespoon of sugar or a sugar substitute equivalent. Unfortunately we do not know of a lighter cream-style corn. -Mr. Food Test Kitchen
joanofark06 713038 2
Sep 26, 2015
I see someone asked about draining the cream corn (whaat?), but I'd like to know if you drain the whole kernal corn? This looks good, and I definitely would like to make it.
Test Kitchen Team
Sep 28, 2015
Hey there, the recipe tells you to drain the kernel corn. Do not drain the creamed corn. Enjoy!
mjaneway2010 60898 19
Nov 18, 2012
i make a sim kind of corn pudding but using stick butter,cup sour cream, corn, cream corn, 2 eggs, and corn bread mix. the best i have ate so far. i may have to try this one.
nanaerm
Mar 20, 2012
I think it needs a little zip. I always add a teaspoon or more of salad mustard and a tablespoon of worchestershire sauce. Top with buttered cracker crumbs, saltines or Ritz to give a crunchy contrast to the pudding part.
bmpm2 1115838
Jan 26, 2012
I made this on New Year's Day. My family loved it. There was a little bit left in the casserole dish after dinner and my 13-year-old grandson asked if he could have it and ate it right out of the dish.
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