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Autumn Corn Pudding
(10 Votes)
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- SERVES
- 8
- COOK TIME
- 1 Hr
Our version of this classic comfort food is so good that everyone will be asking for seconds! Saltine crackers give it that extra crunch that make it a favorite. Serve it as a side dish during your next Thanksgiving feast!
What You'll Need
- 2 cans (17 ounces each) whole-kernel corn, not drained
- 1 can (16-1/2 ounces) cream-style corn
- 1 sleeve saltine crackers, crushed
- 2 teaspoons vanilla extract
- 1/4 cup firmly packed brown sugar
- 6 eggs, well beaten
- Dash of pepper
- Dash of ground cinnamon or nutmeg (optional)
What to Do
- Preheat the oven to 350 degrees F. Coat a 2-1/2-quart casserole dish with cooking spray.
- In a large bowl, combine all the ingredients; mix well. Place mixture in prepared dish, and bake for about 1 hour, or until golden and set.
Notes
Plus, enjoy more seasonal dishes in our free eCookbook, Mr. Food Fall Favorites.
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eileen 0201363
Apr 24, 2016
Is this supposed to be 2 Teaspoons of vanilla?
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Test Kitchen Team
Apr 25, 2016
Hello Eileen! Yes, it should be 2 teaspoons of vanilla extract. Enjoy!
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lindalee pudvah
Nov 25, 2015
Can I make this in my slow cooker?
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Test Kitchen Team
Nov 30, 2015
Yes, you can make this recipe in your slow cooker. Just cook on LOW heat for about 3 to 4 hours, or until firm in center. Enjoy!
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sailorgal47 1472275
Dec 25, 2014
I made this Christmas Eve for my family gathering and everyone said it was good. Although I love saltine crackers they were a bit dominate for my taste.
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Hosey812 3557451
May 10, 2013
Excellent. I use ritz crackers. It reminds me of something I had at a Amish buffet in Pa.
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rdbybee 2229518
Dec 09, 2012
For the holidays, this is great over a bed of oysters. Just cover the bottom of the casserole dish with drained oysters then top with the pudding.
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tinafetters 0597114
Dec 09, 2012
i can't use the creamed corn because i have celiac disease so what can i substitute for it?. the creamed corn has modified food starch in it so i can't use it.
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jasols 9636552
Apr 30, 2013
You probably could just make it with the whole kernel corn and leave out the cream style corn.
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LindaG1949
Nov 20, 2012
I have made corn pudding for years. I have always used regular sugar, will need to try it with brown sugar. I always use crumbled Ritz crackers (a lot of extra flavor).
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mary hlav
Nov 20, 2012
Thank you for posting this! My mom used to make this when I was a child but she lost the recipe in a flood several years ago. Brings back so many great memories. Thank you again, Mr. Food!
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JaredDana 8417364
Nov 09, 2011
That's why the recipe says, "not drained".
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1202man
Sep 26, 2011
I thought that this pudding turned out sort of dry. Out of habit, I drained the two cans of corn. I wonder they should have been undrained?
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