Easy Corn Pudding


Easy Corn Pudding

If you're in need of an easy side dish, this corn pudding recipe has you covered.

Easy Corn Pudding
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

  1. Preheat oven to 350 degrees F.  Coat an 8-inch square baking dish with cooking spray.
  2. In a large bowl, combine all ingredients; mix well. Spoon into baking dish.
  3. 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.

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 %

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

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!

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?

ddmorado, that sounds even better than using canned creamed corn!!

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

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!!

Can Corn Pudding be lightened up for someone on a diabetic diet? Thank You.

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

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.

Hey there, the recipe tells you to drain the kernel corn. Do not drain the creamed corn. Enjoy!

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.

I would drain kernel corn,,, but let's see what they say!

do you drain the kerne corn???

Don't drain the creme corn. You need the creme to give this recipe the right texture and flavor.

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.

I think a can of chopped green chilies might go down well with this.

You know after reading the reviews and needing a little more "zip" I believe the green chilies would work great with this dish. Thanks bellerophon!

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.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window