Here's a sweet corn pudding that can turn even ordinary meals into something to celebrate. A yuletide favorite with our entire family, this baked corn casserole spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. —Peggy West, Georgetown, Delaware

Baked Corn Pudding

sugar

all-purpose flour

eggs

milk

butter, melted

salt

pepper

(15-1/4 ounces) whole kernel corn, drained

(14-3/4 ounces) cream-style corn

This is a family favorite.....however, in order for the pudding to be fluffy and “pudding-like” you need to make a roux on the stove by melting your butter and adding the flour and stirring until mixed, over low heat slowly add your milk while stirring. Heat and stir until thick. Take off stove. Mix the eggs and sugar and salt and pepper together, stirring until well mixed. Very slowly, add this mixture into the warm roux while stirring constantly so that the egg is not cooked when it mixes into the warm roux. It should be a thick shiny substance. Add your cans of corn and pour into your buttered casserole. Bake for an hour. Perfect every time!

I have a recipe something similar to this... but mine doesn't call for milk... I noticed on one of the other reviews that someone said about it being so "runny"... could be from the milk...???   Anyway, the recipe I have... I "tweak" it up to add more delichiousness to it.... try adding some vanilla extract.... also I like to put about a bag of unseasoned bread (stuffing) cubes (or cube your own bread slices) to the top

GREAT recipe! But I will say ... I'm glad I was forewarned about it being "runny". Baking time is about 1:10 minutes. My family just said "It's better than Ukrops!" (which is a huge compliment coming from Richmond, VA."  The extra time cleared up the "runny-ness" and it is perfect! Delicious!

This was a pretty good casserole.  It turned out like better version of creamed corn, which we enjoyed.  We chose to use frozen instead of canned corn and we made a half recipe and it only took about half the time to bake before getting brown on the edges.  Will try it again!

I have been making this for years and I am not even sure where I first got this recipe.  I usually make it exactly as written here and more often then not I double it.  At times I have made changes using heaving cream or canned milk.  It is a thousand times better than  using jiffy corn mix because then it just taste like jiffy corn mix.  This is a winner and I will keep making it for friends and family and always at Thanksgiving.

I made this per the recipe and very good.  It is a keeper and will be making it again.

I'm cooking at a church camp for 50 people. Needed a recipe in a hurry found this one used a #10 can of cream style and #10 can of whole kernel and adjusted the other ingredients accordingly. It turned out wonderfully and was a big hit.

For Thanksgiving I baked the recipe as written and everyone loved it.

This is my family's biggest hit. I'm asked to make it for all occasions

Just like my Grandma used to make....love it! I might go a little lighter on the pepper next time, though.

I grew up with this.  We had it on Sundays with meatloaf and mashed potatoes.  I cut the milk and sugar in half.  It cooks best in an oven of 325F degrees.  The watery consistency results from the high oven.  Custards don't do well at 350F degrees and above.   I use which ever milk I have home, the butter still makes it rich and delicious.

Anyone who claims this recipe is “runny” can NOT cook or follow directions! It is absolutely the correct way to make a corn casserole/pudding. The ones who use jiffy mix in theirs are backward country people who are probably illiterate, too. Lol! I’d only sub the whole milk for evaporated. Gives it a better taste ??

DH and I love this corn pudding! I make this at least twice a month.  It is pretty sweet and a bit 'watery' (as another poster noted) but I think if you cut back on some of the milk, maybe use 3/4 c and 1/4 c sugar instead it would still be good.  I think I'll experiment and try that next time .  A 7x10 pan works very well. It's the perfect fill.

Peggy , thank you for your recipe. I am originally from PA. My mom used to make baked corn all the time. She did not use a recipe, she just threw it together. I asked her how she made it and she could not remember exactly because it had been so long. But the ingredients in your recipe sound very much like what she remembered using. So I will give it a try and see if it tastes like Mom's.  Thanks again, Lori Kenton Woodside, DE

This was wonderful!!! We made this to accompany the Roast Beast for Christmas dinner and it fit into the meal perfectly! Not only did I make this once, but I intend to make it many times again. Thank you Taste of home!

This is one of my most-requested recipes now. I take it everywhere with me. People never get tired of it and it's so tasty with just about any entree.

I did prepare this recipe, but I did make adjustments by omitting the pepper and using 1/2 tsp. ground cinnamon and 1/4 tsp. ground nutmeg, 1 tsp. vanilla extract.  I used 1/4 cup margarine, melted, rather than butter and 1 cup whole milk.  I did keep the amount of salt, sugar and flour the same!  I would probably SIFT together the sugar, flour, salt and seasonings/spices together, rather than just combine them! This is my first time in preparing this recipe-I made it for the corn recipe challenge this week! Since I hadn't made this recipe before, I will sample it and see if it can be upgraded to a 5* recipe.  I'd rated this recipe as a 4* recipe.  Thank you for sharing this recipe with Taste of Home!  I like the fact that I could use basic ingredients-I DID have to purchase corn for the recipe and milk!  But I had all the other ingredients on hand!I found that I needed to bake 55 to 65 minutes-when I pulled out the pudding at 45 minutes, the pudding seemed to be shaky!  So I added 15 extra minutes! delowenstein

I usually double this recipe to take to carry-ins.  My daughter always requests it.  Each time it has gotten rave reviews, and several people always ask for the recipe.  Easy to make, delicious!

I just took this out of the oven, and it's ALL WATERY!! What happened? I followed the directions perfectly. I just put it back in the oven to bake it another 30 minutes, hoping that will set some of the watery bottom. Very disappointing and waste of good ingredients.

My whole family loves this recipe. I use frozen creamed corn and whole kernel corn instead of canned, which we like better. I am asked to bring this recipe every Thanksgiving and Christmas when our extended family gathers to feast. Recently, my daughter ask me to make this dish for a casual dinner party she was having. She reported that every cook there asked for the recipe.

Awesome! That is all I can say. So easy to make and so good to eat :) Thanks for the recipe!

Trish, your comment this morning gave me all sorts of feels.  I grew up in RVA, and has since moved all over the country.  Seeing Ukrops made my day.  This recipe is good, but I think I prefer to use corn starch vs flour.

This was alright, was my first attempt at corn pudding and I don't think I like the texture very much. My hubby felt the same way, although my toddler ate this up like it was going out of style. Might make at the end of a weekend to have on hand for the sitter, but won't make for the adults again. Had good flavor though, just the texture...ew!

baked corn pudding

Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 10

Author : Taste of Home

Ingredients

Instructions

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