Since as long as I can remember, this recipe has been prepared and served in my mother’s household. It is typically served with mashed potatoes and turkey. I decreased the butter and sugar in the topping in half to reduce the fat and calories, but the full quantity is preferable for flavor.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup milk
- 2 eggs, beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ¼ cup white sugar
- ½ cup butter
- ½ cup white sugar
- ½ cup water
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9×13 inch baking dish. Bake for 40 minutes.
- 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.
Nutrition Facts
| Calories | 353 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 439 mg |
| Sugars | 29 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I love it and I love sweet I always get great compliments
Like many reviewers, I found this to be too sweet, even with leaving off the sauce. I cut the sugar in the custard in half as well. I also substituted a can of creamed corned for the milk to add more corn flavor. I plan to make it again though, next time leaving out the sugar altogether and adding some extra spice to make it a bit more savory. And definitely make it in a smaller pan. It was thin even in my 9 x 9.
Very easy to make. Tasty but too sweet for my taste. I used frozen corn instead of canned, maybe that changed the taste a bit. I used some tarragon, salt, and pepper and next time would use more of those and cut the sugar back.
The pudding was good enough, but I didn’t like the topping. It was thickened by the flour, but it was a weird texture. Maybe it would have been better without flour, which would have been just a buttery simple syrup. This one’s not a repeat for me, but I may have done something wrong with the topping.
Doubled the recipe and made it exactly as suggested. Will be added to our holiday meals from now on!
Cooked in round soufflé casserole to get a little deeper base. Only disadvantage to this method is that you’d be hard-pressed to get more than 6 servings from it unless you were to double the base portion of the recipe. However, it was absolutely delicious, creamy and rich.
I doubled the recipe for the cake but used the recipe for the sauce as listed and it turned out great! Everyone loved it! I will definitely make again!
I thought it was to sweet
Absolutely delicious! I followed the recipe exactly; except for my addition of black beans to add protein. This dish was delicious! I will definitely make again.
This was a hit at Thanksgiving. It was a little sweet but not too sweet. Recipe was easy to follow and I would definitely make it again.
I have made this on Thanksgiving for three years in a row. Now i say ill never look at canned corn the same way again. This recipie turns a simple can of corn into a gourmet masterpiece. I love it, and would sacrifice having the turkey, to have the corn pudding.
I added 1/2 tsp salt to the bottom corn layer. NOW the top layer….. It turned out to be this clearish yellow sweet butter jelly. the look of the jelly turned my stomach. I tried a small portion and couldn’t take another bite. It was so strange. I can’t explain it.
very good but woulda been didn’t think sauce added much. will make again without it.
It is my first time making this recipe, can’t believe I forgot to put the sugar in, when I remembere it was too late, anyway, this recipe is so tasty.
Delicious! For the reviewers who said it’s too sweet…it is called “pudding” so expect it to be sweet. Don’t leave off the topping. I cooked mine in a 9×9 casserole dish and left it in until it looked good and set. Yummy! My kids loved it.
The flavors were awesome! I added jalepeno to the baked mix which kicked it up a little. Cheese and sour cream would also taste good if added to the mix. I loved the topping it was like a sweet buttery pudding. After heating the consistency of the pudding top was like lemon cream pie. Will be making this dish (doubled) for thanksgiving. I would grease the pan before baking as my corn pudding stuck to 9 x 9 baking dish. Keep in mind that this is a pudding; similar to an egg custard.
Made this recipe for a church potluck tonight and it was wonderful. Every drop got eaten. The topping kind of stayed on top so when I put the dish out I mixed the topping with the cake so it didn’t look so soupy. Definitely a keeper recipe and the great thing about it is that the ingredients are items most people have on hand.
mad this and took it to the family thanksgiving dinner, it was a hit !!
One of my favorite Thanksgiving recipes. I have cooked it 4-5 times. REALLY good.
Yummy! The bigger the pan, the thinner you spread it. the thinner you spread it, the faster it cooks. I overcooked mine- be careful! Use extra pam- it sticks bad! Was soo good though will make again when I decide to cheat on my low carb diet lol
I didn’t do the final butter-sugar topping and it was delicious. I think it would have been too sweet with anymore sugar. I doubled the recipe and used cream corn for one can. Also I added green chile and a little cream for 1 cup of milk. Everyone loved it at the Thanksgiving table – even the children (ages 1 through 5). Will definitely save and use again.