With ham or pork, this is a delicious side dish to serve. It’s a great option for the large crowds over Thanksgiving and Christmas and is really quick and simple to prepare.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 eggs
- ½ cup melted margarine
- ½ cup white sugar
- 1 (16 ounce) can whole kernel corn, drained
- 2 (15 ounce) cans cream-style corn
- 2 teaspoons cornstarch
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13 baking dish; set aside.
- Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.
Nutrition Facts
| Calories | 319 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 674 mg |
| Sugars | 19 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe! The only thing I changed was the corn. I usually use fresh or frozen veggies (so many preservatives in can items) and Birdseye makes a great cream corn that is frozen it comes in a roll. I used one roll of the cream corn and cut the kernels off two ears of fresh corn. It turned out great!
I added diced jalapeños. Cooked at 400 for 1 hour. Also, I added 1 extra tsp corn starch. I wanted it to not be runny and have some crisp to the top. I made it before exactly like the recipe called for Keep in mind it is corn pudding not corn bread or corn casserole.
Followed the recipe to the T, and once I tried to spoon some out when finished; IT WAS WATERY. As if I never put it in the oven for an hour and a half. ♀️ I’ll see if maybe if I leave it alone over night in the fridge it might be a bit more solid. But for now, I’ll leave it a one star.
Tastes just like my Aunt Debbie’s corn pudding that my family used to devour every Thanksgiving. She never wrote down her recipes so I had to search long and hard for this one. I did have to bake it longer, about 2 hours, until it was fully set. Other than that, no complaints from me. This is great as a side dish, dessert, or late night snack. Drizzle some honey on top for something extra.
I followed the recipe as written. There was a lot of water/juice on the bottom even though I drained the corn. It was so unappetizing we did not even eat it.
The taste was perfect, but way too soupy/too much liquid. Cooked for 90 minutes…put it back for another 15 but still so much liquid. I will try again next holiday.
I added 1/4 c of pablonos chili. Delicious recipe.
This is a big hit with my family. I take to family gatherings and everyone loves it!
This is a big hit with my family. I take to family gatherings and everyone loves it!
Its awesome added a little twist to iT with mascarpone omg iT is amazing
Made it exactly per the recipie and it was a hit. Normally, I wouldn’t try out a new recipie on Thanksgiving but it sounded yummy and got great reviews. It’s very sweet but complimented the rest of meal very well.
never made a recipe like this before with Vanilla and really liked it
Perfect corn dish !! Every loved it. I did put it into a bit smaller than 9 x 13 dish. ( to each his own)
Great recipe. Use less margarine (1/4 cup) and less sugar (1/3 cup) also added nutmeg 1/4 tea and 1/2 tea cinnamon. Was great hit at Thanksgiving dinner.
I made this for a family dinner not really knowing if it would be a hit and everyone loved it. I will definitely be making this again.
This is a potluck side dish staple where I live, and I’m always glad to see it. However, I don’t care for the recipes including a box of cornbread mix and I’ve never had a reliable recipe, one that wasn’t either too gooshy or too dry. This one seems just right in terms of texture, except that I’d reduce the sugar by about half. (I’ve NEVER eaten it as a dessert — not to say that you couldn’t, but my preference is for a more savory, less sweet corn pudding.)
This dish is an instant classic, I modified the recipe slightly by adding 5oz of diced pimientos. I have been asked by multiple family members to make this for every get together.
Shebis missing the roll of two rolls of saltine crackers instead of corn starch
I gave this recipe 4 stars rather than 5 even though the flavor was exactly as I remembered my Mother’s corn pudding tasting, but because I made the following changes in the recipe. I read one reviewer state that her pudding didn’t “pouf” when she cooked it. I used 4 large eggs rather than 3, and I whipped them until frothy with an electric mixer. I then VERY slowly drizzled the melted butter (NOT MARGARINE) down the side of the mixing bowl while keeping the beaters running – in fact, I used the beaters to incorporate everything in my large mixing bowl. I used 3/4 cup white sugar, and was very careful to drain my whole corn thru a strainer before adding it and the creamed corn in. The one thing I didn’t do exactly right was to make certain that the corn starch was completely incorporated into the evaporated (not regular) milk, and because of this there was a slight bit of liquid in the bottom of the casserole when done. I baked it covered with foil for the first hour, then uncovered it for the last half hour, watching closely to make sure it didn’t overbake.
This corn pudding turned out way too soupy and sweet, I will keep looking for the right recipe.
I probably won’t make again. I didn’t enjoy the texture or flavor that much.