a wonderful Thanksgiving tradition. Rich, yet each calorie is worthwhile! Give yourself a little more time to bake in case your oven cooks differently. Be cut in half (use 3 eggs).
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 (15 ounce) cans creamed corn
- 2 (15.25 ounce) cans whole kernel corn
- 5 eggs, beaten
- 1 pint half-and-half cream
- 1 cup heavy whipping cream
- 2 tablespoons all-purpose flour
- 2 tablespoons cornmeal
- 2 tablespoons white sugar
- ¼ cup butter, melted
- salt to taste
- ground black pepper to taste
Instructions
- Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
- Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.
Nutrition Facts
| Calories | 326 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 11 g |
| Sodium | 525 mg |
| Sugars | 7 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I’m with TMCE on this. What a disaster. I have no idea what I could have done wrong.
I can’t ever imagine this becoming anything but what it was: globs of corn with chunky goo all around it. I halved this recipe and cooked it for TWO HOURS and it was still just runny, chunky . I should’ve known when I was making it.
Excellent recipe.
This was nice and well received around the table. It took a good solid 70 minutes at 350 to really firm up and turn a pleasing golden brown.
This is the most heavenly corn pudding I have ever tasted, I made it easier by melting the butter in the casserole dish then adding spices and flours. Then I removed from heat added all regular corn (so I doubled the butter) and everything eles in recipe . There is no need to whip eggs as I blended everything with a standing blender. The changes I made- doubled the corn meal and sugar, used semolina flour instead and doubled that also and used sour cream instead of heavy cream added tons of fresh ground black pepper and plenty of salt and it was really rich and peppery- delicious
The flavor is a bit bland. I halved it exactly as recommended with the 3 eggs as suggested. May absolutely NO changes. It cooked in a preheated 350 degree oven in 7×9 glass pan for exactly 1 hour. I think i would not half the cornmeal or sugar next time. Its not quite sweet enough and needs more cornmeal. I think these two things would fix the lack of flavor.I may even saute a few tablespoons of red bell pepper for a bit of color and taste. I’ve have it with the peppers prior and they really bumped up the flavor. Still in search of the perfect recipe. I may have to create it myself.
DELICIOUS & Easy! I made it for the first time & it turned out perfectly! I got lots of compliments! HOWEVER,, you need to add the sour cream, include the juice from the whole kernel can of corn ,and 2 beaten eggs. I used light sour cream. So much more interesting & tastier than just plain corn. This will be one of our new regular dishes!
Pretty much perfect in terms of texture and flavor, and that’s making it with all half-and-half (no heavy whipping cream in the house since I used it all up making boiled custard for New Year’s 😉 ). I added just a pinch of ground nutmeg and an extra half-teaspoon of flour since I wasn’t using the heavy cream.
This was a little different than expected. I was looking more for the Gooden Corral version of corn pudding. This was more of a custard
The recipe called for an hour, but it took my oven 1hr 45min. at 350°. In the end the taste was really good, but I prefer the recipe with just sour cream.
It was good, but not the corn pudding that I’d loved from previous pot lucks, which was made from a recipe including sour cream. I made the recipe as written, only adding cinnamon, and it came out well. It wasn’t popular at the Thanksgiving dinner I attended, but they’re an unadventurous crowd who go for the “traditional” green bean casserole and canned sweet potatoes topped with marshmallows. I have plenty of leftovers, so I hope it indeed does freeze well.
This recipe is amazing. I made it last year for thanksgiving and everyone loved it. I was told to make it again this thanksgiving, I thinks it going to become tradition
Just delicious! Not overly sweet and had a nice consistency. I added about a teaspoon of cinnamon and it was perfect. I left it in the oven about 1 hr and 20 min and the center was still a little wet but it solidified nicely as it sat out. I will be making this again at the next holiday dinner. Thanks for sharing!
If you end up with “a soupy mess” then perhaps you missed the part that says to cook an hour or “until set.” You may need to cook it longer than an hour for it to set. Add a little more sugar if you like it sweeter. I definitely like it sweeter.
Very good! This recipe makes alot so you may want to half the recipe. I really enjoyed this!! Consider this a true corn pudding.
Delicious! I made this recipe for Thanksgiving this year for my family and it was a huge success! Slightly sweet, perfect consistency. The only issue I had was the baking time. I actually had to bake 45 minutes longer than the recipe stated even after splitting the batch into two pans. (Total bake time 1hr45min, last 15 mins using convection setting to brown the top) Also, if you are serving a smaller family/party, try cutting the recipe in half.
Halved the recipe so we didn’t have too much; perfect! Baked in a 9 x 13 glass pan and timing was correct. Best corn pudding I have ever made!!
This was my first Corn Pudding to make and it was very good. A definite keeper.
I’ve read all the corn pudding recipes and many mention they’re a little bland. My brother’s trick is to add some chopped jalepeno peppers (or just lay sliced jalepenos on top before baking). It gives just the right “kick”!
GREAT recipe for corn pudding. Don’t change a thing.
Needs more sugar I think.