Corn Pudding II

Corn Pudding II

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"Use a food processor or blender for quick and easy preparation."

Ingredients 1 h 10 m {{adjustedServings}} servings 453 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 58.4g
  • 19%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
  3. Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.
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Reviews 29

  1. 37 Ratings


I followed the directions exactly except the baking time was at least 1/2 hour longer than it stated here. It is a very easy and quick casserole to put together. And I served 12 people this with plently leftover for the next night.


I used this recipe many times always with rave results.I use 1/2 and 1/2 rather than milk and cut the sugar down to 1/2 cup. It is fabulous.


Excellent recipe; however, I scaled it to feed 30 and wound up with enough corn pudding for at least 60 - 70 people. Maybe someone can tell me what happened in the scaling process. Followed directions exactly.