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Corn Pudding IV

Corn Pudding IV

REYNOLD

REYNOLD

Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 525 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.
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Reviews

Shawn
54

Shawn

7/6/2008

I made this for Thanksgiving for my family and also for a covered dish at work. My co-workers literally fought over the last portion! We have a cook-out coming up in a few weeks and everyone at work is begging for me to bring this again. It is a huge hit! One thing I did find the second time I made it is that if you beat the eggs, half-and-half and cream first until fluffy, then slowly add the other ingredients one at a time - corn last, the consistency is much lighter and fluffier! GREAT recipe - will make it again and again!

TIGERMOMMA
49

TIGERMOMMA

10/9/2004

I've tried lots of corn pudding recipes with the same result--"It doesn't taste like my Grandmother used to make"--Gotta love your husbands! I found this one and it surpassed my husband's expectations. It came out creamy and not runny. Allow enough time to cook, depending on your oven it may take longer. I also used a water bath for even cooking in the oven. Give it some time for cooling before serving so your servings will hold shape better. Definitely worth the wait!!

FAYE2696 - Faye Hughes
16

FAYE2696 - Faye Hughes

11/24/2007

I used this recipe Thanksgiving 2007. Trust me, it was so rich and truly delicious. Do not change the recipe. I had to leave it in the oven an additional 15 minutes to gel in the middle. It was absolutely the best corn pudding that I've ever made.

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