Thanksgiving Corn Pudding30 Reviews
“This recipe has been made and served in my mother's family for as long as I can remember. It is traditionally served with turkey and mashed potatoes. To save fat and calories, I cut the amount of butter and sugar for the topping in half, but for full flavor it is better with the full amount.” - by Karen Andre
Original recipe yields 6 servings
- 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 9x13 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.
Amount Per Serving (6 total)
- 353 cal
- 18.5 g
- 44.4 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"I almost left the butter/sugar topping off due to one review, stating that it was gross. Well, I'm so glad I followed the recipe as is, without any alterations! We had 13 people for Thanksgiving dinne..." See morer and EVERYONE raved about it. I'll make this again and again!"
"Nice flavor, but I think I'll make it a smaller casserole dish next time. It was such a thin layer...." See more"
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