Thanksgiving Corn Pudding

Thanksgiving Corn Pudding

33
Karen Andre 0

"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."

Ingredients {{adjustedServings}} servings 353 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
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Reviews 33

  1. 37 Ratings

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JENNIROO1015
11/27/2004

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 dinner and EVERYONE raved about it. I'll make this again and again!

MADAHARI
3/17/2006

Nice flavor, but I think I'll make it a smaller casserole dish next time. It was such a thin layer.

FIREGIRL08723
12/23/2002

I tried this for the first time on Thanksgiving, and it was awesome! And so easy to prepare, I think I will make it for regular meals as well.