Search thousands of recipes reviewed by home cooks like you.

Thanksgiving Corn Pudding

Thanksgiving Corn Pudding

Karen Andre

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

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JENNIROO1015
67
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
38
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
38
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.