Grandma's Corn Pudding332 Reviews
- Prep: 10 min
- Cook: 1 hr
- Ready In: 1 hr 10 min
“This corn pudding is definitely comfort food.” - by lisa cohen
Original recipe yields 8 servngs
- Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
- In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
- Bake for 1 hour.
Amount Per Serving (8 total)
- 277 cal
- 12 g
- 39.6 g
Based on a 2,000 calorie diet
Reviews (332)Rate This Recipe
"I like to try and make things low-fat and healthy so I take recipes I like and alter them. This was a perfect example. I used 1 egg and 4 eggs worth of egg substitute. Butter is still healthier tha..." See moren margarine so I stuck with that. I also sprayed the dish with no-fat cooking spray. This dish STILL comes out fantastic and much more lowfat and heart-healthy."
"The only thing I changed was that I only used 3 eggs and I thought it was AMAZING! When I ate it, I did add salt, but I'm a huge salt lover so that's totally a "to taste" thing. For those people who ..." See moremade comments about how this was "too much corn"... it's called CORN PUDDING... of course there's a lot of corn! If you don't like corn, this recipe isn't for you! If you like corn... enjoy, it's amazing!"
"This is a wonderful recipe if you are looking for a true sweet corn pudding that has a custardy consistency. When I made it, I discovered at the last second that I had no cornstarch, so I substituted..." See more 1/2 cup flour and it still came out great. I also substituted frozen corn for the canned corn kernels -- just filled up one of the empty creamed corn cans as a measure, and added 1 tsp. salt. It does make a LOT, however, and is not easy to cut in half since it calls for 5 eggs, so it would be best for a crowd. Absolutely delicious and addictive; even my son who doesn't eat vegetables had seconds."
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