Fresh Corn Pudding

Fresh Corn Pudding

24 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Recipe by  KNITMAMA

“This is yummy comfort food made with fresh corn!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 10 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
  2. In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
  3. Bake in preheated oven for 1 hour or until set in center and golden brown on top.

Share It

Reviews (24)

Rate This Recipe


This is a terrific recipe. However, I used 4 cups fresh corn. You could also probably get by with 3 cups, but 2 cups is definately not enough. Also to make it lighter, I only used 1/4 cup butter and 1 T. sugar and it was perfect! Also you can sprinkle a little cheddar cheese on top last minute and yum! A keeper.



I had one bite of this, and went and checked the recipe to see if I had used too much butter. Don't get me wrong--I love butter, but this was very greasy and incredibly buttery. Most of it will probably go to waste.



This definetly needs more corn, I also think it would be better if baked in more of a casserole type pan instead of a cake pan.

More Reviews

Similar Recipes

Thanksgiving Corn Pudding

Thanksgiving Corn Pudding

Corn Pudding IV

Corn Pudding IV

Corn Pudding II

Corn Pudding II

Fresh Corn Spoon Bread

Fresh Corn Spoon Bread

Corn Pudding I

Corn Pudding I

Corn Pudding II

Corn Pudding II


Amount Per Serving (10 total)

  • Calories
  • 200 cal
  • 10%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 19.9 g
  • 6%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 657 mg
  • 26%

Based on a 2,000 calorie diet



previous recipe:

Corn Pudding I


next recipe:

Corn Pudding IV