Corn Pudding II

Corn Pudding II


"Use a food processor or blender for quick and easy preparation. Originally submitted to"


servings 401 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
  3. Bake for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.
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  1. 12 Ratings


I just made this recipe yesterday for my family's Thanksgiving and it was a complete embarassment! I have made a different corn pudding recipe every year for the last 3 years and I tried this on...

My family loved this recipe and it's very easy to make. I plan on making this more often than just Thanksgiving.

This is an excellent tummy pleaser and comfort food.

This pudding did not cook in 45 minutes. It was still very thin in a 3 inch square out of the middle. I cook it in a 9X9 dish so if I had used a larger dish it may have cooked correctly. I wa...

The best corn pudding recipe for fresh or frozen corn. I used only 1/2 cup of sugar and it was still very sweet.

This turned out delicious! I had to keep it in the oven much longer than the recipe indicated (closer to 1.5 hours) in order for it to actually brown and firm slightly. In the end it turned ou...

The cooking time was about 55 minutes, to be firm in the middle and golden brown on top. I used 1/4 cup of butter, and it was still very oily. Wonderful flavor. It just isn't what I think of as ...

Our chickens are laying lots of eggs so I tried this recipe to use some up. It turned out really well. I misread the recipe and used two 10 oz bags of supersweet corn. I reduced the butter to...

The butter seperated and there was a solid layer of thick white"cream" on the top and liquid on the bottom.