Corn Pudding II

Corn Pudding II

11 Reviews 1 Pic
Recipe by  Heather

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

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Adjust Servings

Original recipe yields 6 - 8 servings



  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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Reviews (11)

Rate This Recipe


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 one because it sounded like it would be easier, but it was not. The butter separated everything and it turned out all runny and not good at all. I will stick to my old recipe and do not recommend this to anyone.

Susan N.

Susan N.

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.

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Amount Per Serving (7 total)

  • Calories
  • 401 cal
  • 20%
  • Fat
  • 20.2 g
  • 31%
  • Carbs
  • 46.5 g
  • 15%
  • Protein
  • 11.2 g
  • 22%
  • Cholesterol
  • 226 mg
  • 75%
  • Sodium
  • 205 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Great Aunt D.J.'s Corn Pudding


next recipe:

Corn Pudding IV