Corn Pudding III

5 Reviews Add a Pic
Erika Michael
Recipe by  Erika Michael

“Yummy corn pudding. Originally submitted to”

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 6 - 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix corn and butter. Add flour, sugar, pepper, salt, and diced red pepper. Mix thoroughly.
  3. In a small bowl, lightly beat egg yolks.
  4. Heat milk to steaming. Remove milk from heat and stir in yolks. Add to corn mix.
  5. In a medium bowl, beat egg whites until stiff. Stir 1/4 of the whites into corn. Fold in the whites. Pour into deep 2-quart greased baking dish.
  6. Bake at 350 degrees F (175 degrees C). Stir crust that forms down into pudding after 20 minutes and after 40 minutes. Total bake time: 60 minutes.

Share It

Reviews (5)

Rate This Recipe


Tastes just like you think it would. The recipe was a bit like corn chowder instead of corn pudding. Mine didn't set up very well and was a bit runny but the next day the left overs had just the right amount of "body" to it. The taste was very good and both my wife and I had seconds. We don't care for bell peppers so I used a red onions instad. That added color and taste. I suggest you melt the butter in the microwave before trying to mix it with the corn in step two. I will use a little more flour next time to give it a little more body. The beaten egg whites are what makes this so special. Thanks for the recipe Erika!

Lisa in Wisconsin

Lisa in Wisconsin

This is great. My entire family loved it. I changed a couple of things though. I used 1 can of cream corn and 1 can of corn niblets. It using these it helped to thicken more. I also pushed the layer of crust that forms on the top down at 20, 40 and 60 mins of cooking time and in my oven the cooking time needed to be increased to 90 minutes.

Sarah Beth

Sarah Beth

I liked this recipe but I omited the bell pepper because that is not how you make corn pudding

More Reviews

Similar Recipes

Grandma's Corn Pudding

Grandma's Corn Pudding

Kathy's Southern Corn Pudding

Kathy's Southern Corn Pudding

Corn Pudding IV

Corn Pudding IV

Corn Pudding I

Corn Pudding I

Corn Pudding IV

Corn Pudding IV

Corn Pudding III

Corn Pudding III


Amount Per Serving (7 total)

  • Calories
  • 239 cal
  • 12%
  • Fat
  • 10 g
  • 15%
  • Carbs
  • 34.1 g
  • 11%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 760 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Grandma's Corn Pudding


next recipe:

Grandma Swallow's Corn Pudding