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Corn Pudding IV

Corn Pudding IV

D. Reynolds

D. Reynolds

Fabulous Holiday Favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs). Originally submitted to ThanksgivingRecipe.com.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
  2. Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour, or until set.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CHERYL90
32

CHERYL90

1/11/2005

I consider my oven to be a "hot oven." That is why I am so surprised that I baked this recipe for an hour and 20 minutes, and it still didn't set up. I would have burned the top if I had cooked it more. I did not drain the 2 cans of regular corn before adding them. Should I have done that? Help!!

COACHBOGIE
23

COACHBOGIE

11/18/2005

I have made this for my familt the past two years. This is one of the best tasting and most filling corn puddings around. Drain the corn and enjoy!!!!!!

John Schwab
18

John Schwab

12/6/2005

I have not had Corn Pudding this good since childhood. My children and grandchildren loved it, even the ones that are not fond of corn. I am taking this dish to a company pot luck this week.

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