Corn Pudding IV

10 Reviews Add a Pic
D. Reynolds
Recipe by  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”

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Adjust Servings

Original recipe yields 12 servings



  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.

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Reviews (10)

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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!!



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

John Schwab

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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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



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Corn Pudding V


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Thanksgiving Corn Pudding