Kathy's Southern Corn Pudding

Kathy's Southern Corn Pudding

31 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
Recipe by  Jacquita

“This is a wonderful side dish that goes great with ham or pork. It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make.”

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 8 servings



  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
  2. Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
  3. Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

Share It

Reviews (31)

Rate This Recipe


Yes, a southern favorite....as a dessert. My friend makes a great version of this and taught me the recipe, except she doesn't measure!!! So, I had to get my own measurements. These are pretty close, except I use about 3/4 cup of white sugar, or sometimes 1/2 cup white sugar and 1/4 cup light brown. Also I use evaporated milk for a creamier pudding. Flour works fine if you are out of cornstarch. Also a few flaor enhancing spices....1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg. Best thing about this is that it's a "dump" recipe - mix in one bowl and bake slowly. Enjoy with a cup of coffee for breakfast too!!!



This turned out well. It was a great addition to our Easter Dinner. I did modify this slightly though. I cut the butter to just 1/4 cup, the sugar to 1/3 cup. I sprinkled some nutmeg and a little cinnamon on it as well. Baked it in a round dish instead of the 9 x 13, at 400 degrees because that was the time for the other 2 dishes that needed to go in the oven and just kept checking on it to make sure that it wasn't burning or to check when it was done. I received various complements on it.

Betty Baker

Betty Baker

WE LOVE THIS DISH!!! I've made it 3x already and everyone absolutely loves it. It's the perfect side dish. You can prepare it ahead of time, then stick it in the oven and "fuhgetaboutit"!

More Reviews

Similar Recipes

Grandma's Corn Pudding

Grandma's Corn Pudding

Corn Pudding V

Corn Pudding V

Easy Corn Pudding

Easy Corn Pudding

Corn Pudding IV

Corn Pudding IV

Corn Pudding III

Corn Pudding III

Corn Pudding III

Corn Pudding III


Amount Per Serving (8 total)

  • Calories
  • 319 cal
  • 16%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 46.5 g
  • 15%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 674 mg
  • 27%

Based on a 2,000 calorie diet



previous recipe:

Corn Pudding V


next recipe:

Grandma Swallow's Corn Pudding