Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Corn Pudding Recipe
    Lost? Site Map

    Corn Pudding

    Corn Pudding. Photo by twissis

    1/2 Photos of Corn Pudding

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    54 mins

    10 mins

    44 mins

    Derf's Note:

    Lovely!! make it as hot as you like. I made this during the winter and substituted frozen defrosted corn for the fresh, turned out great!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Coat a large frypan with cooking spray, and place over medium heat until hot.
    2. 2
      Add onion and cook 1 minute, add bell peppers and cook 1 minute or until crisp tender.
    3. 3
      Add flour and next 4 ingredients, cook 1 minute, stirring constantly.
    4. 4
      Add milk, and bring to boil, stirring constantly, cook 1 minute.
    5. 5
      Remove from heat.
    6. 6
      Add corn and eggs to bell pepper mixture, stirring well.
    7. 7
      Spoon mixture into a 2 quart casserole coated with cooking spray, bake at 350 degrees for 40 minutes or until browned and centre is set.
    8. 8
      Garnish with bell pepper rings.

    Ratings & Reviews:

    • on January 17, 2008


      This was very good right out of the oven, and it makes good leftovers, too. Next time I make this, I'll probably add a bit more spice to it (not the cayenne, just the cumin and chili powder). Thanks for the simple and satisfying recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2007


      We liked this a lot, Derf! So low-cal & low-fat, but tasty w/just the right spice mix for us. I made a half recipe for 2 of us using frozen corn, red onion & a mix of red & green bell peppers ... then served it last nite for dinner w/Tex-Mex wings. This morning for breakfast, I spooned some of the remains into 8-in flour tortillas & added grated cheddar cheese + bacon slices for a yummy burrito breakfast. :-) Thx for sharing this recipe w/us.

      people found this review Helpful. Was this review helpful to you? Yes | No

    You Might Also Like...

    View All Breakfast Recipes


    Nutritional Facts for Corn Pudding

    Serving Size: 1 (155 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 107.0
    Calories from Fat 15
    Total Fat 1.6 g
    Saturated Fat 0.4 g
    Cholesterol 36.3 mg
    Sodium 103.8 mg
    Total Carbohydrate 19.9 g
    Dietary Fiber 1.9 g
    Sugars 5.6 g
    Protein 5.4 g

    Ideas from


    Over 475,000 Recipes Network of Sites