Corn Pudding

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READY IN: 55mins
Recipe by MarissaB

Got this recipe from the December/January 2005 Taste of Home magazine. You can use frozen corn instead of canned, and you can play with the amount of sugar, salt & pepper to customize its taste.

Ingredients Nutrition


  1. In a bowl, combine the sugar and flour.
  2. Whisk in the eggs, milk, butter, salt and pepper.
  3. Stir in the corn and cream-style corn.
  4. Pour into a greased 1-1/2 quart baking dish.
  5. Bake uncovered at 350 for 45-50 minutes, or until a knife inserted near the center comes out clean.

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