Joe Carter's Corn Pudding

READY IN: 1hr 15mins
Recipe by Lennie

When Joe Carter was a Toronto Blue Jay, this recipe was published in a local magazine.

Top Review by Mary Scheffert

This is very good - moist on the inside, crusty on the outside. The next time I make it I will add some shredded cheddar to the batter to give it some extra flavor. I think I will also pan-fry the leftover slices in a little margarine to "toast" it for a different twist. -M

Ingredients Nutrition


  1. Preheat oven to 350F; lightly grease a 13x9 pan and set aside.
  2. In a large bowl, mix together the melted butter, corn and creamed corn, sour cream, and egg.
  3. In a small bowl, stir together flour, cornmeal, baking powder, and salt and pepper.
  4. Fold the dry mixture into corn mixture just until moistened.
  5. Pour mixture into prepared pan and bake for one hour or until a tester inserted in centre comes out clean.
  6. Let cool in pan for 10 minutes before cutting into squares for serving.

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