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    You are in: Home / Recipes / Mom's Corn Pudding Recipe
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    Mom's Corn Pudding

    Mom's Corn Pudding. Photo by the80srule

    1/1 Photo of Mom's Corn Pudding

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    T-Logan's Note:

    I know, another corn pudding recipe, but this one's a bit different in the ingredients and sugar content. This recipe was handed down to me from my mom who grew up in the midwest. It is still a bit sweet, but not overly so, this recipe lends itself to tweaking. I expect to be tuning it up a bit by using fresh (instead of canned) ingredients and seeing where it goes.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 egg, beaten
    • 1 (15 ounce) can creamed corn
    • 1/2 cup evaporated milk
    • salt & pepper
    • 2/3 cup cracker, crushed (saltine or Ritz)
    • 1 tablespoon sugar

    Directions:

    1. 1
      Stir all together and pour into greased baking dish.
    2. 2
      Bake at 350 until it sets up, approximately 30-45 minutes.

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    Ratings & Reviews:

    • on December 18, 2011

      35

      The recipe cooked up well and binded fine. The crackers gave it a "creamy-like" (but not creamy) texture, but it was very, very bland. It's not a side dish that stands up well on it's own without other food to be eaten with it. By the way, I used saltines. This was not the corn pudding I was looking for, but if this does sound like the corn pudding you've been looking for, then by all means, please try it. The recipe is technically fine, easy, and cheap. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 05, 2009

      55

      This came out just as thick and creamy as other corn puddings but was so easy with none of the mess and less than half the time! The only thing I might do different next time though is add another full-size can of corn, preferably La Fe yellow sweet (this brand is sweeter than others) or white/yellow mix, to give it more body. The egg and evaporated milk make for a good binding agent so it can handle the extra corn. I also might double it for Thanksgiving-- it's going to go fast! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2009

      55

      I thought this was great. I have made others, but none I liked as much as this recipe. I used roughly half a sleeve of crackers. It set nicely and was sweet. I didn't add any additional salt; I figured the Ritz crackers I used did enough...and I threw in about 1/2 tsp. ground black pepper. Perfect.It tastes just like the dish that my husband's family makes for the holidays and large get-togethers. Thank you so much for sharing.

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

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    Nutritional Facts for Mom's Corn Pudding

    Serving Size: 1 (85 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 132.6
     
    Calories from Fat 37
    28%
    Total Fat 4.2 g
    6%
    Saturated Fat 1.5 g
    7%
    Cholesterol 37.0 mg
    12%
    Sodium 303.0 mg
    12%
    Total Carbohydrate 21.7 g
    7%
    Dietary Fiber 1.0 g
    4%
    Sugars 5.0 g
    20%
    Protein 4.1 g
    8%

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