Southern Corn Pudding

READY IN: 35mins
Recipe by twissis

Molly O’Neill is the Food Editor for the website. She contributed this recipe, credited Nancy Newsom & I found it in the latest email sent to me by Molly is the former food columnist for *The New York Times Magazine* & author of 3 cookbooks. She edited the critically-acclaimed anthology *American Food Writing* & was the hostess of the PBS series *Great Food* . She & Nancy suggest that this could-not-be-easier-to-fix side-dish is ideal to accompany ham as the slight sweetness balances the saltiness of the ham nicely. There are several corn pudding recipes on Zaar, but I did not find this one. Enjoy !

Top Review by gerrish.elizabeth

Welll....I didn't enjoy this as much as I thought I would. :( The amount of sugar, surprisingly, didn't make it too sweet. I couldn't distinguish the crackers...they blended/cooked in nicely. I think the problem I have with this is the texture of the corn...maybe I'll try it using 1 can creamed & 1 can niblets. It certainly is a quick & easy recipe! Made by a Cruisin' Culinary Queen for the Culinary Quest 2014. Thank you, Twissis, for posting. xo Bethie/elmotoo

Ingredients Nutrition

  • 2 (14 3/4 ounce) cans creamed corn (Del Monte suggested)
  • 13 cup milk
  • 2 eggs (beaten)
  • 3 tablespoons sugar
  • 10 saltine crackers (crushed)
  • saltine crackers (crushed, optional topping)
  • fresh ground black pepper (to taste)


  1. Preheat oven to 375°F In a mixing bowl, combine all ingredients except the optional crushed crackers & mix well.
  2. Pour into a greased casserole dish & bake till the top is golden brown (approx 30 min).
  3. Top w/additional crushed crackers (as desired), allow to cool slightly & serve warm.
  4. NOTE: While not a part of the recipe, I think smoked pork chops would be another ideal main entree to serve w/this side-dish.

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