Total Time
Prep 20 mins
Cook 40 mins

I like to think of this as "holiday" corn pudding, as it is more than just corn in a's colorful and very yummy. Like the title suggests, it is from an older WS cookbook. It contains cayenne pepper, so it has a little heat to it...just lessen that amount and use mild paprika, not hot.

Ingredients Nutrition


  1. Note: In order to bake the pudding you will need a 1-1/2 quart souffle dish and a baking pan large enough for the dish to set in, because you will be putting water in the pan.
  2. Preheat the oven to 350°. Butter the souffle dish and set aside.
  3. In a large bowl beat the eggs until light and frothy. Stir in the corn, green onion and bell pepper.
  4. In a large bowl stir together the flour, salt, paprika and cayenne. Add to the corn mixture, stirring to blend. Stir in the melted butter and the half-and-half and mix well.
  5. Pour mixture into the prepared souffle dish and place in the pan. Pour hot water into the pan to reach about 1/4 of the way up the sides of the souffle dish.
  6. Place in the oven and bake until the top is golden and a knife inserted in the center comes out clean (about 40 minutes). Let rest for 5 minutes before serving.

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