Decadent Corn Pudding

"This was my father's corn pudding recipe. He adapted it from a Southern Living recipe in the early 1980's."
photo by GrandmaIsCooking photo by GrandmaIsCooking
photo by GrandmaIsCooking
Ready In:
1hr 10mins




  • Grease a 1 1/2 quart baking dish, then mix together the corn, flour and sugar in the baking dish.
  • Add milk, beaten eggs, and vanilla and stir well.
  • Arrange slices of butter on top.
  • Bake for 1 hour or until set in a preheated 350 degree oven, stirring several times during the first half hour.
  • NOTE: Stirring is very important; also,cooking time may vary depending upon the moisture content of the corn you are using.

Questions & Replies

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  1. Good southern meal. Very simplistic yet very flavorful. The first time I made it I did exactly as directed. The second time around I used a tad less sugar and a little more flour. Thanks for posting the recipe!
  2. Loved the simplicity and ease of this recipe. I used fresh corn and a bit less sugar. I was skeptical about adding the vanilla, so I used less, but I think it added a nice subtle flavor. Texture was just right. Thanks.
  3. This was very tasty. I made it for Christmas.
  4. We really enjoyed this recipe. I am partial to all corn recipes, so I just knew that this one would be a winner. I used canned whole kernal corn, but I think next time, I will use the cream style. Nothing wrong with the other, I just like to try different versions, then decide which I like the best.
  5. It did not come out as I expected and was watery. I drained the corn from the can but used 1 cup of 2% milk and 1 cup of half and half. Probably should have used less liquid and used all half and half. My mom said I should have added another egg. Also used a little more flour and less sugar. I did stir 3 times in the first half hour of baking. I won't give up and will try again. Any comments are welcome in what I did wrong. Thanks much.



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