45 Ratings
  • 5 star values: 25
  • 4 star values: 11
  • 1 star values: 4
  • 3 star values: 3
  • 2 star values: 2

Use a food processor or blender for quick and easy preparation.

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.

  • Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.

Nutrition Facts

453 calories; 20.9 g total fat; 204 mg cholesterol; 204 mg sodium. 58.4 g carbohydrates; 12.7 g protein; Full Nutrition


Reviews (37)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/25/2005
I followed the directions exactly except the baking time was at least 1/2 hour longer than it stated here. It is a very easy and quick casserole to put together. And I served 12 people this with plently leftover for the next night.
(32)

Most helpful critical review

Rating: 1 stars
10/02/2006
First off DO NOT make this in your Cuisinart. 3 1/2 cups of milk is just too much (as I found out) and it will make a huge mess. The "pudding" was just awful. I'm sorry but I've had much better. The sugar concentrated in the bottom and the butter seperated turning the whole thing ended up a mess. I prefer a corn pudding that has more corn to it and is less of a sweet omelet with corn in it. I'll go back to my other recipe next time. I thought this one would be so easy but I was dead wrong.
(11)
45 Ratings
  • 5 star values: 25
  • 4 star values: 11
  • 1 star values: 4
  • 3 star values: 3
  • 2 star values: 2
Rating: 5 stars
11/25/2005
I followed the directions exactly except the baking time was at least 1/2 hour longer than it stated here. It is a very easy and quick casserole to put together. And I served 12 people this with plently leftover for the next night.
(32)
Rating: 5 stars
10/09/2003
I used this recipe many times always with rave results.I use 1/2 and 1/2 rather than milk and cut the sugar down to 1/2 cup. It is fabulous.
(27)
Rating: 5 stars
05/15/2003
Excellent recipe; however I scaled it to feed 30 and wound up with enough corn pudding for at least 60 - 70 people. Maybe someone can tell me what happened in the scaling process. Followed directions exactly.
(24)
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Rating: 5 stars
03/21/2006
I had never had anything like this before. I tried it for my first Thanksgiving dinner and it was AWESOME. I don't usually process the corn until smooth because I like a few kernels left whole for some texture. Also I like to add a teaspoon of vanilla. This has become a Thanksgiving tradition at my house for the last 5 years.
(19)
Rating: 5 stars
12/18/2007
I made this recipe for Thanksgiving and it was delicious. My mother is from Virginia and I remember as a child going to a family reunion and having corn pudding for the first time. I added a teaspoon of vanilla and substituted some half and half but not a lot. I had to bake it a little longer but when it was ready it was nice and brown. My family really enjoyed this and I'll make it again and again
(12)
Rating: 4 stars
11/24/2006
I used a round 10-cup casserole dish cut the sugar by half and made sure that the eggs were REALLY beat. Added fresh ground black pepper. I thought it was too sweet but my guests loved it so I'll be sure to make it again.
(11)
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Rating: 1 stars
10/02/2006
First off DO NOT make this in your Cuisinart. 3 1/2 cups of milk is just too much (as I found out) and it will make a huge mess. The "pudding" was just awful. I'm sorry but I've had much better. The sugar concentrated in the bottom and the butter seperated turning the whole thing ended up a mess. I prefer a corn pudding that has more corn to it and is less of a sweet omelet with corn in it. I'll go back to my other recipe next time. I thought this one would be so easy but I was dead wrong.
(11)
Rating: 4 stars
01/11/2010
I didn't have the box of corn muffin mix required in other recipes so I tried this. It was really good and not much harder than the others. I used 2 eggs rather than the 1 whole and 2 whites.
(10)
Rating: 4 stars
11/29/2005
Made this for Thanksgiving and everybody raved about it. There was very little left and that did not last long.
(10)