Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs).

Recipe Summary

Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.

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  • Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.

Nutrition Facts

326 calories; protein 8g 16% DV; carbohydrates 34.7g 11% DV; fat 19.7g 30% DV; cholesterol 132.1mg 44% DV; sodium 524.5mg 21% DV. Full Nutrition

Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2008
I made this for Thanksgiving for my family and also for a covered dish at work. My co-workers literally fought over the last portion! We have a cook-out coming up in a few weeks and everyone at work is begging for me to bring this again. It is a huge hit! One thing I did find the second time I made it is that if you beat the eggs, half-and-half and cream first until fluffy, then slowly add the other ingredients one at a time - corn last, the consistency is much lighter and fluffier! GREAT recipe - will make it again and again! Read More
(79)

Most helpful critical review

Rating: 1 stars
12/03/2009
DISASTER! Altho having read other reviews I carefully drained the corn I ended up with a most unappealing soupy mess on the Thanksgiving table. And that will remind me once again never to serve an untried dish to company. Since so many other people had far better success I guess I need to shoulder the blame--but I cannot imagine where I went so wrong. Read More
(7)
50 Ratings
  • 5 star values: 32
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
07/06/2008
I made this for Thanksgiving for my family and also for a covered dish at work. My co-workers literally fought over the last portion! We have a cook-out coming up in a few weeks and everyone at work is begging for me to bring this again. It is a huge hit! One thing I did find the second time I made it is that if you beat the eggs, half-and-half and cream first until fluffy, then slowly add the other ingredients one at a time - corn last, the consistency is much lighter and fluffier! GREAT recipe - will make it again and again! Read More
(79)
Rating: 5 stars
10/09/2004
I've tried lots of corn pudding recipes with the same result--"It doesn't taste like my Grandmother used to make"--Gotta love your husbands! I found this one and it surpassed my husband's expectations. It came out creamy and not runny. Allow enough time to cook, depending on your oven it may take longer. I also used a water bath for even cooking in the oven. Give it some time for cooling before serving so your servings will hold shape better. Definitely worth the wait!! Read More
(63)
Rating: 5 stars
11/24/2007
I used this recipe Thanksgiving 2007. Trust me it was so rich and truly delicious. Do not change the recipe. I had to leave it in the oven an additional 15 minutes to gel in the middle. It was absolutely the best corn pudding that I've ever made. Read More
(23)
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Rating: 5 stars
03/29/2003
I found this recipe when desparately searching for a filling recipe to supplement my Thanksgiving meal for vegetarian guests. I went crazy with the scaling and had THREE 9x11" pans so they were able to take some home too. Great recipe! Everyone loved it.. meat eaters included! Read More
(11)
Rating: 3 stars
02/21/2005
Easy to make. Rich and creamy sort of comfort food. A dash of cinnamon cuts some of the blandness. Freezes well. Read More
(7)
Rating: 1 stars
12/02/2009
DISASTER! Altho having read other reviews I carefully drained the corn I ended up with a most unappealing soupy mess on the Thanksgiving table. And that will remind me once again never to serve an untried dish to company. Since so many other people had far better success I guess I need to shoulder the blame--but I cannot imagine where I went so wrong. Read More
(7)
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Rating: 5 stars
12/16/2011
My wife loves corn pudding. This is the one dish about which she says her mom's is better. I told her she's wrong. I think it's wonderful and her mom's is way too salty not as good and no matter what she thinks she cannot like her mom's more. Read More
(6)
Rating: 5 stars
02/04/2007
This is delicious. It was easy to make. Excellent with Smithfiled Ham. I served it at the holidays and my family really liked it. Read More
(6)
Rating: 5 stars
01/03/2011
It was excellent a big hit at dinner with family. The recipe was simple and easy to mix (no special order or dividing of ingredients). Be sure to grease your pan thoroughly. I baked in a 9x13 glass casserole using butter to grease the sides & bottom. The mixture filled the dish completely but it didn't bubble over during cooking. Next time I plan to add some shredded mild cheddar cheese and possibly a little sauteed onion to add flavor and texture. However the recipe is great "as is"! Read More
(5)