White Corn Pudding

Rating: 3.67 stars
15 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

Use a food processor or blender for quick and easy preparation. Originally submitted to ThanksgivingRecipe.com.

By Heather

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Recipe Summary

Servings:
7
Yield:
6 - 8 servings
Nutrition Info
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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 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

Per Serving:
401 calories; protein 11.2g; carbohydrates 46.5g; fat 20.2g; cholesterol 204mg; sodium 204.7mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Susan N.
Rating: 5 stars
12/02/2005
My family loved this recipe and it's very easy to make. I plan on making this more often than just Thanksgiving. Read More
Helpful
(10)

Most helpful critical review

becky
Rating: 1 stars
11/23/2007
I just made this recipe yesterday for my family's Thanksgiving and it was a complete embarassment! I have made a different corn pudding recipe every year for the last 3 years and I tried this one because it sounded like it would be easier but it was not. The butter separated everything and it turned out all runny and not good at all. I will stick to my old recipe and do not recommend this to anyone. Read More
Helpful
(20)
15 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
becky
Rating: 1 stars
11/23/2007
I just made this recipe yesterday for my family's Thanksgiving and it was a complete embarassment! I have made a different corn pudding recipe every year for the last 3 years and I tried this one because it sounded like it would be easier but it was not. The butter separated everything and it turned out all runny and not good at all. I will stick to my old recipe and do not recommend this to anyone. Read More
Helpful
(20)
Susan N.
Rating: 5 stars
12/02/2005
My family loved this recipe and it's very easy to make. I plan on making this more often than just Thanksgiving. Read More
Helpful
(10)
SANDYTURLEY1954
Rating: 5 stars
08/08/2006
This is an excellent tummy pleaser and comfort food. Read More
Helpful
(8)
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Kathy O'Howell
Rating: 2 stars
01/04/2007
This pudding did not cook in 45 minutes. It was still very thin in a 3 inch square out of the middle. I cook it in a 9X9 dish so if I had used a larger dish it may have cooked correctly. I wasn't completely disappointed in the flavor although it is very sweet. The custard stuck to the bottom of the pan around the edges. I made this for New Year's Day dinner and no one was really enthused with it. Read More
Helpful
(6)
Aly
Rating: 5 stars
12/25/2008
The best corn pudding recipe for fresh or frozen corn. I used only 1/2 cup of sugar and it was still very sweet. Read More
Helpful
(4)
Tiffany Randle
Rating: 4 stars
11/30/2009
This turned out delicious! I had to keep it in the oven much longer than the recipe indicated (closer to 1.5 hours) in order for it to actually brown and firm slightly. In the end it turned out yummy and my family enjoyed it for Thanksgiving. Read More
Helpful
(3)
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Sylvia B
Rating: 4 stars
03/02/2009
Our chickens are laying lots of eggs so I tried this recipe to use some up. It turned out really well. I misread the recipe and used two 10 oz bags of supersweet corn. I reduced the butter to 2 tablespoons and the sugar to 1/4 cup. Baked in an 8.5 by 11 inch casserole it took far longer than 45 minutes maybe 1.25 hours. Turned out as a creamy custard over a corn base and was plenty sweet enough for my husband and me. The corn was a little watery on the bottom but fine. Will make for company and holidays. Read More
Helpful
(2)
KSHERI
Rating: 4 stars
07/20/2010
The cooking time was about 55 minutes to be firm in the middle and golden brown on top. I used 1/4 cup of butter and it was still very oily. Wonderful flavor. It just isn't what I think of as "corn pudding." This was very eggy with a souffle-like texture. It just melts in your mouth. Awesome flavor but the mouth-feel was weird. I won't make it again. Read More
Helpful
(2)
nina
Rating: 1 stars
01/02/2014
The butter seperated and there was a solid layer of thick white"cream" on the top and liquid on the bottom. Read More
Helpful
(1)
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