Fabulous Holiday Favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs). Originally submitted to ThanksgivingRecipe.com.

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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

284 calories; protein 7g; carbohydrates 26.1g; fat 18.7g; cholesterol 129.8mg; sodium 391.1mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2005
I have made this for my familt the past two years. This is one of the best tasting and most filling corn puddings around. Drain the corn and enjoy!!!!!! Read More
(23)

Most helpful critical review

Rating: 1 stars
01/12/2005
I consider my oven to be a "hot oven." That is why I am so surprised that I baked this recipe for an hour and 20 minutes and it still didn't set up. I would have burned the top if I had cooked it more. I did not drain the 2 cans of regular corn before adding them. Should I have done that? Help!! Read More
(32)
12 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 2
Rating: 1 stars
01/11/2005
I consider my oven to be a "hot oven." That is why I am so surprised that I baked this recipe for an hour and 20 minutes and it still didn't set up. I would have burned the top if I had cooked it more. I did not drain the 2 cans of regular corn before adding them. Should I have done that? Help!! Read More
(32)
Rating: 5 stars
11/18/2005
I have made this for my familt the past two years. This is one of the best tasting and most filling corn puddings around. Drain the corn and enjoy!!!!!! Read More
(23)
Rating: 5 stars
12/06/2005
I have not had Corn Pudding this good since childhood. My children and grandchildren loved it even the ones that are not fond of corn. I am taking this dish to a company pot luck this week. Read More
(18)
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Rating: 3 stars
01/02/2008
Unlike another review I did drain the corn well but I still couldn't get the pudding to set in the alotted time. It had way too much liquid b/w the cream corn the half/half the milk etc...I had to turn the hot dish over the sink and literally let it run. Then put back in the oven another 30 minutes. Better but not perfect. Despite the runny trouble I served to my family and they all liked the flavor (I did sub Splenda for sugar for my diabetic mom). The best was the leftovers. Once it was cold for 24hrs and had time to really stiffen up I thought it was much more delicious! Read More
(9)
Rating: 5 stars
11/08/2005
THIS RECIPE ROCKS My family loves this recipe..I have made it one of my traditions at Thanksgiving now! Read More
(6)
Rating: 5 stars
12/26/2008
My boyfriend had some corn pudding out in Lancaster PA and has been bugging me ever since to make it. Decided to make it for his Italian family and him as a side dish for Christmas Dinner. Unless they were just being nice they loved it! This recipe is a definate keeper! Just remember to DRAIN the whole corn before you mix it! YUMMY! Read More
(4)
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Rating: 4 stars
04/15/2009
I cut this recipe in half and baked it in a large casseroll and it turned out delicious. I added a bit more sugar to it because i have a sweet tooth. Read More
(4)
Rating: 2 stars
12/05/2003
I found this to be too bland and with a poor texture. Read More
(4)
Rating: 2 stars
09/10/2010
Flavor was okay...it never set...even after two hours in the oven...looking for something better. Read More
(2)
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