Corn Pudding

November 17, 2015


Author Notes: A family staple on the holiday table, this was my great grandfather's corn pudding recipe from his time on an Elmira, New York dairy farm. laurenlocally

Serves: 4 to 6

Ingredients

  • 1 pint frozen corn
  • 3 eggs, beaten thick
  • 1 cup milk
  • 2 tablespoons flour
  • 1 tablespoon melted butter
  • 1/2 tablespoon sugar
  • Salt and pepper
In This Recipe

Directions

  1. Heat oven to 350° F, and mix all ingredients in a large bowl.
  2. Bake about 35 minutes in a well-greased 2-quart baking dish, until the edges are lightly browned and pulling away from the sides.

More Great Recipes:
Pudding|Corn|Christmas|Thanksgiving|Side

Reviews (6) Questions (0)

6 Reviews

Anne L. November 28, 2016
I LOVED this recipe. It was the star of my Thanksgiving menu!!!! My relatives would not stop talking about it the whole meal.
 
rebeck November 25, 2016
I made this for Thanksgiving and was also disappointed. It looked pretty but did not turn out creamy or custardy at all. I also thought it had too much corn. Wouldn't make this one again.
 
LZ November 26, 2015
I was quite excited to try out this recipe, but unfortunately this one was a disappointment. Much too bland and eggy. With added spice/cheese/etc., this pudding would make for a decent breakfast or brunch dish.
 
Author Comment
laurenlocally November 26, 2015
I'm sorry it was a disappoint! It's certainly a traditional dish that doesn't overpower the rest of your table. Happy Thanksgiving.
 
Valerie G. November 24, 2015
How does this come out? Eggy? Custardy?
 
Author Comment
laurenlocally November 24, 2015
More eggy than custardy, but still sweet from the corn. The original family recipe has a 1 tablespoon of sugar which I cut down. Hope that helps!