Corn Pudding

November 17, 2015
6 Ratings
Photo by Alpha Smoot
  • Prep time 10 minutes
  • Cook time 35 minutes
  • Serves 4 to 6
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

What You'll Need
  • 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
  • Optional chives, or cooked pancetta
  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.
  3. Optional add-ins: 1/4 cup thinly sliced chives or green onions. 1/2 cup sauteed pancetta or bacon crumbles.

See what other Food52ers are saying.

  • Anne Louise Korallus-Shapiro
    Anne Louise Korallus-Shapiro
  • rebeck
  • Valerie Gutchen Arnade
    Valerie Gutchen Arnade
  • laurenlocally

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.
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?
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!