Corn Pudding is a favorite side dish in my family for Thanksgiving and Christmas. No holiday is complete without it on our table.
Corn Pudding -> CLICK HERE TO PIN THIS RECIPE
This recipe was originally posted on December 18, 2012. Photos were updated on November 8, 2016.
This post is not about pretty photos of a beautiful dish with bright pops of color, and contrasting textures. Nor is it about fresh, local ingredients, clean eating, unprocessed foods. It is about canned corn (yes, even the dreaded canned creamed corn) and white sugar and butter and seasoned salt (and sometimes even Egg Beaters, when I just want to quickly measure out the ten eggs needed for a double batch, versus cracking and beating them all). I’m sorry for this…
Actually, I am totally not, because THIS.IS.GOOO-OOOOD!!! And I eat it twice a year – Thanksgiving and Christmas Eve. So to be perfectly honest, I am not going to pay attention to people getting all up in arms on me about preservatives and GMOs and BPA. I get all that.
But, Corn Pudding, I can’t quit you.
I know I told you about my issues with jarred gravy and green bean casserole made with canned green beans and cream of mushroom soup. And while I am a fan of dessert, when it comes to “real food”, well, I typically want REAL FOOD. But this creamy, sweet, savory, buttery, salty, eggy, corny casserole just draws me in. Oh goodness, I am going crazy thinking about it, because I don’t get it till next week!! I will forego the mashed potatoes and turkey gravy and green bean casseroles on Thanksgiving, and the mashed potatoes and red gravy and fried shrimp on Christmas Eve just to make sure I get my fill of Corn Pudding before it disappears. And you know what, I’ll probably just make a double batch so that we have some extra at my uncle’s on Christmas Day.
So this post is a little gift to my family. You see, we have been working off of this little scrap of paper my mom clipped out of a magazine years ago. It was part of an ad for one of the ingredients, and I can’t even attribute it to the exact source, because there are several brand names listed in the recipe, and I have not ben able to find it online, despite exhaustive searches. Now we have it forever preserved electronically, and I can just print it out every time I misplace my one single photocopy. Hey Kentucky folks – here it is if you want to make it, too, since you won’t be with us this year. Miss you guys!!
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Enjoy this Corn Pudding Recipe!
Corn Pudding
A creamy, sweet, savory, buttery, salty, eggy, corny casserole.
Ingredients
- 1 12-oz. can whole kernel corn, drained
- 2 17-oz. cans cream style corn
- 5 lightly beaten eggs (or 1 1/4 cups liquid egg substitute)
- 1/2 cup sugar
- 4 Tablespoons cornstarch
- 1 1/2 teaspoon seasoned salt
- 1/2 teaspoon dry mustard
- 1 teaspoon dried minced onion
- 1/2 cup milk (I have used skim, 1%, and 2% and all have worked fine)
- 1/2 cup melted butter, margarine, or vegetable oil spread (like Smart Balance)
Instructions
- Preheat oven to 400°F.
- Spray a 3 qt. casserole dish or 9x13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
- In a large bowl, combine the corn and eggs.
- In a small bowl, combine the sugar, cornstarch, seasoned salt, dry mustard, and dried minced onion. Add this mixture to the corn mixture, and stir to combine.
- Stir in the milk and melted butter.
- Pour the mixture into the prepared dish.
- Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.
Here a few more holiday meal essentials…
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- Cinnamon Orange Cranberry Sauce
- Apple, Bacon, and Cheddar Cheese Stuffing
- Lemon and White Wine Green Beans and Mushrooms
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Gawd, I want that for BREAKFAST!
Hmm, never thought of that, but sure! 🙂
Ooooooooooh this looks G DOUBLE O D GOOOOOOD!
You have no idea!
Oh I love corn pudding! Thank you for sharing on Thursday’s Treasures sweetie! I’m featuring this on Week 67. Please get your featured on button when you stop by. <3 and hugs!
Thanks so much! I am truly flattered. Just getting to respond now, but I did notice this earlier, and made sure to share your party on my Facebook page!
Corn pudding is my family’s tradition at Thanksgiving, Christmas and Easter. Your recipe is very close to mine; we don’t put sugar, cornstarch or mustard in mine, but pepper, a little flour, baking soda and crushed crackers on top (with the melted butter over it). A lot of people I meet have never heard of corn pudding.
What’s the rule on mixing all the ingredients and refrigerating until morning to cook? Yay or nay?
Totally fine! We do it all pretty much every year!
Hi there! This sounds yummy, do you mind telling me what the consistency is on this? I noticed there was no flour or cornmeal, so was wondering if it’s runny? And approximately how many servings do you get from this recipe? Thanks!
It actually sets up when it baked from the eggs and cornstarch. It’s soft, but not runny.
I was pleasantly surprised/amazed to find this recipe on pinterest, this is a BIG favorite in our house…..I actually still have the original magazine clipping…it was a McCormick recipe featuring the Season-All Salt as TIP#354 (surprisingly they do not feature it on their website)…….one TIP that I would give is that when I DOUBLE the recipe, which I usually do, is to increase the cooking time to 1 1/2 hours, stirring 3 times (since there is more, it needs more time to firm)….the entire family would feel cheated if this was not included on our holiday table
Haha, we typically double the recipe too!
Just came across this!
My family has been making this recipe for over 20 years!
It is seriously my FAVORITE food EVER!!!
Good to know others are enjoying it as well!
But I have to say the pictures really don’t to it justice…
It is that good!
I took these photos a few years ago right before my hubby was taking it to a work party. I have to try again, though I’m not sure they will be much better. Ugly bout good food 🙂
Have you tried almond milk in this recipe? I was curious if it would affect taste or consistency.
I have not, actually. I think it would work, but I can’t confirm.
I would like to make this in a crockpot due to lack of oven space for our Christmas. Yes? No?
I have not tried it, but I always say I am going to. I thin it would work, but can’t confirm. If you do, let me know!
Making this for a Christmas dinner with the in-laws today. Looks yummy! Just wanted to confirm whether it’s 4 teaspoons or tablespoons of cornstarch? I’m guessing tablespoons but wanted to be absolutely sure 😉
Yes, it is tablespoons.
I want to make this ahead of time. I have a 2 hour drive. If I keep it in a cooler with ice packs on the drive, do you think it will be ok to pop in the oven and bake once I get to my destination?
Lisa, I’m so sorry that I didn’t see your comment until now. I hope that you made and enjoyed the corn pudding!
Happy Thanksgiving!!! This was a home-run at our table today! Good thing I doubled the recipe: I brought home no leftovers!!!
This is mccormicks recipe. I clipped this from a newspaper 35 or 40 years ago. It’s a holiday tradition for us. Been making it that long. Awesome yummy a little on the sweet side if that’s how you like it. We do in Kentucky! Happy Days Pal
Oh wow, my mom clipped it, but she clipped off so much we didn’t know the source. Thanks!
How many servings will this recipe yield?
Vanessa, of course, the size of an appetite may vary, but the corn pudding should easily serve 6 people, and up to 8 for smaller servings. Enjoy!
Video says hEat at 350, recipe says 400. Which one ?
Oops, sorry! The recipe is correct – 400.
Can you freeze it after it’s made and heat it up at a later date ?
Luise, I have not tried to freeze the corn pudding. I’d be inclined to think it won’t freeze well, but it can be mixed a day or two beforehand and either kept in the fridge before cooking, or bake it reheat when you’re ready to serve. It reheats nicely. In fact, I like reheating it in the oven to get the edges even more browned.