- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1 cup dairy
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-3/4 ounces) cream-style corn
- Inside a large bowl, combine sugar and flour. Whisk within the eggs, milk, butter, pepper and salt. Stir within the corn and cream-style corn.
- Pour right into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife placed within the center arrives clean.
Test Kitchen Tips
- You are able to cut the sugar in two without having to sacrifice any flavor within this recipe.
- Serve your Baked Corn Pudding along with other traditional Southern sides.
Anybody who claims this recipe is “runny” can’t prepare or follow directions! It’s absolutely the right way to create a corn casserole/pudding. Those who use jiffy add their own are backward country those who are most likely illiterate, too. Lol! I’d only sub the entire milk for evaporated. Provides it with a much better taste ??
I increased track of this. We’d it every sunday with meatloaf and mashed taters. I cut the milk and sugar in two. It cooks very best in a stove of 325F levels. The watery consistency is a result of our prime oven. Custards avoid well at 350F levels and above. I personally use no matter which milk I’ve home, the butter still causes it to be wealthy and scrumptious.
This recipe was very runny. I reduce the milk and sugar as recommended by another review also it was still being runny. Lacked in flavor also. Attempted one piece and put the remainder away. Will not make again. Stick to the recipe that utilizes the jiffy corn muffin mix. It comes down out good each time.
I chose to make this per the recipe and incredibly good. It’s a keeper and will also be which makes it again.
For Thanksgiving I baked the recipe as written and everybody loved it.
I am cooking in a church camp for 50 people. Needed a recipe in a rush found that one used a #10 can of cream style and #10 can of whole kernel and adjusted another ingredients accordingly. It switched out wonderfully and it was a large hit.
DH and that i love this corn pudding! I get this to a minimum of two times per month. It’s pretty sweet along with a bit ‘watery’ (as the second poster noted) however i think should you reduce a few of the milk, maybe use 3/4 c and 1/4 c sugar rather it might be good. I believe I’ll experiment and check out that the next time . A 7×10 pan is effective. It is the perfect fill.
Not necessarily things i was searching for. I made the recipe just as it mentioned and, even though it has decent flavor, it is extremely ‘eggy’, watery and never pudding-like whatsoever. I love a corn pudding that’s smooth (except for the corn pieces, obviously) and creamy and melt-in-your-mouth good. This recipe wasn’t it. It had been extremely, very sweet. It had been a lot more like eating a dessert than the usual side dish. Won’t make again and my look for the right corn pudding continues.
Much like my Granny accustomed to make. like it! I would go just a little lighter around the pepper the next time, though.
Peggy , appreciate your recipe. I’m initially from PA. My mother accustomed to make baked corn constantly. She didn’t make use of a recipe, she just put it together. I requested her how she managed to get and she or he couldn’t remember exactly because it absolutely was such a long time. However the ingredients inside your recipe seem just like what she appreciated using. And So I will try it out and find out whether it tastes like Mom’s. Many thanks, Lori Kenton Woodside, DE