Grandma's Corn Pudding Recipe

This is a wonderful recipe if you are looking for a true sweet corn pudding that has a custardy consistency. When I made it, I discovered at the last second that I had no cornstarch, so I substituted 1/2 cup flour and it still came out great. I also substituted frozen corn for the canned corn kernels -- just filled up one of the empty creamed corn cans as a measure, and added 1 tsp. salt. It does make a LOT, however, and is not easy to cut in half since it calls for 5 eggs, so it would be best for a crowd. Absolutely delicious and addictive; even my son who doesn't eat vegetables had seconds.

Update: 11 years later and this is STILL a favorite Thanksgiving dish! I've started using 4 eggs and SOMETIMES adding some crushed buttery crackers. It always turns out great, it all gets eaten, and I love it so much! The only thing I changed was that I only used 3 eggs and I thought it was AMAZING! When I ate it, I did add salt, but I'm a huge salt lover so that's totally a "to taste" thing. For those people who made comments about how this was "too much corn"... it's called CORN PUDDING... of course there's a lot of corn! If you don't like corn, this recipe isn't for you! If you like corn... enjoy, it's amazing!

I gave this three stars because the recipe should state that it needs to be made in a FLAT 2 quart casserole. The first time I made it, I used a flat casserole and it turned out perfect. My mom made it for christmas dinner this past week, but used a bowl type casserole and baked it for the full amount of time and it was very very runny. It looked like it was cooked through until we served it. Very disappointing the second time, but I will continue making it using my flat dish.

Definitely a keeper! My first time making it, I took some chances. I didn't want it sweet, so I omitted the sugar. I used about 2 cups of frozen corn with the 2 cans of cream corn. I added about 1/2 cup each of minced onion and red bell pepper to the butter when melting it, and sautéed until the onion was soft. After reading comments that it was too "eggy", I debated using 4 eggs instead of 5, but went ahead with 5 eggs. Oh, and I threw in about a tablespoon of chopped fresh oregano from the garden. It was great! It cooked much faster than expected in my oblong baking dish, and I had to keep it warm on a hot plate until serving time at the potluck, but it was delicious! And leftovers were great the next day too. Thanks for a very versatile recipe! I'll make it as written for Thanksgiving. Yum!

I have to make 2 batches of this every year for thanksgiving, my family is obsessed! I used to make it by the recipe but I’ve learned we like it better with 3 eggs instead of 5. I saw in the comments years ago to mix the milk and cornstarch together first and found that that is super helpful. I noticed some comments say this dish is bland, you can easily add whatever to make it more exciting but a little salt and pepper always do the trick.

This is a staple of the “big holidays” for our family. However, we have found that depending on the shape of the dish, it can take longer to cook. My alternative was to dole out 1 cup servings in ramekins and cook each serving as it’s own dish. I cut the sugar back by half to make it more savory and then put a brûlée top on it, and dubbed it Corn Brûlée. But I use this recipe as my staple every year.

This is my most favorite corn recipe--ever! When it's going to be the only recipe for lunch or dinner I add chopped brocolli or sliced asparagus or fresh green beans. If my old mind is functioning I also sprinkle alittle Cheddar cheese on the top before sticking in the oven. I usually have leftovers so I put the extra servings in small glass containers sprayed with Pam, snap on their lids and Vac Seal to retain freshness and flavor. Because they are smaller portions, I still bake at 400 but reduce the time to 25-30 mins. With fresh buttered rolls, this is a whole ' eats ' by itself. ENJOY!

Helpful hint - DO NOT use a deep casserole dish, instead use a fairly shallow one. With a deep one it will take forever to cook and the sides and bottom will be burned before the center is done. I make this for almost every holiday meal. Love it!!

Did not use sugar. did not use creamed corn. Did not use canned corn. Did not use starch. Just used frozen corn, straight out of the freezer. Heated milk. Put corn, milk, and butter in blender. Chopped setting, for a minute or 2. Added eggs, salt, pepper, and blended. Then I put chopped chives and set on blend for a short time. I poured into a shallow, buttered casserole dish. Baked in preheated oven at 400 for about an hour, until golden brown. Tastes like corn...not like sweetened canned corn!

First time I made this, I made it exactly to recipe. I felt it had too many eggs and I felt something was missing. I rarely use cornstarch even though it’s great for puddings, custards, and gravies. My Mom said the basics are there but just need tweaking. So, I know you can substitute flour for cornstarch so that’s what I did. I used flour, 3 eggs, 1/2 cup sugar, salt and evaporated milk. I saw someone commented to add vanilla extract but I might try that another time just for added flavor. Time wise, My Mom said to pull it out of the oven when it hardly shakes and has browned edges. Tastes amazing and the consistency is perfect. My Mom is heading over for the other pan. 😋

Yummy, fairly easy dish. I've made this two ways: according to the instructions, and also with substitutions to make it dairy-free, and it's delicious both ways. Oat milk and margarine instead of the milk and butter makes this recipe work for people with lactose issues or for a kosher household, without a noticeable difference in taste.

This recipe is beginner friendly,and easy to prep and forget!Would highly recommend!

How many eggs? Are we suppose to go by the picture.

Added some onion & garlic powder--was yummo!

I added a 4 oz can of drained chopped Green Chiles which added nice extra flavor. Mine came out a bit runny even though I drained the canned corn. BUT love this version with corn starch instead of flour which gave it a really nice true pudding texture. Maybe I will add another egg next time to combat the runniness.

What I like most about this recipe is that it doesn't add Sour Cream, which is great for those who can't have dairy. With the added eggs that makes it creamy.

This was great and definitely more like a corn pudding than a corn casserole. I only used 4 eggs.

Made it last night — still thinking about it.

Imade it! Delish! But I just used 3 eggs and made the mistake of using DelMonte Creamed Corn, which is WAY too soupy! Use any other brand! Just not DelMonte.

so easy to make! totally satisfied my desire for a creamy corn comfort food.