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Corn Pudding

August 5, 2010

I always forget about Corn Pudding and I really do love it.  With all the talk about corn this week of “Summer Fest 2010” it reminded me of one of my favorite corn side dishes.  I don’t remember ever having it growing up, we always had corn on the cob or creamy succatash and of course corn bread and muffins.  About fifteen years ago I had it at a friend’s house many years ago and never did get the recipe from her but found the following recipe which is very similar.  Everyone makes them a little bit different and they are all wonderful.

Corn Pudding


  • 1/2 C. Flour
  • 1 t. Salt
  • 4 t. Sugar
  • 3 T. Butter (melted)
  • 2 C. Fresh or Frozen (thawed) Whole Kernal Corn (cooked)
  • 4 Large Eggs
  • 4 C. Milk


  1. Preheat the oven to 450 degrees and lightly butter a casserole dish
  2. Combine the flour, salt and sugar, mix in the corn and melted butter
  3. Beat eggs and add to the milk, then pour into the corn mixture
  4. Place in oven for 10 minutes, remove and stir with long prong fork, (disturbing the top as little as possible)
  5. Return to oven for 10 more minutes, repeat stirring procedure
  6. Return to oven for 10 more minutes, repeat stirring procedure
  7. Return to oven for 10-15 minutes (top should be lightly brown and pudding should be firm)

 (Serves 6)

Adapted from the recipe from”The Beaumont Inn” (They use white corn.)

A contribution to Summer Fest “2010”.  For more details and recipes go to

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