Corn Pudding

For the sweetest, most delicious corn dish, try this recipe. The aroma of the butter and vanilla is enough to get your guests to the dining table in a nano second.I o­nce was invited to a party and asked to bring this dish. I made the mistake of baking four times the recipe in a deep 3 quart casserole. The hostess made the mistake of using a large mixing spoon as the serving spoon. The guests liked what they saw and took heaping spoonfuls and as a result, the last 5 people o­n the serving line didn’t get a chance to enjoy!


  • 12 ounces vacuum packed corn
  • 1/4-cup sugar
  • 1/2-cup milk or soy creamer
  • 2 eggs, beaten
  • 3 Tablespoons flour
  • 4 Tablespoons melted unsalted butter or margarine
  • 1 Tablespoon vanilla

Preparation Instructions

  1. Combine all of the ingredients in the order in which they are listed making sure that you stir the mixture while you add the hot melted butter.
  2. Pour into a casserole and bake at 425F for 35 minutes or until golden.

Additional Notes

1: This recipe can be doubled or quadrupled but figure o­n a little more baking time– up to o­ne hour.

2: When making a large quantity of this recipe, it is better to use a 13 x 9 pyrex pan or larger pan, as needed, than to use a deep casserole.

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