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Corn Pudding

Submitted by: JustRightMenus


When made with fresh corn, this dish is one of the best parts of summer! For more details/pictures, see this post on the JustRightMenus blog.

It's also a great side dish for a Thanksgiving or Christmas meal - I say that because for several such gatherings, my sister-in-law Katy has made this for our family. We all enjoy it, very much!

Servings: 6

Categories: veggie

From the kitchen of:

Katy Nieto


1 can (14 3/4 oz) corn, drained - - or 1 1/2 to 2 cups of fresh corn, 3-4 ears' worth

2 eggs, lightly beaten

1 c. evaporated milk

1/4 c. sugar

2 1/2 TB flour

2 TB melted butter

salt to taste


Preheat oven to 350°.

Combine all ingredients together.

Pour into a greased pan/dish (about the size of a 10" round dish)

Bake 350° for 50 - 60 minutes, or until brown on top and sides. If you're not sure if it's done, insert the tip of a butterknife into the center. If you can move the pudding over & see the bottom of the pan without the pudding running back over, it's done.

Note: don't double the recipe - it won't come out right. If you need to make more, bake it in separate dishes.