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Corn Pudding on a plate

Corn Pudding

Our velvety, custardy Corn Pudding attains a new level of scrumptious! Its creamy corn filling is hearty, and rich. Best of all- it's easy to make!
Course Side Dish
Cuisine American
Keyword Corn, Corn Casserole, Corn Pudding
Prep Time 8 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings 8 Servings
Calories 517kcal
Author Kathleen


  • 1/4 Cup Granulated Sugar
  • 3 Tablespoons All-Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1 1/2 Teaspoon Salt
  • 6 Large Eggs
  • 2 Cups Heavy Whipping Cream
  • 1/2 Cup Unsalted Butter, Melted and Cooled
  • 6 Cups Frozen Corn, Cooked Per Package Instructions, Cooled, Well Drained


  • Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray; set aside
  • In a small mixing bowl whisk together sugar, flour, baking powder, and salt.
  • In a large mixing bowl, whisk eggs, whipping cream, and melted butter. Gradually add the flour mixture and whisk until smooth; stir in the corn.
  • Pour into prepared baking dish. Bake in preheated oven until the edges are golden brown, and the center is only slightly jiggly, and a knife inserted into the center of the pudding comes out clean, about 30 minutes.


Serving: 1/8 of the recipe | Calories: 517kcal | Carbohydrates: 39g | Protein: 10g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 251mg | Sodium: 520mg | Potassium: 561mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1430IU | Vitamin C: 9.2mg | Calcium: 111mg | Iron: 1.7mg