Corn Pudding Recipes

“If you do your fair day's work, you are certain to get your fair day's wage - in praise or pudding, whichever happens to suit your taste.” - Alexander Smith. Who wouldn’t want to have some delectable corn pudding after a hard day at work? Puddings are rich in taste and flavor and are generally are made with flour, milk, sugar and binding agents. You can change the flavor of the pudding by adding a few ingredients of your choice. Many cookbooks make you believe that it is great to experiment with new dishes. In fact stepping out of your comfort zone and trying new recipes can make the monotony of cooking in the kitchen vanish. Well, why don’t you try making some corn pudding to start off with? Corn is not only sweet and fulfilling, but has many health benefits as well. It is high in nutrients, vitamins, and fibers that help you to maintain good health. Corn puddings also make great meals especially if you are unwell and have been advised to have light food. Given below are a few simple yet yummy corn pudding recipes for you to try out at home and enjoy. Scroll down to learn more.

Easy Corn Pudding Recipes 

Baked Corn Pudding 

• 3 tbsp Flour (all purpose)
• 16 oz whole kernel Corn (drained)
• 15 oz cream-style Corn
• ¼ cup Butter (melted)
• 3 Eggs
• 1 cup Milk
• ½ tsp Salt
• ½ tsp Pepper
• ½  cup Sugar

• Take a bowl, mix the sugar and flour.
• Beat in the eggs, milk, butter, salt and pepper.
• Mix in the corn and cream-style corn.
• Put the mixture into a greased 1 ½ quart baking dish. Bake it without cover at 350 degrees F for 45-50 minutes.
• To check if it is done, insert the knife near the center of the pudding to see if it comes out clean.

Grandma's Corn Pudding 

• 16 oz whole kernel Corn
• 15 oz cream-style Corn
• 5 Eggs
• ½ cup Milk
• 1/3 cup Butter (melted)
• ¼ cup white Sugar
• 4 tbsp Cornstarch

• Preheat the oven to 400 degrees F . Apply grease to a two quart casserole dish.
• Take large bowl and lightly beat the eggs in it. Add the melted butter, sugar, and milk to the beaten eggs.
• Next whip in the cornstarch. Once done, add the whole kernel corn and the creamed corn and mix well.
• Put the mixture into the greased casserole dish.
• Bake for one hour.  

All-American Corn Pudding 

• 2 cups fresh Corn kernels (frozen, thawed, well-drained)
• 3 tbsp Cornstarch
• 1 tsp Butter
• ½ cup green Onions (thinly sliced)
• 2 tbsp Parmesan Cheese (grated)
• ½ cup Chicken stock
• ½ tsp black Pepper (ground)
• ¼ tsp Nutmeg (ground)
• 1 tbsp Vegetable oil
• 2 Eggs
• 1 Egg white
• 1 cup low-fat Milk
• 1 tsp Sugar
• ½ tsp Salt

• Preheat oven to 375 degrees F. Spray vegetable oil on glass baking dish.
• Puree 1 ¼ cups corn kernels and cornstarch in a blender until smooth. Keep aside.
• Melt butter in small skillet over low heat. Put in green onions; sauté for 3 minutes.
• Whip eggs, egg white, milk, stock, sugar, salt, pepper and nutmeg in large bowl.
• Mix corn puree, green onions, 1 tablespoon parmesan cheese and remaining corn kernels and stir well.
• Put mixture into prepared dish. Sprinkle the remaining cheese over the mixture.
• Place dish in large roasting pan. Put enough hot water into the roasting pan to come halfway up the sides of the dish.
• Bake for about 45 minutes till the pudding is just set and light golden in color.
• Take out the dish from the water and let it stand 5 minutes. Cut into squares and serve.