Country Corn Pudding

Country Corn Pudding

4 reviews, 4.2 star(s). 100% would make again

Ready in 45 minutes

My fathers family owned nearby river property where we gardened, growing sweet corn along with other crops. Several rows of the corn were allocated to my maternal Grandmother and she always put up bushels of the sweet corn grown in that garden. For holidays and special occasions, Grandma would often make her Country Corn Pudding. For this recipe, we use our cut off the cob, frozen super sweet corn from the garden. However, you can use a store bought frozen corn, or a combination of canned whole kernel and creamed corn. And, while the recipe call for 5 cups of corn, it's forgiving if there is a little more, or a little less.


1/2 cup Sugar
4 tablespoons Cornstarch
1 1/2 teaspoons Seasoned salt
1/2 teaspoon Dry mustard
1 tablespoon Dried minced onion
5 large Eggs
5 cups Frozen fresh sweet corn; or 1 can whole kernel corn plus 2 cans cream style corn
1/2 cup Milk; or 1 small (5 oz) can of evaporated milk
1/2 cup (1-stick) Butter; melted

Original recipe makes 12

Original recipe makes 12 Servings


You've adjusted the recipe from 12 (as originally posted) to 12 Servings. The ingredients above reflect 12 Servings, but the instructions reflect the as-posted 12. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

Preheat oven to 400 degrees F. Butter or grease a 9- by 13-inch baking dish and set aside.

In a small bowl combine the sugar, cornstarch, seasoned salt, dry mustard and dried onion and set aside. Crack the eggs into a large bowl and lightly beat. Add the corn and mix until well combined. Add the dry ingredients to the corn/egg mixture and stir until blended. Add the milk and melted butter and mix until well incorporated. Pour into the prepared baking dish and bake for 1 hour, stirring once halfway through cooking.

Verified by stevemur
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Old-Fashioned comfort food.

Calories Per Serving: 190 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The whole family liked this...even though I figured out a way to screw it up. I'm not sure what happened, but it was burned before 50 minutes in the oven. Maybe I needed more milk or a can of creamed corn (I used frozen corn and wasn't sure if I needed it), or even a smaller dish. But it was still good, and I will be making it again soon! Thanks for another winner!
JStoley 5m ago

Very simple and delicious vegetable side. It was great served next to roast chicken and fried chops and the kids just loved it. I'm gonna add some cumin and roasted chilies to make a southwestern version next time.
drouchea 4y ago

We enjoyed this but next time I will only add 1/4 cup of sugar. Was a bit too sweet. I also added 1/4 tsp of granulated garlic. Yummy!
Jerrysings 4y ago

Hi there. I grew up with a sweet version of this regional dish, right on the Potomac River. Is your family from around southern Virginia?
divalicious 6y ago

[I made edits to this recipe.]
sgrishka 6y ago

[I posted this recipe.]
sgrishka 6y ago

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