This sweet and creamy corn pudding is a family favorite recipe that uses everyday staple ingredients and doesn’t require a mixer!
I’m bringing one of my Mom’s famous recipes here to the blog… guaranteed to become one of your favorites!
This post is sponsored by Iowa Corn. All opinions are my own.
Do you have one of those family favorite recipes that EVERYONE loves? I think most people have one… and this one is definitely the favorite in our family. My Mom makes this exact corn pudding recipe for just about every family function!
There are quite a few variations of corn pudding out there on the interwebs, so this one may not look exactly like some of the others you’ve seen, but I can assure you it’s positively amazing!!
When I was invited to Iowa for the Iowa Corn Quest (check out my awesome recap HERE), we had the privilege of making (and eating) a corn souffle. It tasted verrrrry similar to my Mom’s corn pudding recipe… so it was amazing to have a little taste of home!
Obviously I love this corn pudding as is, but if you would prefer to play around with different flavors, feel free to try adding some shredded cheese, green chiles, etc.
Since Thanksgiving is practically right around the corner (which is so crazy right?!), this corn pudding is perfect as a side dish on the main table! It’s also great for everyday family meals too, as it pairs perfectly with just about any protein.
I really hope you all give this corn pudding a try this holiday season, or any time, and let me share a bit of my family table with you all 🙂
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 6 Tbsp butter melted
- 1/4 cup sugar
- 3 Tbsp all-purpose flour
- 2 eggs
- 1/2 cup evaporated milk
- 1 1/2 tsp baking powder
- 2 10oz packages frozen corn thawed and drained
Instructions
- Preheat oven to 350 degrees F. Spray a 1 1/2 qt baking dish with non-stick spray and set aside.
- Add sugar, flour and baking powder to a large mixing bowl. Pour in melted butter and whisk to combine.
- Add eggs and evaporated milk, whisk to combine. Add thawed corn and stir to combine.
- Transfer to prepared baking dish and bake for 45 minutes, until golden brown and set in the middle.
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Chef Tips
- Canned or fresh corn may be used as well, just use the same amount.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Karen says
Thanks for this recipe. I have been using your recipe for several years now. It never disappoints. Always get compliments on it and have shard the recipe many times. . Happy Holidays to you.
Karen
Kate says
Made this without sugar and used heavy cream instead of evaporated milk. Outstanding. Thank you.
Milly says
I made this for Christmas dinner it was great. I used skim milk and it was fine. Next time I will use a little less sugar as it was very sweet. I used corn That I had put in the freezer in the summer which was very sweet to start.
Joan says
Turned out great. I added vanilla and a dash of nutmeg. I would add a bit more sugar next time.
Lovliqueen says
MMMMMMM…this looks so good. I am going to make this for my family real soon. Thanks!