Classic Baked Corn Pudding

Corn Pudding
Diana Rattray
    70 min
Ratings (14)

This custard-like corn pudding is very tasty, and it's the perfect accompaniment for a roast or baked ham. It's also an excellent side dish for a holiday dinner. 

The pudding starts with a simple white sauce. The sauce is mixed with cream-style and whole kernel corn and then beaten eggs are added to make the mixture light and fluffy.

I sweeten corn pudding with some extra sugar but feel free to reduce the sugar or omit it.

What You'll Need

  • 4 tablespoons butter
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 1 can (approx. 15 ounces) cream-style corn
  • 1 can (approx. 15 ounces) whole kernel corn, or about 2 cups frozen thawed
  • 3 eggs, separated

How to Make It

  1. Heat oven to 350 F.
  2. Melt butter in a saucepan over medium-low heat; add flour, stirring until mixture is well blended. Cook, stirring, for 1 to 2 minutes. Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. Mixture will be thick. Remove from heat and stir in cream-style and kernel corn.
  3. Lightly beat egg yolks, and then add to the corn mixture. In a grease-free bowl, beat egg whites until stiff peaks form. Fold egg whites into the mixture.
  4. Transfer to a 2-quart buttered casserole. Set the casserole in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 1 inch.
  5. Bake for about 45 minutes.

Tips and Variations

  • Replace the whole kernel corn with fiesta-style corn with peppers.
  • Add 3 to 4 tablespoons of finely chopped red and green bell peppers.

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