Laura’s Corn Pudding Recipe

  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 10 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 12 1x


Thick, custardy, and just ever-so-slightly sweet, corn pudding is a perfect holiday side to balance your plate full of savory and rich foods!



  • 5 eggs
  • ¼ cup butter, melted and cooled
  • ¼ cup granulated sugar
  • ½ cup milk
  • 4 tablespoons cornstarch
  • 1 can corn (14.5 ounce), drained
  • 2 cans creamed corn (14.5 ounce)


  1. Preheat the oven to 400 degrees F., and grease a 2-quart baking dish (9-inch square or an 7×11-inch dish both work great). 
  2. In a large bowl, beat together the eggs, butter, and sugar. Mix in the milk and cornstarch, and mix until no lumps remain. 
  3. Add the corn and creamed corn. Stir well to combine. 
  4. Add the corn mixture to the prepared baking dish. 
  5. Bake for 45 to 60 minutes, or until the top is browned and the center is just a little jiggly when you shake the pan a bit. 
  6. Let the mixture cool for 10 minutes, and then serve warm.


  • This is a thick-custardy corn pudding and goes great with all your holiday meals.
  • Category: side
  • Method: bake
  • Cuisine: American
Nutrition Information: YIELD: 12
Amount Per Serving: Calories: 180.6 Fat: 6.8g Cholesterol: 88.7mg Sodium: 76.3mg Carbohydrates: 27.6g Sugars: 8.8g Protein: 5.7g Vitamin A: 74.2µg Vitamin C: 5mg

Keywords: corn pudding, corn pudding recipe, easy corn pudding, corn pudding with eggs, corn pudding with creamed corn, gluten free corn pudding

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