Corn Pudding

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I always have my eye out for really great side-dishes. I tend to get bored with the traditional Holiday side-dishes, particularly because I use the same ones for Easter, Thanksgiving, and Christmas. But I have been having such great luck (thanks to Pinterest) lately with finding some new alternatives that I don’t think I will ever eat the same side-dishes on each Holiday again!

Last week I shared with you a wonderful Veggie Casserole recipe. Super-indulgent and perfect for the Holidays. Well, this week I wanted to focus more specifically on one vegetable as the star of the dish: corn. I have a serious weakness for corn as a partner for anything sweet. Northern-style, sweet cornbread is one of my favorite dinner accompaniments. So when I saw this Corn Pudding recipe I knew that it would be right up my alley. I should warn you- if the whole “sweetened-corn-dish” thing weirds you out, then you are going to want to stop reading now.

When I first went to make this I couldn’t shake the idea of it being of a bread-like texture. Like a bread-pudding maybe? I don’t know what I was thinking. I realized I was wrong as soon as I took a real look at the ingredient list- NO flour and a TON of liquid. Hmmmm… I had never made anything quite like this before in my life so I wasn’t sure what I was going to get. Especially since there is enough sugar in this dish to consider it a dessert. But honestly and truly- this is a custard. I was quite surprised when I dished up the first spoonful. A sweet, corn custard? Interesting…

And super yummy! I am really happy that I found this recipe. It is such a different take on the normal corn side-dish. And we all know how much I love anything sweet, particularly when it can be passed off as a side to dinner… Plus, I think it took me all of five minutes to assemble this dish before it was in the pan and heading to the oven. This is probably the simplest side-dish I have ever made. It would be perfect to add to the Holiday menu when you’re already bogged down with so many time-consuming kitchen tasks.

Corn Pudding

Serves: 6 to 8


  • 3 Tb cornstarch
  • ¾ cup of sugar
  • 2 eggs
  • 1 (14.75 oz.) can cream style corn
  • 1 (12 oz.) can evaporated milk
  • ¼ tsp salt
  • 2 Tb butter, cut into small pieces


In a bowl, combine the cornstarch and sugar with a whisk. Add eggs and beat well. Add corn and evaporated milk; mix well. Pour into a greased 1-1/2 quart casserole dish. Dot with butter pieces.

Bake at 350°F for approximately 1 hour, until set and golden brown.


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