Grandmama’s Corn Pudding

Written by Published on in Holidays, Recipes, Sides & Fixin's

This sweet and buttery corn pudding is always one of the favorite dishes on the Holidays. A caramelized edge and a sweet, custard-like corn center makes this corn dish extra special!

I always look forward to this side dish every Thanksgiving. My Grandmama used to make it and now my Aunt Ann carries on the tradition!

This corn pudding is made without a cornbread mix. It’s not cake-like but more like a corn custard. It’s sweet and everyone ask for the recipe! You can use a bit less sugar if it is too sweet for your taste but everyone I know who’s eaten it loves it how it is!

Check out my corn pudding recipe with Jiffy Mix for a more cake-like pudding!

My beautiful Grandmama
Happy Thanksgiving from Oakley
Grandmama's Corn Pudding
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Grandmama’s Corn Pudding

Recipe by Paige MurrayCourse: SidesCuisine: AmericanDifficulty: Easy
Servings

9

servings
Prep time

5

minutes
Cooking time

45

minutes
Calories

300

kcal

An easy, delicious sweet corn pudding with caramelized edges & a custardy center!

Ingredients

  • 1 (15 oz) can of cream style corn

  • 1 (15 oz) can of whole kernel corn, drained very well

  • 2 eggs

  • 1 regular sized can of evaporated milk

  • 2 tablespoons cornstarch

  • 2/3 cup of sugar (or 1/2 cup for a less sweet version)

  • 2 tablespoons melted butter

Directions

  • Preheat oven to 350*.
  • Mix cornstarch and sugar.
  • Add eggs.
  • Mix in the corn and evaporated milk.
  • Pour into a greased 8×8 or 1 qt. casserole dish.
  • Spoon the melted butter over the top.
  • Bake 45 minutes to 1 hour until it is set and not soupy. Shake lightly to see if it does not get hard. It should be a soft custard consistency. Can be doubled in a 9×13 pan but may need to cook longer.
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