Corn Pudding Recipe

Name: Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can corn Niblets or whole kernel corn, drained; 2 cans cream-style corn; 5 eggs, lightly beaten; 1/2 c. sugar; 1 c. milk; 1/2 tsp. dry mustard; 1 tsp. instant minced onion or 1 medium onion, chopped fine; dash of cayenne pepper; 1 c. shredded or cut up Cheddar cheese; 2 Tbsp. butter or margarine

Servings: persons

1 can corn Niblets or whole kernel corn, drained
2 cans cream-style corn
5 eggs, lightly beaten
1/2 c. sugar
1 c. milk
1/2 tsp. dry mustard
1 tsp. instant minced onion or 1 medium onion, chopped fine
dash of cayenne pepper
1 c. shredded or cut up Cheddar cheese
2 Tbsp. butter or margarine

1
Mix corn
2
and
3
eggs.
4
Stir
5
in sugar, onion and seasonings. Add
6
milk
7
and cheese.
8
Mix well.
9
Pour into buttered 3 quart casserole.
10
Dot
11
with butter.
12
Bake, uncovered, in 400u00b0 oven 1 hour
13
or until knife comes out clean.
14
Stir once after 30 minutes cooking.

1400

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can corn Niblets or whole kernel corn, drained, 2 cans cream-style corn, 5 eggs, lightly beaten, 1/2 c. sugar, and more.

Yes, Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Pudding

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