Corn Pudding Recipe

Name: Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 20 oz. pkg. frozen corn, thawed and drained; 3 eggs, well beaten; 1 tsp. grated onion; 1/4 c. all-purpose flour; 2 tsp. salt; 1/4 tsp. pepper; 1 Tbsp. sugar; 2 Tbsp. margarine; 2 c. light cream; 4 oz. can pimientos, drained and chopped; dash of nutmeg (optional)

Servings: persons

20 oz. pkg. frozen corn, thawed and drained
3 eggs, well beaten
1 tsp. grated onion
1/4 c. all-purpose flour
2 tsp. salt
1/4 tsp. pepper
1 Tbsp. sugar
2 Tbsp. margarine
2 c. light cream
4 oz. can pimientos, drained and chopped
dash of nutmeg (optional)

1
Preheat oven to 325u00b0.
2
Grease 1 1/2-quart baking dish (shallow).
3
Combine corn, eggs and onion in large bowl.
4
Combine flour, salt, pepper, sugar and nutmeg.
5
Stir into corn mixture. Add butter, cream and pimientos.
6
Mix well.
7
Pour into baking dish.
8
Set in pan and pour hot water to 1-inch depth around dish. Bake, uncovered, 1 hour or until pudding is firm.
9
Cut into squares.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 20 oz. pkg. frozen corn, thawed and drained, 3 eggs, well beaten, 1 tsp. grated onion, 1/4 c. all-purpose flour, 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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