John Loring's Corn Pudding Recipe

Name: John Loring's Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 1-pound loaf Pepperidge Farm ''Original'' white bread; 1 quart milk or half-and-half; 8 tablespoons butter or margarine, melted; 12 extra-large or jumbo eggs; 1 1/2 teaspoons salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground nutmeg; 12 ounces sharp Cheddar cheese, shredded; 1 pound frozen corn kernels, thawed

Servings: persons

1
Preheat the oven to 375 degrees.
2
Lightly spray a 10-by-16-by-2 1/2-inch baking pan with vegetable oil, and set aside.
3
Cut the crusts from the bread, and discard the end slices.
4
Cut each slice into four squares.
5
Distribute the bread squares over the bottom of the baking pan, and drizzle the butter evenly over the bread.
6
In a large mixing bowl, combine the eggs, salt, cayenne pepper and nutmeg.
7
Beat by hand until thoroughly mixed.
8
Add the cheese and corn, and mix well.
9
Pour the corn mixture over the bread.
10
Bake for about 50 minutes or until the top is golden brown and the center is firm when tested with a knife.

1092

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 1-pound loaf Pepperidge Farm ''Original'' white bread, 1 quart milk or half-and-half, 8 tablespoons butter or margarine, melted, and more.

Yes, John Loring's 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.

That's it — enjoy your meal!

John Loring's Corn Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions