Turkey and Corn Pudding Recipe

Name: Turkey and Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 ml) unsalted butter; 1 medium onion, chopped; 1 16 oz (448 grm). can cream-style corn; 4 large eggs; 1/2 cup (125 ml) evaporated milk; 1/3 cup (80 ml) all-purpose flour; 1/2 tsp (2 ml) salt; 1/4 tsp (1 ml) freshly ground black pepper; 2 cups (475 ml) chopped cooked turkey or chicken; 1/2 cup (125 ml) shredded sharp Cheddar cheese

Servings: persons

1
In a medium skillet, melt the butter over medium heat.
2
Add the onion and cook, stirring often, until softened, about 4 minutes.
3
Transfer to a medium bowl.
4
Whisk the creamed corn, eggs, evaporated milk, flour, salt, and pepper into the onion until combined.
5
Stir in the chopped turkey.
6
Transfer to a lightly buttered 3 1/2-quart slow cooker.
7
Cover and slow-cook until knife inserted into the center of the pudding comes out almost clean, 2 1/2 to 3 hours on high or 300 degrees (150 C.).
8
Sprinkle the top of the pudding with the cheese.
9
Cover and cook until melted, about 5 minutes.
10
Serve directly from the slow cooker.

572

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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: 1 tbsp (15 ml) unsalted butter, 1 medium onion, chopped, 1 16 oz (448 grm). can cream-style corn, 4 large eggs, and more.

Yes, Turkey and 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!

Turkey and Corn Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions