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A holiday favorite at our house

picture of corn Pudding

Years ago my friend Jamie invited us over to her house for a turkey dinner where she served this delicious Corn Pudding. I asked her for the recipe and it is the one thing that must be included at all our holiday dinners. It is delicious and goes equally well with either turkey or ham. I hope you will try it.

Corn Pudding

2 eggs, slightly beaten
1/4 cup sugar
1 tsp. salt
hearty dash of white pepper
2 Tbsps. melted butter or margarine, slightly cooled
2 Tbsps. flour
1/2 cup milk
1 can cream style corn

Melt the butter or margarine and set aside to cool. In a mixing bowl whisk together the eggs, sugar, salt, flour, and white pepper. Add the melted butter, milk, and creamed corn. Pour into a greased 1 1/2 quart casserole dish. Place the dish in a shallow pan of hot water. Bake uncovered at 350 degrees for about 1 hour and 15 minutes or until it tests clean when you insert a small knife in the middle.

Here is the Corn Pudding in its water bath:

picture of Corn Pudding Water

If you want to bake this in the oven with your turkey or ham at a lower temperature just bake it a bit longer--it will be fine. Leftovers (if there are any) can be reheated in the microwave. It's a good idea to work out the arrangement of your baking pans ahead of time. I put my roaster which will hold the ham or turkey in first and then the other casserole dishes, etc. to see how far apart I need to space the oven racks. It's much easier to adjust everything when the pans are empty and the oven is cool!

Here's a picture of the Corn Pudding plated up and ready to be eaten:

picture of Corn Pudding Plated

Hope you had a wonderful Thanksgiving feast with all of your favorite dishes too.


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8 Comments on “A holiday favorite at our house”

  1. #1 carol
    on Nov 28th, 2010 at 8:36 pm

    Mrs Loach,
    Thank you for yet another great recipe. I have a file on my computer desktop always ready just so I can put your great recipes in it. I use many of the ones you have listed since they are often so user friendly and you give great directions! Thank you!!

    One question on this one. I love corn pudding so I was excited for this recipe. Do you think it might be somehow adaptable if I dont have cream style corn? I can get regular corn in a can on occasion (it is hit or miss but sometimes they have it here and when they do I buy it up since it is usually cheap) I just wondered if there might be a way to cream the corn some before I make this? Curious if you have any professional thoughts on that? 🙂

    thanks again for your great postings! I have several things I make regularly that have come from your posts.


  2. #2 Ann B.
    on Nov 28th, 2010 at 10:26 pm

    Question: I’ve always wondered about corn dishes that call for just a can of creamed corn as the corn part of the dish. The creamed version is usually more cream than corn. Does the dish have enough corn in it? Or does it call out for a can of plain corn as well (or frozen)? Thanks for the info.

  3. #3 Becka
    on Nov 29th, 2010 at 8:01 pm

    Ann B, this recipe seems to have enough corn to suit us. The original recipe that I got from Jamie stated that you could use either a can of the creamed corn or 2 cups of grated fresh corn. Since I generally make this in the fall, winter, and spring (Thanksgiving, Christmas, and Easter) I use the canned cream style corn. 🙂

  4. #4 Becka
    on Nov 29th, 2010 at 8:14 pm

    I am glad that you are able to use some of the recipes that I have posted. I try to post them how I actually make them with all the modifications, etc.
    The original recipe said that you could either use a can of cream style corn or two cups of grated fresh corn. I generally use the canned corn because I have it on hand throughout the year when I’m most apt to be making this dish. I have a friend who lived in France for several years and could not get the cream style corn. She told me she would put a can of regular corn in the blender with a little of the liquid or a small amount of milk and then blend it slightly to “cream” it. If you don’t have a blender you could try the recipe with the regular canned corn and see how you think it tastes. I think it would still be good.

    Thanks for your blog as well. You are on my blog roll and both Rob and I enjoy keeping up with you and your family and your work there.


  5. #5 Rhonda
    on Nov 30th, 2010 at 9:31 am

    What a delicious looking plate of Thanksgiving yummies! I have used this recipe with regular whole-kernel canned corn, and we like it–but we like corn, and it does have a strong taste. My recipe, however, does not call for the water bath element. What does the bath contribute to the dish? Thanks!

  6. #6 Vikki
    on Nov 30th, 2010 at 4:45 pm

    Thanx again for another interesting recipe! I’ve made a number of the ones you’ve posted – some have been real hits like your stuffed shells, which has turned out to be a regular on the menu.

  7. #7 Becka
    on Dec 6th, 2010 at 2:40 pm

    Rhonda, Sorry it has taken me so long to respond to your question. I think the purpose behind the water bath is to prevent curdling when you have a mixture that is high in milk and eggs. The hot water is supposed to “temper” the proteins. I have often wondered if it would work without the water bath though. 🙂

  8. #8 Marilyn
    on Dec 19th, 2010 at 7:36 am

    This sounds so good. Other recipes I’ve seen for a similar casserole call for a packet of Jiffy cornbread which is not available here. I will definite try this one.

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