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Corn Pudding recipe from Taste of Southern.

Corn Pudding

  • Author: Steve Gordon
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 - 6 servings 1x
  • Category: Side Dishes
  • Method: Bake
  • Cuisine: American


Follow our complete, step-by-step, photo illustrated instructions on how to make this Corn Pudding recipe using fresh corn. Canned or frozen corn can be used, but we like fresh the best. I think you will too



  • 2 cups fresh Corn
  • 3 whole Eggs
  • 1 cup canned evaporated Milk
  • 2 Tablespoons Butter, melted and cooled.
  • 1 teaspoon Salt
  • 3 Tablespoons Flour
  • 1 Tablespoon Sugar
  • Dash of white pepper


  1. Cut corn from the cob if using fresh. Place corn in a large mixing bowl.
  2. Beat eggs, in a separate bowl, until light and fluffy.
  3. Add eggs to corn mixture.
  4. Add milk.
  5. Add butter.
  6. Add salt.
  7. Add flour
  8. Add sugar.
  9. Add pepper.
  10. Stir all ingredients together until well combined.
  11. Butter a baking dish.
  12. Spread the corn mixture into the baking dish.
  13. Place baking dish in a larger pan with high sides.
  14. Fill outer pan with boiling water, about half way up the side of the corn dish.
  15. Place in preheated oven at 250F degrees.
  16. Bake until firm and lightly browned on top, about 45-60 minutes.


Placing the dish in the water will keep it from over cooking and will help it to cook slower. If it cooks too fast, the eggs and milk will curdle. Patience is the key.

Keywords: Corn Pudding, fresh corn, southern corn pudding, made from scratch