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Creamy Corn Pudding

User Rating 4.5 Star Rating (8 Reviews)


Corn Pudding

Corn Pudding

Photo: Diana Rattray
This corn pudding is very tasty, and it's the perfect accompaniment for a roast or baked ham.


  • 4 tablespoons butter
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 1 can (approx. 15 ounces) cream-style corn
  • 1 can (approx. 15 ounces) whole kernel corn, or about 2 cups frozen thawed
  • 3 eggs, separated


Heat oven to 350°.

Melt butter in a saucepan over medium-low heat; add flour, stirring until mixture is well blended. Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. Mixture will be thick. Remove from heat and stir in cream-style and kernel corn. Lightly beat egg yolks, and then add to the corn mixture. In a grease-free bowl, beat egg whites until stiff peaks form. Fold egg whites into the mixture. Transfer to a 2-quart buttered casserole. Set the casserole in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 1 inch. Bake for about 45 minutes.
Serves 6.

More Corn Casserole
Corn Casserole with Bacon
Ham and Corn Casserole
Creole Corn Casserole
Corn and Rice Casserole
Cheddar Corn Casserole

Corn Recipe Index


Slow Cooker Recipes | Casseroles | Main Recipe Index

User Reviews

Reviews for this section have been closed.

 4 out of 5
Microwaveable, Member Pammajoy

I cook quite a bit so I'm not averse to adjusting recipes when I know the outcome I'm trying to achieve. I used olive oil instead of the butter to make it healthier, used three whole whisked eggs instead of the whites, and added parsley and garlic powder. Microwaved it in my Pampered Chef deep covered baker for 15 minutes. Came out dense, creamy and steamy but not too heavy. Like a nice baked pasta casserole in texture. The kids loved it as an accompaniment to tomato soup and roast beef tonight.

3 out of 3 people found this helpful.

See all 8 reviews

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