How To Make Corn Pudding

Sweet Corn and Southwest Flavor

Corn is one of the most versatile ingredients on the planet, and yet, it is most often served straight out of the can. This recipe was passed onto me by an old family friend and has been adapted to include onions and peppers. Adding a cup of bacon and shredded cheese makes this an entrée of its own. Since this recipe bakes for nearly and hour and a half, I almost always serve it with a roast. Have fun with it!

Corn Pudding

Yield: 4-6 servings


2 Cups Creamed Corn
1 tsp. Salt
2 Tbsp. Flour
3 Tbsp. Butter
1 Tbsp. Sugar
3 Eggs beaten lightly
1 Cup Milk
1 Tbsp. Olive Oil
1 Small Onion-Finely Chopped
½ Red Bell Pepper, Diced

  1. Grease a 2 quart casserole dish. Preheat oven to 325 F.

  2. In a medium sauté pan, heat oil over high heat until shimmering. Add onions and sauté until brown on edges, 2-3 minutes.

  3. Stir in pepper and cook additional 3-5 minutes. Remove from heat, turn off stove. Set aside to cool.

  4. Blend flour into corn with a fork. Add sugar, milk, salt and butter. Stir in eggs and sautéed veggies. Pour into greased casserole dish and bake for 1½ hours or until firm.


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