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Corn Pudding

Recipe: Corn Pudding


    Around our house we have a little bit of "Southern" flowing through my husband's veins so, every once in a while he'll ask for Southern food. This time it was corn pudding and I was only too happy to oblige.

    I've tried probably a dozen or more corn pudding recipes over the years. My mission in this undertaking was to do some research and try to figure out a good-tasting pudding that was as easy as possible. I managed to get it down to putting everything in one bowl and stirring it up. Put it in the pan and bake it. Can't get much easier than that!

    For you Southerners, it might not be as fluffy as the recipe your granny used to make. And it may not be as creamy as some other recipes, but this one is a sure fire win for the cook and a hit at the table. Use it as a side dish instead of potatoes, or use it for a breakfast or brunch item. It's about as versatile as they get.

Serves 6 to 8


    2-1/2 cups corn (That can be about 3 ears depending on cob size or, if corn is out of season, you can use a 16-oz bag of frozen corn.)
    1/4 cup white sugar
    1/2 tsp salt
    2 Tbl flour
    2 Tbl breadcrumbs
    1/3 tsp baking powder
    1 cup milk (Lowfat is fine.)
    4 large eggs
    1 cup shredded Wisconsin cheddar cheese


    Spray a 9- by 13-inch pan with olive oil spray or lightly grease it. Mix all of the ingredients in a large bowl. Do this with a spoon or spatula so you don't smash up the corn. Pour the batter in the pan and bake at 375 degrees for about 45 minutes. The top will be slightly browned and a knife inserted in the corn pudding should come out clean. If the knife does not cone out clean, bake it a bit more. For the creamiest taste, serve it immediately. It still tastes great served a bit later or even reheated the next day.

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