Corn Pudding


This dish is always requested for every family function. The recipe is one my mother made often when I was a child, and she still does for any social functions. This is a custard style corn pudding, and it is really sweet. It’s not meant to be healthy. It’s meant to be jaw-dropping delicious.  It is deceptively simple to make. I hope you will give it a try and that you enjoy it. Note: This recipe is easily halved to make a more reasonable family dinner size in case you are not cooking for a huge crowd.

Corn Pudding

8-12 Servings

This photo is of a half batch prepared.


  • ½ cup butter (margarine will affect this dish’s consistency, please use the real thing)
  • 1 cup sugar
  • 2 cans (14.5 oz.) cream style corn (I prefer Del Monte Brand)
  • 2 cans (12 oz.) evaporated milk
  • Enough water to make 4 cups of milk
  • 6 Tablespoons Cornstarch
  • 4 eggs
  • 2 Teaspoons Vanilla (You can use imitation if you do not have pure vanilla.)


  1. Preheat oven to 400 degrees.
  2. Place stick of butter in a 9”x13” baking dish and melt in preheated oven.
  3. Mix evaporated milk, water and corn starch until the cornstarch is dissolved.
  4. Mix all other ingredients together in a bowl.
  5. Add milk mixture to bowl and blend well.
  6. Pour mixture into melted butter in baking dish.
  7. Bake for 40 minutes.

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3 responses »

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