The best corn pudding I ever had was probably the first one I ever tasted. I was ten or eleven years old and we hadn’t lived on the Eastern Shore for very long. We were at a buffet dinner and everyone dished a golden brown spoonful onto their plate. It was sweet and buttery and loaded with corn. I loved it. Growing up, corn pudding was served at holidays, family get togethers and church suppers. Rarely was it a part of a weeknight meal. It’s a shame, really.
Corn pudding can be made from fresh, canned or frozen corn kernels
A standard four serving bag of frozen corn is the easiest choice for making this casserole, but if you happen to have some extra corn on the cob, cut the kernels off and use them. Set the frozen corn in the fridge in the morning to allow it to thaw (or take the microwave assist). You’ll need about 2 and a half cups if using fresh or canned corn. No matter which type of corn you choose, be sure to drain it before adding to the custard.
The first and best corn pudding I ever had no doubt used sugar as a sweetener. The super sweet varieties of corn weren’t as prevalent in the early 1970’s. Nowadays sweet corn is very sweet and sugar can probably be omitted from the recipe if you prefer, especially if you use sweetened condensed milk, as I did. It mixes well with the eggs and it’s easy to find in the stores. In Spain it’s sold in squeeze bottles for coffee but I like to use it to make crema de limon, so we usually have some on hand.
When all mixed together this recipe fills a 8″ x 4″ loaf pan or 1 1/2 quart souffle dish. If you use a regular baking dish it won’t take as long to cook but you might not get the same texture. You’ll have to experiment with the baking times. The top should be golden brown and the custard should be just set. The middle might wiggle a little bit when shaken but it won’t be wet if you test it with a knife.
Ingredients
- 3 eggs, beaten
- 3 tablespoons melted butter
- 3 tablespoons sweetened condensed milk
- 2 tablespoons flour
- 1 cup milk preferably whole
- pinch of grated nutmeg optional
- salt and pepper to taste I used 1/2 teaspoon of salt and several grinds of pepper
- 1 thawed pack frozen corn four servings (about 2 1/2 cups fresh or canned corn)
Instructions
- Preheat the oven to 350°F/180°C. Prepare a 8x4" loaf pan with cooking spray.
- In a large mixing bowl, beat the eggs with the melted butter, condensed milk and flour until well blended.
- Stir in the milk and seasonings.
- Add in the corn and combine.
- Transfer to the loaf pan and spread evenly.
- Bake for 40 - 50 minutes or until the top is golden brown and the custard is set.
Notes
When I was growing up, I had one friend whose Mom used corn pudding as the base for a more substantial meal. It seemed like there was always a passel of kids over there and it was an economical way to stretch the food she had on hand. She would add stewed tomatoes, diced onion and chopped ham or bacon if she had any. Oftentimes she’d add some grated cheese into the mix as well. It was a good meal along with a simple salad.
What could i use instead if sweetened condensed milk?
Hi Linda, if you don’t have sweetened condensed milk on hand you can make your own by combining 1 1/2 cups dairy or plant based milk and 1/2 cup sugar (or the equivalent of your chosen sweetener) in a small saucepan. Bring it to a boil and stir until the sugar is dissolved. Turn the heat down and continue to cook until the liquid reduces to where it’s like a thick syrup.
You could also try leaving it out completely and substituting 1/2 cup sugar (more or less to taste). Beat the sugar with the eggs, milk and flour.
If I triple the recipe, how maNy eggs will I need to use?
Hi Betsy! If you click or tap the blue number next to number of servings a slider will pop up that allows you to adjust the number from 4 to 12 servings. The quick answer is 9 eggs, but if you’re worried about the custard being “eggy” tasting, you could probably go with 7 or 8 large/extra large eggs and increase the sweetened condensed milk or milk by a couple tablespoons (depending on how sweet you want it).
I’ve doubled the recipe, and it was fine, but I’ve never tripled it. Please let me know how it works out!
Can I make now and bake later in the day?
Sorry for the late reply, Pat. You probably don’t need an answer now, but I am sure it would work out fine as long as the corn has been thawed and/or drained thoroughly.
Can I double the recipe?
Hi Judy, sorry for the late reply. You can certainly double the recipe. You’ll just need to cook it in a larger casserole dish or split it between two loaf pans. Good luck!
Going try it.
Thank you, I made this for my grandsons preschool Thanksgiving celebration. It was AWSOME! I had people telling me how delishes it was. I made one small adjustment, I use 6 tablespoons of the condensed milk instead of 3. Fabulous
That is so good to hear, Tanya. Thank you for letting me know!
Always a great dish for pitch-ins.
I won’t pass it by, that’s for sure! 🙂
Corn really has gotten sweeter over the years. Rarely have a bad ear these days — love it! Love this recipe, too. Great way to use corn — thanks.
Thank you, hope you get a chance to make it soon! 🙂