Have you ever tried Corn Pudding?  

It’s a great Thanksgiving or Christmas side dish, but it’s so versatile, it can be served anytime.

Back in the day, it was expected that, every few years or so, a church would compile a recipe book as a fundraiser.

My mom and aunt’s church did this, and I was given a copy. Truthfully, I tried two or three recipes. I wasn’t exactly a super-chef then!

Now, however, I’m a better cook and love trying new recipes.

My husband jokes that if I make something he likes, he probably won’t see it again because I switch up menus so much!

Corn Pudding Recipe:

Recently, I found a recipe for Corn Pudding. You know, the kind that grandma used to make.

I couldn’t resist.

We were having chicken and green beans for dinner, and Corn Pudding seemed like a good addition.

What I love about this recipe is that you can make it in advance and then refrigerate it to bake later.

Corn Pudding

I love that!

 

If you enter your email on our Hello bar at the top of our home page, we will be happy to send you FREE a party guide filled with delicious recipes your guests will love! You will love the versatility of these foods and their ease of preparation. We totally respect our readers’ privacy and would never, ever sell personal information. Prepping in advance saves me time and stress, so I do it whenever possible.

 

The recipe itself has only eight ingredients: whole kernel corn, butter, sugar, flour, salt, nutmeg, eggs, and milk.

You probably have all of these in your kitchen right now!

Mix everything and either refrigerate it for later or pour the mixture into a casserole dish sprayed with non-stick spray.

Corn Pudding

Bake at 350 degrees for 40 minutes.

Totally easy and delicious, Corn Pudding will be your favorite go-to side dish! 

Corn Pudding

 

Pin to make later!

 

 

Corn Pudding

(Looking for another tasty side dish? Click here for my recipe for marinated green beans!)

Pin to read later! 

 

 

Corn Pudding
Vintage-style Corn Pudding like grandma used to make!
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Ingredients
  1. 1 can whole kernel corn, drained
  2. 3 T. butter, melted
  3. 2 T. sugar
  4. 2 T. flour
  5. 1/2 t. salt
  6. dash of nutmeg
  7. 3 eggs
  8. 1 3/4 c. milk
Instructions
  1. Mix all ingredients.
  2. Pour into casserole dish sprayed with non-stick spray.
  3. Bake at 350 degrees for 40 minutes.
Notes
  1. Ingredients can be mixed and stored in the refrigerator for later.
  2. Margarine could be substituted for butter.
  3. I used 2% milk, but whole milk or skim could be substituted.
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