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Creamy Corn Pudding

Creamy Corn Pudding
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Serves 8| Hands-On Time: | Total Time:



  1. Preheat oven to 350° F. Butter an 8-inch square or another shallow 2-quart baking dish.
  2. Heat 3 tablespoons of the butter in a small skillet over medium heat. Add the onion and ¹/₄ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes.
  3. In a blender, combine the cream, eggs, flour, sugar, 2 cups of the corn, the remaining 3 tablespoons of butter, 1 teaspoon salt, and ¹/₄ teaspoon pepper; blend until smooth. Add the onion and the remaining cup of corn and pulse once, just to combine.
  4. Pour the mixture into the prepared baking dish and bake until set but still slightly wobbly in the center, 50 to 60 minutes. Sprinkle with the chives.
By November, 2012

Nutritional Information

  • Per Serving
  • Calories 413
  • Fat 35g
  • Sat Fat 21g
  • Cholesterol 239mg
  • Sodium 404mg
  • Protein 8g
  • Carbohydrate 19g
  • Sugar 6g
  • Fiber 2g
  • Iron 1mg
  • Calcium 65mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
The corn pudding can be made up to 1 day in advance; refrigerate, covered. On Thanksgiving Day: Bring to room temperature, then reheat, covered, at 350° F until warmed through, 10 to 15 minutes. Sprinkle with the chives just before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.