HomeVegetables Corn Corn Pudding – Noreen’s Recipe

Corn Pudding – Noreen’s Recipe

Comments : 1 Posted in : Corn, Side Dish on by : Noreen Tags: ,

Serves: 5

1 each large egg, beaten
¼ cup sugar
½ cup 2% milk
1 can, 15.25 ounces, whole kernel yellow corn, drained
½ teaspoon salt
Small pinch of pepper
1 tablespoon butter, slivered

Preheat oven to 400°

Use a fork or whisk to mix egg and sugar in a glass or CorningWare® loaf pan, add milk and mix well. Stir in corn, salt, and pepper, top with butter and bake 30 minutes or until firm on top.

Can be baked along-side other dishes in the oven. If the other dish requires a lower temperature, just add more minutes to the corn pudding baking time, such as 40 minutes at 375° or 50 minutes at 350°, depending upon your oven.


One thought on : 1

  • Linda
    October 27, 2013 at 7:39 pm

    The first time I tried corn pudding, it was at Noreen’s house back around 1972. I loved it and asked her for the recipe. Lori tells me this is her favorite version of corn pudding.

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