Corn Pudding

Yield:
4 servings
Level:
Easy
Directions

Beat 4 ounces softened cream cheese, a 15-ounce can creamed corn, 3/4 cup thawed frozen corn, 1/2 cup cornmeal and 1/2 chopped onion. Stir in 2/3 cup milk, 3 tablespoons melted butter, 1 beaten egg, 1 tablespoon sugar, 1/2 cup shredded cheddar, and salt and pepper. Spread in a buttered 1-quart casserole dish and bake 50 minutes at 350 degrees. Let stand 10 minutes before serving.

Photograph by Antonis Achilleos


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    I didn't make this for Christmas this year and it was missed by my family! Will make for New Year's dinner. It is easy and delicious.
    Made this for a Thanksgiving lunch at work and it was a big hit. I doubled the recipe let the corn meal soak up a little, omitted the onion and baked for a little longer and it wasn't grainy at all.
    Not exactly like I expected. Tasted very much like a quiche, maybe too much onion. It was good otherwise, but I was hoping for more corn flavor.
    This was okay, but honestly, Ina's recipe is way, way better.
    I have never had anything like this before, but decided to test it for a thanksgiving vegetable. Wow, It was terrific, my husband, who was not too excited about this, ate half of the dish. I didn't have any problem with the texture, it all turned out beautifully. I can't wait to have the family try this!
    I have used this recipe again and again, and it never fails to win compliments! I've made this recipe WITHOUT the cream cheese, and it tastes just as yummy plus it saves a few calories! I also prefer to not use the frozen corn. I use two cans of cream style corn and it gives a better texture. That's just my opinion, of course. But that's the thing with a really good recipe. You can adapt the recipe to your preference and it'll still be a winner. And this recipe is definitely a WINNER!
    I made mine a tad differently which really seemed to enhance the flavor. I used a 20 oz, package of frozen yellow corn (thawed, added a can of well-drained green chiles, and increased the cheddar to 1 cup. It has an entirely different texture -- less grainy. Plus, because of the addition of the chiles, it goes well with almost anything TexMex.
    My family and friends loved this recipe when I made it for Thanksgiving. They just prefer that there be no onions in it, and it still tastes delicious.
    Awesome recipe! Absolutely delicious. I made it at Thanksgiving and EVERYONE gave two thumbs up and requested it be made at Christmas as well. So here I am, mixing it together right now! Recommended!
    This was an add on side dish that was a resounding thumbs up for next years holiday meals. I substituted John Copes's canned corn for all the corn used in this. I hope this is available in all areas because it made the recipe. I doubled the batch and glad I did had everyone coming back for seconds.
    I tried this recipe and was very disappointed, I found it very bland and a little gritty.
    The cornmeal remained very grainy. Also the middle of the casserole did not set. Terrible!
    This was the most tastful corn pudding ever i love how its so easy to make. Man was it delish. Im planning on making it again but this time maybe more for thanksgiving.
    Can't say I liked the resulting flavors. I was expecting something sweeter. I think the cornmeal doen't really work. It has it own flavor.
    This reminded me of my childhood. My grandmother use to make spoon bread and I loved it. It is a great simple to make dish. I substituted frozen corn because I did not have any canned corn and it turned out great. Have made this several times and shared this receipe with others. LOVE IT.
    Made this last Christmas, everyone enjoyed it so much i,m often asked to make it for special occasions.
    Absolutely Delicious! I used fresh corn instead of frozen which made it sweeter. Did not need the sugar!!!
    I tried this because I had a lot of leftover cooked corn from Memorial Day, and I was looking for a recipe to use instead of the ubiquitous Jiffy Corn Muffin Mix corn pudding recipe. This has a nice flavor and texture. I used about 3 cups of cooked corn instead of the two canned corns. I used buttermilk instead of regular milk. I added about 2 tablespoons of Greek yogurt (to replace some of the creaminess of creamed corn. I didn't use the cheddar. And I added a crushed cornflake/melted butter/sugar topping. I made it for dinner, but my son tried it for an after-school snack and liked it a lot.
    Delicious with a ham dinner. Everyone raved about this and asked for the recipe!
    Great taste, easy to make. A real hit with the family for Christmas dinner. Great even heated up as a leftover. I will definitly make this again.
    I never had corn pudding before. This recipe was great. I love it. Easy and delicious.
    I doubled everything, except the cheese, used whole kernel corn instead of frozen corn & used onion powder instead of onions, but it was wonderful.
    So easy & very delicioius!!! Very moist and very tasty! I added extra frozen corn for the corn lovers in my house. I have never had a dish like this so I was worried how it would be. No worries, it was excellent! I will be adding this to my special recipe collection.
    This was good, but not great!! I had this dish over a family friend's house during New Years and it was wonderful because I dislike corn bread but it was a different passage way between it. So I had to look up the dish for a Sunday meal. My mines was not as gritty because i did not use as much cornmeal but next time I will add another can of cream corn and cheese and maybe it will come out better. But it was not like what I had on New Years. The college kid will try again.
    Seriously, the best I've tasted! I didn't want the cheese, so I left it out, and put in some minced red, green and orange bell pepper along with the onion, I guess about 1/2 cup total. The consistency of the pudding was so nice -- sort of a creamy soft spoon bread. I will be making it again, but will try it as a main dish with some cubed ham in it.
    This was the most excellent corn casserole I have ever had! Thanks, Paula!
    I made this recipe this past Thanksgiving. It was a huge hit! it's like a creamy corn bread, but it's also like a supercharged creamed corn.
    Made this dish for Thanksgiving and was very disappointed. It had a very grainy texture probably from the cornmeal and it did not set up in the center, it remained very runny so I would suggest cooking longer then what it calls for.
    Delicious, this was my first year making it and there were no left overs. I added half a cup of hot sauce and cubed white cheese (queso blanco) to the recipe and it was simply amazing!!!
    I wanted to change up my corn pudding this year and found this recipe. It was absolutely perfect and everyone loved it. I doubled the recipe and left out the cheese. I think I will be giving up my previous recipe passed down from my aunt and making this one my own!
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    This recipe is featured in:

    The Best Thanksgiving Side Dishes