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Grandma's Corn Pudding

Ray: "Great taste. I’ll make this again." Read More
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Grandma's Corn Pudding

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  • 5 eggs
  • 1/3 cup butter (melted)
  • 1/4 cup white sugar
  • 1/2 cup milk
  • 4 Tbsp. cornstarch
  • 15.25 oz. whole kernel corn
  • 29.5 oz. cream style corn
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    NutritionView More

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    Calories270Calories from Fat110
    Total Fat12g18%
    Saturated Fat6g30%
    Trans Fat
    Calories from Fat110
    Total Carbohydrate38g13%
    Dietary Fiber2g8%
    Vitamin A10%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Ray 2 years ago
    Great taste. I’ll make this again.
    Reviewer Profile Image
    MSYLVIA S. 2 years ago
    Very delicious, I will definately use it again
    Reviewer Profile Image
    Andrea Toston 3 years ago
    Pretty good. Might be better with some additions like cheese, bacon, jalapeños, or corn meal. Came out looking beautiful.
    Reviewer Profile Image
    Mary S. 3 years ago
    It was great, served at a southern ladies luncheon and they all loved it.
    Reviewer Profile Image
    Baker-Stasiak 3 years ago
    I made this for a covered dish dinner and it was a huge hit. I made it in the crock from my crockpot in the oven so that we could keep warm all evening. Since I had made with a dozen eggs it took a little longer in the oven.
    Reviewer Profile Image
    Xxxx boundurant 3 years ago
    I made this this afternoon for Thanksgiving dinner there has been a stampede at the kitchen since I made this I've made it before my mother made the recipe but I can never perfect it like her this was a very very good recipe thank you so much
    Reviewer Profile Image
    Apryl Evans 3 years ago
    I made this months ago. My disabled sister who lives with me loved it. I am making again today. You have this aside soup for lunch, at breakfast with coffee or tea, or with a chicken or turkey dinner. Its delicious!
    Reviewer Profile Image
    rhonda g. 3 years ago
    it was very good. i only used 4 eggs and add both brown and white sugar. i also added bacon grease.
    Reviewer Profile Image
    John Ginter 3 years ago
    I cut the eggs to 3, and switched the corn around. Thanks for the recipe!
    Reviewer Profile Image
    DeHonor Campbell 3 years ago
    It wasn’t quite as sweet as my family likes, but it was good. I will definitely make it again but I’ll increase the sugar and maybe add some cinnamon
    Reviewer Profile Image
    Letting S. 4 years ago
    ok...but not as sweet or comforting as the ones I'd grown up on nor did it brown enough. granted instead of cow milk I used almond so don't know if that made much of a difference. added an addl half cup sugar and cinnamon before broiling on lower rack for 10. 👍👍👍💕
    Reviewer Profile Image
    LaDell Crookston 4 years ago
    I made this for Christmas dinner Everyone loved it! It is just the right amount of sweet, and the contrast between the custard’s smoothness and the chewy corn texture creates a pleasing contrast.
    Reviewer Profile Image
    Sean 4 years ago
    Turned out very good. I cut the sugar in half and will probably leave it out next time. I would probably use cream instead of the milk next time also.
    Reviewer Profile Image
    LaShawn Smith 4 years ago
    Great everyone loved it.
    Reviewer Profile Image
    Stacey Gales 4 years ago
    Turned out better than I expected. I used a bain-marie to give it a more custard like texture, which Ik I'm used to.
    Reviewer Profile Image
    Vicars 4 years ago
    deliciouso!!! would def make again and again!!!
    Reviewer Profile Image
    TWATTER TWATSRUS 4 years ago
    It wasn’t the right consistency...I also thought it might be a bit sweeter...
    Reviewer Profile Image
    Sharon D. 5 years ago
    I have made for several different people- recently a pot luck - where it was a big hit! Better than my grandmother’s actually!
    Reviewer Profile Image
    Zona 5 years ago
    Great, super easy and very tasty
    Reviewer Profile Image
    Erin Jones 6 years ago
    I have made this for every holiday dinner for two years now and it is always a hit. Someone always asks for the recipe. Like other reviewers have started, make sure to use a flat 2 quart Pyrex dish otherwise it won't turn out right. I have not done that but I can tell it would be an issue. Also this needs salt and pepper. You can add it before or after baking but they are definitely needed ingredients and change the flavor for the better.