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Creamy Corn Pudding

I used to love this Creamy Corn Pudding when I was five years old. To me, it’s still perfect, both as a holiday side dish or served next to a BIG barbecue sandwich. It’s one of the most versatile dishes I’ve ever had. Back when I was five, this was the only dish I’d eat when I went to my grandmother’s house. This, however, caused a lot of tension. My parents wanted me to eat a variety of foods, but my granny would protest, imploring them to let me have “whatever the darling wants!”

Corn pudding recipe by Stacy Lyn Harris

You can substitute fresh or frozen corn with canned creamed corn. If you’re buying fresh corn ears, pick the ears with bright green husks and full and milky kernels. To remove silk from corn, use a wet paper towel.

Creamy Corn Pudding




  • 4 tablespoons melted butter divided
  • 1/4 cup bell peppers diced
  • 1/4 cup onions diced
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 cups corn fresh or frozen
  • 1 1/3 cup milk
  • 2 eggs


  1. Preheat oven to 325 degrees.

  2. In a large sauté pan, sauté bell peppers and onions in 2 tablespoons of butter.

  3. In a large bowl, mix flour, salt, sugar, and corn.

  4. Add eggs, milk, remaining butter, and sautéed vegetables. Pour mixture into casserole. Place in a roasting pan and pour water halfway up the casserole.

  5. Bake at 45 minutes or until pudding is golden brown.

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