Corn Pudding

Tina Wasserman
Recipe by
Tina Wasserman

Corn pudding was the most common and beloved dessert in the 18th century. The dish dates back to the 17th century, when settlers were introduced to corn and cornmeal by Native Americans.

While corn pudding isn't a dessert by modern standards, it's good enough to eat any time, and it doesn't get easier or better than this recipe!

12 ounces vacuum-packed canned corn
3 Tablespoons flour
1/4 Cup sugar
1/2 Cup milk or non-dairy creamer
1 Tablespoon vanilla
2 eggs, beaten
4 Tablespoons melted butter or parve margarine
  1. Combine all the ingredients in the order listed in a large bowl, making sure to stir the mixture while adding the hot melted butter.
  2. Pour into a 1 1/2-quart casserole dish and bake at 425°F for 35 minutes or until golden.
Additional Notes
  • This recipe can be doubled or quadrupled, but plan on a little more baking time, up to one hour.
  • To prevent small bits of food (like raisins, nuts, or corn) from settling on the bottom of a baked muffin, cake, or pudding, always dust the bits with a tablespoon of flour.
  • Always incorporate eggs into a batter before adding hot, melted butter to the mix. This will prevent the eggs from cooking when coming in contact with the hot liquid (your eggs cannot bind the mixture together if they are already scrambled).