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Corn Pudding

Corn Pudding


This sweet quick and easy side dish is perfect for everyday and special enough for your holiday table!


  • 1 (15 oz) can creamed corn
  • 1 (12 oz) can evaporated milk
  • 1/4 cup sugar
  • 1/4 cup flour
  • 4 tablespoons softened butter
  • 1 teaspoon salt
  • 2 eggs

For the topping

  • 2 tablespoons butter
  • 2 teaspoons brown sugar
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 450 degrees. In a large mixing bowl pour together all the ingredients and whisk until well combined.
  2. Pour mixture into a baking dish (either 8 or 9 inch round, or 8×8 or 9×9 square). Sprinkle topping over the corn mixture and bake for 35-40 minutes. It should be bubbly and hot, with the center starting to firm up. The corn pudding will look a little jiggly, but will become more firm as it cools. This is best served at room temperature or slightly warm.

For the topping

  1. Mash together the butter, brown sugar and cinnamon. (If the butter is cold, I find using clean hands is the best way to do this. Sprinkle some extra cinnamon on top to give that extra golden color. 


*Recipe can easily be doubled. Just use a larger baking dish and increase baking time another 15 or 20 minutes.