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Corn Pudding for Thanksgiving

I've never made corn pudding before, but would like to add it to our Thanksgiving dinner. Could you offer a no fail and wonderful recipe? Thank you!

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  1. This is a fantastic corn pudding recipe. A good combination of savory and sweet. I have made it quite a few time and I've always been happy with the results. I usually double the recipe and bake it in a 13x9 in baking dish for the Thanksgiving crowd. It will likely need more time in the oven than the recipe calls for. http://www.epicurious.com/recipes/foo...

    2 Replies
    1. re: lesliedm3

      Yum, leslie. Corn and chives love each other.

      1. re: lesliedm3

        Yes, I've been making that one recently, too! It has more or less replaced our family's traditional version. I use half the sugar, though, since I find it to be quite sweet.

        I think there are (at least) two distinct dishes called "corn pudding" out there, though-- the sturdier one with cornmeal and sometimes molasses (like an Indian pudding), and this savorier, more custardy kind. The corn chive pudding is the latter.

      2. 2 cans cream style corn
        1 can whole kernal corn- drained very well
        2 eggs, beaten
        1/2 cup of sugar
        2 tablespoons flour or cornstarch
        1/2 tsp salt
        dash of pepper
        1 cup cream

        Combine all ingredients. Pour into greased casserole dish and dot with butter. Bake at 350 until set- about 45 minutes.

        1. I had a great version a few years ago at the Shaker village in Canterbury NH, and recreated it at home. It was a savory bread pudding using cornbread. Sweat some shallots, onion, or scallions in butter until translucent, then stir in some corn kernels (fresh, frozen, canned - whatever). Make a custard with light cream or half&half and egg, S&P, combine with the onions and cubed cornbread, soak, then bake just like any standard bread pudding recipe.

          1. I almost forgot to, but just bought the corn yesterday at the farmstand and cut off kernals and froze for the pudding. I do a custardy one, and cook an hour in a water bath. Sweetened with Capt Morgan rum, or maple syrup if you like. It's an eastern Long Island version, if you want I can write out.

            4 Replies
            1. re: coll

              Coll please share recipe when you have a minute That sounds delicious Tx

              1. re: capeanne

                Here it is, I was surprised to see all these recipes calling for a half cup of sugar. The corn is so sweet, I just use a tablespoon. But maybe because it's fresh corn (sort of).
                It's pretty good if I do say so myself.


                2 cups fresh corn kernals (for Thanksgiving, buy some Sept/Oct and freeze)
                2 cups milk
                2 Tbsp cornstarch
                3 eggs, well beaten
                1 tsp maple syrup or other sweetener
                1 tsp salt
                large dash of rum, preferably Capt Morgan spiced
                melted butter to coat dish

                Stir together: corn, milk cornstarch, eggs, syrup, and salt til well mixed. Wipe 1 1/2 qt pan with melted butter (I like to use an 8 or 9" round pyrex), then place in larger pan filled with 1 inch water. Bake 350 for one hour or until tests clean with knife.

                That's it! Hope you like it.

                1. re: coll

                  Many thanks Coll. Cut pasted and printed...and Cutchogue according to Wiki is the sunniest part of NY State !! Didn't know that.....

                  1. re: capeanne

                    Me neither, it sure wasn't this weekend! But nice nonetheless.

            2. I made it last Thanksgiving for the first time, and it was delish. Used recipe off of Food Network, Tyler somebody I think. i will see if I can find it for you.

              1 Reply
              1. re: ejpnyc

                I think this was it. I guess, not officially corn pudding...