Frequent Contributor
Posts: 147
Registered: ‎03-21-2010

Re: Corn pudding recipe help

[ Edited ]

Here is one that was posted by ECBG. 


 I actually made a small size last night (1/4 of the recipe, used

8.25oz can creamstyle corn) and used corn meal instead of the flour.  Next time I will use 1/2 flour and 1/2 cornmeal.  Pretty simple recipe no jiffy mix. 


ECBG says:


Corn Soufflé


Preheat oven to 350 degrees


2 C frozen thawed Whole Kernel corn, drained

2 cans cream style corn

4 Tbsp. sugar (may be slightly decreased)

4 Tbsp plain flour

4 Tbsp Whipping cream or half and half

4 eggs, beaten


Combine all ingredients


Pour into buttered 3 qt baking dish


Bake 1-1 1/2 hours until golden


Fantastic with fresh green beans.


*Doubles well.  I use my 5 qt. Corningware casserole.


LOVE this one!  I could eat it for breakfast!Smiley Happy