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Easy Recipe for Baked Cream Corn Pudding

Updated on March 27, 2015

Baked Corn in Round Casserole


Baked Corn or Corn Pudding

For over a decade, I have made this recipe for every one of my family's get togethers, and the debate continues: Is this baked corn or corn pudding? This recipe makes a thick creamed corn that is perfect at Thanksgiving and Christmas dinners. The recipe can be doubled for large gatherings, and it tastes even better (in my opinion) reheated the next day.


  • 2 cans (14.75 oz) creamed corn
  • 2 large eggs, lightly beaten
  • 1/4 cup melted butter
  • 1/2 cup milk
  • 3 tbsp all-purpose flour
  • 2 tsp sugar
  • 2 tsp baking powder
  • Salt and pepper to taste

Preheat oven 350 degrees F. In a 1.5 quart baking dish, such as a casserole or glass dish, combine all the ingredients above. You do not need to grease the baking dish. Mix thoroughly. Bake at 350 degrees F for 50 minutes or until top is lightly brown. Remove from oven and let set for 2 minutes before serving.


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    • bizna profile image

      JUDITH OKECH 5 years ago from NAIROBI - KENYA

      I need to try this at home, i love experimenting.

    • lucybell21 profile image

      Bonny OBrien 5 years ago from Troy, N.Y.

      I really like this recipe, and look forward to making it soon.

    • profile image

      stessily 6 years ago

      lizyetter: Your baked corn is photogenic and assuredly delicious! The simplicity of this recipe makes it perfect for holidays and throughout the year. And your directions about "pepper to taste" will receive a heavy-handed sprinkling from me of both white and black pepper.

      Thank you for sharing.