I was planning to blog about a few other things this week but have noticed over the past few days that just about the only thing on most people’s minds is their Thanksgiving menu. I’ve actually had several emails from friends and co-workers requesting recipes for a couple of specific things, so I decided I should share them with the world (or at least my lovely devoted readers)!

Every year we have a Thanksgiving potluck at work, and every year I bring the same thing- Corn Pudding. Actually, a couple of my co-workers probably wouldn’t allow me to participate if I didn’t bring it. When the sign-up sheet comes out, I’m not even the one that signs myself up anymore, yet mine is the first name on the list, with a big CORN PUDDING out beside it. No joke. Don’t get me wrong, I love corn pudding as much as my co-worker who signs me up for it, so I would probably continue to bring it time and time again even if I wasn’t prompted. But it is nice knowing my food is appreciated :-)

When it came time to make it this year, I remembered that in previous years the container was scraped clean, with no leftovers to have for lunch the next day. This is just not acceptable around my office- we want to eat like kings for at least a couple of days! So this time I doubled the recipe and made 2 separate casserole dishes, thinking we probably wouldn’t even put the second one out on the table, but instead, save it for the next day’s lunch.

Yeah, right. Dish #1 went fast, so Dish #2 was heated up and over half of it was devoured as well. I’ve now learned my lesson and have made a mental note to triple the recipe next year!

Some of you out there may be reading this and thinking, “What the heck is corn pudding?”. Well, it’s served as a side dish, and is most definitely a classic Southern comfort food. I’ve seen it made with various ingredients, some more sweet and some more savory.

This recipe was handed down from my grandmother– it was a dish that she often made when I was growing up. So not only do I love it because it’s outrageously yummy, but I love it even more because it brings back memories of her. Hers is on the sweeter end of the spectrum of corn puddings, and it’s totally addictive, so beware!


Grandmama's Corn Pudding

Serves 10-12.


2 (14.75 oz) cans cream style corn*
4 Tbsp butter
4 Tbsp flour
6 Tbsp sugar
2 eggs, beaten
1 cup milk (whole, 2%, skim, soy, whatever you have on hand, they'll all work!)

*you can also use 1 can whole kernel in place of 1 can cream style for a thicker consistency


Preheat oven to 350. Melt butter. In an 8x8 pyrex casserole dish*, mix melted butter with sugar and flour. Add beaten egg and mix.
Add corn and milk. Mix all. Bake for 1 hour.

*make sure you use a flat dish to bake, and not a bowl. The bowl shape will cause it to cook unevenly, and your center will be too runny.

18 Responses to “Grandmama’s Corn Pudding”

  1. 1

    Lori @ RecipeGirl — November 10, 2010 @ 1:18 pm

    I want to try this!

    • Beth replied: — November 10th, 2010 @ 2:29 pm

      And I want you to! I really, really think you’ll love it :-)

  2. 2

    Erin @ One Particular Kitchen — November 13, 2010 @ 10:28 am

    Oh this looks phenomenal!

  3. 3

    Cindy — October 23, 2011 @ 9:59 pm

    Our family has made this for YEARS and no one can really say where it came from. We call it “corn stuff” though. YUM, it is awesome!

    • Beth replied: — October 23rd, 2011 @ 10:18 pm

      ha, funny! It’s so addictive…can’t wait to make it again for the holidays!

  4. 4

    Rebecca — April 18, 2012 @ 2:39 pm

    I made this with 2 extra ingredients ,that put it over the top……
    1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg


    • Beth replied: — April 18th, 2012 @ 4:13 pm

      oh wow. Never thought to add those. I’ll try it the next time I make it! Thanks for the tip!

  5. 5

    Danielle — November 18, 2012 @ 5:15 pm

    I’m making this for an office potluck AND for Thanksgiving – so excited! I have been wondering about serving it a day after I make it… Should I reheat it in the microwave or serve at room temperature?

    Thanks for the recipe!

    • Beth replied: — November 19th, 2012 @ 9:43 am

      Yay! Hope that you and your co-workers, family and friends all love it as much as we do!

  6. 6

    Robyn Stone | Add a Pinch — November 19, 2012 @ 9:50 am

    This looks amazing, Beth!

  7. 7

    Kim — November 20, 2012 @ 2:28 pm

    This is how I have always made it (using 1 can of whole corn and 1 can of creamed corn). It always turns out yummy and everyone can’t get enough of it. You need to try it!!

  8. 8

    Toni — February 25, 2014 @ 10:25 am

    There isn’t egg in the recipe list of ingredients but the directions talk about adding egg – could you please clarify. Thank you!

  9. 9

    Toni — February 25, 2014 @ 10:26 am

    Sorry, my computer just refreshed – I see the eggs now. Stupid computer!

  10. 10

    Darlene — March 10, 2014 @ 7:33 pm

    I thicken my corn pudding with saltine crackers in place of the flour…Just the way my grandma taught me…

  11. 11

    Faye — May 14, 2014 @ 9:00 pm

    How would the recipe be if it were doubled and baked in a 9×13 pan?

    • Beth replied: — May 14th, 2014 @ 9:12 pm

      Hi Faye,
      After making it in a bigger dish once and the center never firming up, I’ve since always just put it into 2 separate 8×8 dishes if I double it. You could try it, but I’m afraid the consistency of the middle isn’t going to be what you want!

  12. 12

    Mjane — July 15, 2014 @ 12:30 pm

    If I substitute soda crackers for flour, how much do you suggest? Maybe a
    cup of crushed?
    Thank you for a reply.

    • Beth replied: — July 16th, 2014 @ 8:31 pm

      Hi Mjane, I’m sorry to say I have no idea. The flour mixes with the butter and sugar to make a slurry of sorts, so I’m not even sure the soda crackers would work at all. Have you substituted crackers in place of flour before?

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