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Corn Pudding

It takes longer to preheat the oven than to put this casserole together
Corn Pudding recipe - The Daily Meal
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This sweet, Southern-style side dish would be a welcome addition to any family gathering or holiday feast. To add some kick, reduce the sugar and mix in a small can of diced jalapeño peppers.

This recipe by Ella Mae Helmick is from the Dundalk, Maryland Centennial Cookbook 1895-1995. This recipe was originally published in The Baltimore Sun.


  • 1 (15-ounce) can whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 Cup milk
  • 1/4 Cup sugar
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon nutmeg
  • 1/2 Teaspoon vanilla
  • 2 eggs, well beaten
  • 2 Tablespoons butter or margarine, melted
  • 1/2 Cup flour


Step 1: Preheat oven to 350 F. Butter a two-quart casserole dish.

Step 2: In a large bowl, combine 1 (15-ounce) can drained whole kernel corn, 1 (14 3/4-ounce) can cream-style corn, 1 cup milk, 1/4 cup sugar, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, 1/2 teaspoon vanilla, 2 well-beaten eggs, 2 tablespoons melted butter or margarine and 1/2 cup flour.

Step 3: Mix ingredients together gently. Pour into buttered casserole dish and bake for 45 minutes or until set.