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  • Writer's pictureTedd Long

Deb's Corn Pudding

From Deb Grenlund.

This corn pudding is savory and delicious year-round.


1¾ cups milk

1 stick butter - melted

4 eggs - beaten

1 (20 ounce) bag frozen corn kernels or 2½ cups fresh corn

2 tablespoons sugar

2 teaspoons salt

½ teaspoon freshly ground black pepper

dash of Tabasco


In a sauce pan, heat the milk and gently melt the butter. Allow this to cool for a bit while you beat the eggs and chop up the corn in a food processor or by hand. Don't puree it, as you want a rough texture. If using frozen corn, allow it to melt first in a colander. Mix all the ingredients together and place in a buttered 2-quart baking dish. Bake at 325 degrees for 1¼ hours. The top should be lightly browned.

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