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Grandma Toulia’s Corn Pudding


A decadent and delicious southern dish made with sweet corn, milk or cream and spices. 



2 10- ounce bags of frozen sweet corn, thawed

1/4 cup flour

1 tsp. aluminum-free baking powder

1 tsp. sea salt

4 pasture-raised eggs

1 cup evaporated milk

1 tsp. ground nutmeg

2 tbsp. maple syrup

2 tbsp. White sugar

1/3 cup melted butter


To begin, preheat the oven to 350˚F.

Grease a casserole dish or ramekins with brown butter ghee (or butter) and set them aside. 

Add all of the ingredients to a blender and blend until smooth (the batter should still have some texture to it). Transfer the batter into the prepared baking dish(es). Place the casserole dish or ramekins onto a large baking sheet and transfer the baking sheet to the oven. Bake for 1 hour or until the corn pudding is brown and just set. Insert a toothpick to check for doneness, if it comes out relatively clean, it’s ready. If there’s still raw batter stuck to the toothpick, put the corn pudding back into the oven for another 20-30 minutes. You may need to adjust the cooking time depending on which pan you are using and your oven temperature. 

If you want, you can serve your corn pudding with vanilla ice cream. 

  • Prep Time: 10 mins
  • Cook Time: 1 hr

Keywords: Corn pudding

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