To some people, corn pudding and spoon bread are synonymous, with the two names interchangeable for the same dish. I am not one of those people. To me, spoonbread is made of corn, cornmeal, and sour cream. (Click here for my Corn Spoonbread recipe) Corn pudding, like this Quick & Easy Corn Pudding recipe, is made of cream corn, eggs, and milk.
History of Corn Pudding
Corn has been a staple of the North American diet since long before the Pilgrims landed. In fact, how to grow corn was one of the first things the Native Americans taught the colonists. If it had not been for their native’s kindness, the colonists would have most likely died from starvation those first few years in the New World.
Like so many people and people groups, it didn’t take long for the colonists to take a new ingredient and incorporate it into their way of cooking. In the case of corn, one of the dishes it began showing up in used a savory pudding as its base. Since those early beginnings over 400 years ago, precious little has changed in the making of corn pudding. Really the biggest change has been the introduction of convenience foods that don’t require shucking, washing, and removing from the cob. Many of today’s recipes call for canned or frozen corn, instead of fresh.
More Corn Recipes
Personally, I prefer to make this recipe with frozen cream corn. Unfortunately, grocery stores in my area of the country do carry it. If you are blessed to live in an area of the country where you can buy frozen cream corn, substitute the canned cream corn for frozen cream corn.
If doubling the recipe, use a larger casserole dish or baking pan than called for in the directions.
It is very important that the pudding is baked until the center is set, which means doesn’t jiggle like Jello.
Nanny’s Corn Pudding Recipe
- 3 tablespoons all purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 3 tablespoons butter, softened
- 3/4 cup milk
- 3 eggs
- 17 oz can cream corn or 1 tube frozen cream corn, thawed
- 1 cup frozen sweet corn, thawed
- Preheat oven to 325°F.
- Lightly mist 1 qt casserole dish with cooking spray.
- In a small bowl, stir flour, sugar, & salt together. Set aside.
- In a separate bowl, beat eggs. Set aside.
- In a medium or large saucepan, bring butter & milk to a boil over medium low heat. Remove pan from heat. Whisk in flour mixture.
- Add cream corn & stir well.
- Stir in eggs until incorporated. Stir in thawed frozen corn.
- Pour pudding mixture into prepared casserole dish. Place in center of oven. Bake 30 minutes or until center is set.