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Corn Pudding

My Mom's Corn Pudding Souffle

Course Side Dish
Cuisine American
Keyword corn-pudding-souffle
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Author Melissa Sperka


  • 24 oz frozen super sweet corn thawed & drained [or 2 [16] oz cans sweet corn, well drained]
  • ½ cup butter
  • 1 Tbsp all-purpose flour
  • ½ cup granulated sugar
  • 1 5 oz can evaporated milk
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1/16 tsp ground nutmeg plus add'l for the top
  • 2 large eggs beaten


  • Preheat the oven to 350°F. Spray or butter a 9 x 9 inch baking dish with cooking spray.
  • Drain the corn well. [The corn needs to be very well drained to prevent the custard from separating.]
  • In a small saucepan over medium-high, melt ½ cup of butter. Add one tablespoon of all-purpose flour and ½ cup of sugar to the melted butter.
  • Stir and continue to cook until the sugar is completely dissolved and the flour is incorporated. Remove from the heat.
  • Add the evaporated milk, baking powder, salt, nutmeg and two beaten eggs. The baking powder will cause the mixture to foam slightly.
  • Pour the custard over the corn. Mix well.
  • Pour into the prepared baking dish. dusting the top lightly with additional nutmeg, if desired.
  • Bake for 40-45 minutes or until golden and the center is set when gently shaken.
  • Serve immediately.


This recipe can be easily doubled and tripled, if you're serving a crowd.