Big Weather's Big Recipe: Corn Pudding

Don Schwenneker Image
Friday, March 11, 2022
Big Weather's Big Recipe: Corn Pudding
Our trip through southern cooking continues with a recipe for corn pudding from Betsy Blackley.

Our trip through southern cooking continues with a recipe from Betsy Blackley. She writes... "This is an old family recipe - truly southern. Delicious side dish. We usually have fried chicken, butterbeans, and corn pudding at least." So let's make some Corn Pudding...


1 16oz bag of white corn (she uses frozen, thawed, and drained)

3 eggs

1 tablespoon vanilla extract

1 cup sugar

1 cup milk

1 stick butter, melted


1. Preheat oven to 350.

2. Mix all ingredients well and pour into a greased casserole dish. I used an 8x8 square.

3. Bake for about an hour or until lightly browned on top (it will be a little shaky in the middle - but continues to cook when you take it out of oven). In the video, it was too jiggly and the video cutoff, but I actually let it bake for an extra 5 minutes and it came out fine.

4. Remove from oven and let cool

That's it. Very easy. The recipe didn't say to serve hot or cold. When I try it in the video it was still warm. I think if I let it cool off completely, it would've gelled more and been absolutely perfect, but you do you. Also, she writes her Great Aunt used to make this with 2 cups of sugar, but she cut it back to 1 cup. I think it was perfect with that, and 2 cups would've really spike my blood sugar. This was a first for me and I really liked it. Thanks Betsy for spreading the food love!

Also, if you have a great recipe that you want me to try, send me an email and I may feature it in this Big Recipe segment. Email Don.

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