Corn Pudding

cornpuddingDown south, we like a little sugar in our corn pudding, but the choice is yours!

Yield: 6 to 8 servings


  • 1 1-lb bag of frozen corn, thawed and drained
  • 5 large eggs, lightly beaten
  • 1 1/2 cups milk
  • 1/4 cup butter, melted
  • 1/4 cup onion, chopped
  • 2 tsp sugar (optional)
  • 1 tsp salt
  • 1 tsp pepper


  1. Preheat oven to 350°.
  2. Combine all ingredients. Place in a lightly greased 11×7-inch casserole dish. Bake for 1 hour, uncovered, or until knife inserted in center comes out clean.
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