Photo: Hector Sanchez; Styling: Karin Olsen
Hands-on Time
15 Mins
Total Time
1 Hour
Yield
Makes 8 to 10 servings

This classic recipe has a rich, soufflé-like texture without the hassle. The result is an impressive holiday side dish the entire family will love. We like to add chopped fresh chives on top.

How to Make It

Step 1

Preheat oven to 350°. Stir together sugar, flour, baking powder, and salt in a small bowl.

Step 2

Whisk eggs together in a large bowl; whisk in cream and melted butter.

Step 3

Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.

Step 4

Bake at 350° for 40 to 45 minutes or until mixture is deep golden and set. Let stand 5 minutes.

Chef's Notes

*Frozen whole kernel corn may be substituted.

Also appeared in: Southern Living, December, 2010

Ratings & Reviews

tonyalfaulkner
October 24, 2016
The biggest difference between the two is probably the moisture. Frozen corn has so much water and can throw off the recipe. I ran into this problem trying to make corn fritters the other day

Jazzme
November 05, 2016
Yes on the Southern Living site there is a note about using frozen corn which apparently got cut off.  Frozen silver queen is what I used and it turned out well.

elodiejones's Review

Jennifer
November 24, 2011
I've made this recipe multiple times and it never disappoints! This year I used well drained, frozen fresh corn that I bagged during the summer and then I baked in small Corningware ramekins - it was awesome! Everyone gets their own portion and crispy edges!

Question;

CourtD
December 05, 2016
do you use cream style corn or sweet or both and how many cans? And can you add a touch of nutmeg? Want to make this for Christmas...thanks

Outstanding

1noazrk
November 24, 2016
I made this for a pot luck thanksgiving, and it was a huge success.  I used frozen corn, and put it in to the egg mixture frozen and it turned out great.  Lots of compliments.  Would definitely make this again for the simplicity of the dish. 

Can't be beat!

vickizung
November 21, 2016
I have served this dish at Christmas since it first appeared in Southern Living.  My family, including grandchildren, love it.  For the last two years, one of the grandchildren has made it!  It is, absolutely, wonderful!  

Winner. Had to share the recipe with my guests.

BrianJohnson
November 05, 2016
This was very good.  I made it gluten free by substituting half the amount of cornstarch for the flour.  I used frozen silver queen corn, 

What does the * mean?

silversong
October 08, 2016
There is an aterisk at the end of the corn but no explanation of why. I gather it has something to do with canned vs fresh vs frozen kernels?

Yummy!

KathyMcKinney
January 03, 2016
I made this on New Year's Day for a gathering of friends. It received rave reviews! I used sweet frozen corn, because I didn't have a lot of time, but as a result, I had to cook it a little longer. It was still delish! 

Addiemullen

tidegirl
November 28, 2015
I made this for this Thanksgiving it was a big hit great recipe just like my grandmothers corn pudding it looks beautiful and tasted fabulous thanks for sharing this wonderful recipe