The Best Corn Pudding For All Year Round
Cook time: 
Total time: 
Serves: 4 servings
  • 3 eggs, beaten
  • 3 tablespoons melted butter
  • 3 tablespoons sweetened condensed milk
  • 2 tablespoons flour
  • 1 cup milk, preferably whole
  • pinch of grated nutmeg (optional)
  • salt and pepper to taste (I used ½ teaspoon of salt and several grinds of pepper)
  • 1 thawed pack frozen corn, four servings (about 2½ cups fresh or canned corn)
  1. Preheat the oven to 350F. Prepare a 8x4" loaf pan with cooking spray.
  2. In a large mixing bowl, beat the eggs with the melted butter, condensed milk and flour until well blended.
  3. Stir in the milk and seasonings.
  4. Add in the corn and combine.
  5. Transfer to the loaf pan and spread evenly.
  6. Bake for 40 - 50 minutes or until the top is golden brown and the custard is set.
Recipe by Lydia's Flexitarian Kitchen at