Corn Pudding Recipe



  • 3 eggs, lightly beaten
  • ½ cup sugar
  • 4 tbsp cornstarch
  • 1 15-ounce can creamed corn
  • 1 cup corn kernels (fresh, frozen or canned)
  • salt and pepper
  • 1 13-ounce can evaporated skim milk
  • 1 tsp Bickford Butter Flavor
  • butter
  • 1/2  tsp Bickford Nutmeg Flavor


Slowly add eggs to the sugar mixed with cornstarch. Mix in creamed corn and corn kernels. Season with salt and pepper. Stir in evaporated milk and Bickford Butter Flavor and pour into a greased 2-quart baking dish.  The mixture is runny. Top with thin slices of butter and sprinkle BickfordNutmeg Flavor over the top.  Bake at 350° F about one hour or until center is firm. Serves 6 to 8.

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