A friend gave this one to me and it is delicious..

Corn Pudding

1/4 cup sugar
3 T flour
2 tsp baking powder
1 1/2 tsp salt

Mix all the dry ingredients together, set aside.

Whisk together -

6 eggs
2 cups whipping cream
1/2 cup whipping cream
Mix above altogether and add 6 cups of fresh corn.
Bake in 9X13" greased dish at 350 degrees for 45 minutes.

A less rich corn pudding -- also a 'custard w/corn':

1 Can Creamed Corn
1 1/2 Tablespoons Flour
2 Eggs
1 Cup Whole Milk
2 Tablespoons Sugar

Pour into a 1 Quart Buttered Pyrex

Butter pats on top

Bake at 350F for 1 Hour (or until knife inserted in center comes out clean).

My DD makes one like Chisue and it taste really good if you want to add a can of chopped green chiles~~She makes a huge one, her siblings like to take some home.

Here is the corn pudding that my family likes.

OUR CORN PUDDING

Serves 10-12

2 14.75-oz cans cream style corn
4 Tbsp butter
4 Tbsp flour
6 Tbsp sugar
2 eggs, beaten
1 cup milk

Preheat oven to 350. Melt butter. In an 8x8 Pyrex flat bottomed casserole dish mix sugar and flour, then add melted butter. Add beaten egg and mix. Add corn and milk. Mix all. Bake for 1 hour.

This post was edited by walnutcreek on Fri, Nov 22, 13 at 11:37

This is excellent, to say the least!

Jiffy corn casserole
Ingredients
15 oz. can cream style corn
11oz. can whole kernel corn drained
2 eggs
1 cup sour cream
8.5 oz. package Jiffy corn muffin mix (can use other muffin mix)
1/2 cup butter, melted
1 cup shredded cheddar cheese

Instructions
1.Preheat oven to 350 degrees. Grease a 8x12 inch casserole dish. In a mixing bowl, combine cream corn, whole kernel corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish. Bake in a preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

I got this recipe from Jude, and it's really good!!!

Corn Pudding
1/4 cup sugar
3 tbsp flour
2 tsp baking powder
2 tsp salt
6 eggs
2 cups cream or half-and-half
1/2 cup butter, melted (use butter, not margarine)
6 cups frozen corn, thawed (the corn must be thawed)

Combine dry ingredients. Beat eggs with a fork in a large bowl, stir and cream and melted butter.

Gradually add sugar mixture, stirring until smooth. Stir in corn.

Pour into lightly greased 9x13" baking dish and bake at 350 45 minutes until deep golden brown and mixture is set. Let stand 5 minutes before serving.

We found that the longer it sits the better it is. The leftovers are excellent too.

This is the one I use. It's easy to put together but, be warned, it takes a long time in the oven. Worth it though!

Corn Casserole

1 (15 oz.) can corn, drained
1 (15 oz.) can creamed corn
4 Tbsp. flour
2 Tbsp. sugar (I use a tad less and it's plenty)
1 stick butter, melted
1 c. milk
2 eggs, well beaton
1/2 tsp. salt
Pepper, to taste

Mix all the ingredients together. Bake at 350 for about 1 hour, 15 minutes. Serves 6-8, depending on how much other food is being served.

This recipe can be doubled but allow a little more baking time.

Glenda the Jiffy one is the one by DD does;) YUMO!

If anyone has the Cdn. cookbook "Food That Really Schmecks" written by Edna Staebler - we were given the book in 1976 there is a good recipe for corn casserole - more like a custard. I stupidly let someone borrow the book - that was the end of it. The book basically contains Pennsylvania Dutch recipes - but I used to make it a lot for my husband. And, I don't recall that it would be a heart attack on a plate!

My is pretty much exactly the same as Glenda's, except I use a can-full of frozen whole kernel sweet corn rather than regular canned whole kernel corn, and I don't use the cheddar cheese at the end.

Eccentric, I have Food That Really Schmecks, so I'll post the recipe you are referring to.

Corn Pudding

2 cups corn---fresh or canned
1 tsp salt
2 eggs, beaten
2 tbsp butter, melted
1 tbsp sugar
1 tbsp flour or cornstarch
1 cup milk
pepper to taste

To the corn add salt, sugar, flour and melted butter. Add eggs and milk that are beaten together.

Pour into a greased baking dish and bake at 350 for 35 minutes.

Our family favorite

1 can cream style corn
1 stick butter
1 cup dry macaroni
1 c grated cheddar cheese

Double or triple as desired :-)

Stir together. Can be mixed up the night before if you want. Bake at 350.F. for an hour or so. Takes less time if mixed the night before and kept in the refrigerator overnight. I als like to add a few dehydrated onions for a little different flavor.

Eccentric, I also have Food That Really Schmecks, but as an .epub.....I can read it on my android tablet or use Calibre to read it on my Windows laptop....

Very entertaining reading, its more like a novel than a cook book... : ))

Corn Casserole

1/2 C. Butter
1 16 oz. can cream-style corn
1 16 oz. can kernel corn, drained
2 eggs, sightly beaten
2 T. milk
2 T. flour
2 T. sugar
1/2 tsp. salt

Melt butter in baking dish. Combine corn and remaining ingredients. Mix well. Spoon into baking dish. Bake 30 45 min. (9 x 13)

Thank you everyone. It's going to be a tough decision :)

Here is my recipe for Corn Casserole. I read all of the above and did not see the addition of crushed saltines that mine has. We love it and in fact both my daughters make it now. I do like the one with Jiffy cornbread, but not as well as it is sweeter.

Helen's Corn Casserole

1 can creamed corn
1 can whole kernel corn
1/2 cup onion, chopped very fine
1 egg
2/3 cup milk
1 cup cracker crumbs ( about 20-23 saltines)
1/4 cup butter, melted
2 T. sugar
dash of salt and pepper or to taste

Preheat oven to 350ð. In a large bowl combine ingredients in order given and pour into lightly greased casserole dish. Bake 1 hour or until set.

Helen - that's the way I remember a corn dish my mother used to make but I don't think she used sugar. She called it scalloped corn and always topped it with crushed saltines instead of mixing them in with the corn. Thanks for reminding me of this. I will have to ask her!

Small additions of sugar are used in savory dishes at times to balance or bring out the flavors just as salt is added to any recipe. The sugar in this is not too sweet, but you can always decrease the amount, but not all. This recipe sets up like a corn pudding or soufflé I guess.

Kanooka - I agree - Food That Really Schmecks is much the same as reading the life of Bev (I think that was her name). I am really sorry I let someone borrow that particular book - actually there are 2 other books I feel the same about. I did look at revised editions and things had changed and not for the better. I also had an old Jeanne Benoit cookbook - again I let someone borrow it - and there was a lemon pie recipe in it that was fabulous. Funnily enough the ingredients were the same as those listed in the Sunbeam cookbook but the order in which they were used was different - and it really made a difference - with the Benoit version winning. But in the 1970s lemons etc. seemed to have more oomph if that makes sense. The problem with being 63 is that I remember what a lot of foods tasted like before Frankenfood took over.