Creamed Corn Bread Pudding

Here’s a very simple, thrifty recipe for corn pudding that’s different than any I’ve made before.  It’s more like a simple bread pudding than corn custard.  Don’t overbake this, so it doesn’t separate.  I left my bread cubes out overnight to dry out a little, as I never have stale bread.  I did use firm homemade simple white bread for the cubes.  Make sure your casserole is a little deeper than your mixture, as it puffs up as it bakes.  Double the recipe and bake for 50-60 minutes in a 9” square or an 11 x 7 ½” casserole dish.
You can add cheese, or any seasonings you like, but try it this way first…the taste of good ingredients shows through! 
In Iowa, or in the Midwest, for that matter, where corn is frequently served, corn festivals are great fund-raisers, corn “stands” or simply pick-up trucks with the beds filled with unshucked sweet corn show up on city or country road intersections every year, and farmers compete to get the first sweet corn to the markets, we can never have too many good corn recipes.
Creamed Corn Bread Pudding
  2         large  eggs
     ½     cup  whole milk
8 oz.     can  cream-style corn 
  1         tablespoon  sugar
  3         slices  day-old bread -- crusts removed (about 3 ounces)
  1         tablespoon  butter -- softened

Preheat oven to 350°.  In a bowl, beat eggs and milk. Add corn and sugar; mix well. Cut bread into 1/2-in. cubes and place in a greased 5 1/2 x 7 1/2” or any shallow 1 quart baking dish. Pour egg mixture over bread, making sure all bread cubes are submerged. Dot with butter. Bake, uncovered, at 350° for 40-45 minutes, or until a knife inserted near the center comes out clean or it reads 180-185° on an instant-read thermometer.  Let rest 5 minutes.

4 Servings


  1. this looks that it is delicious, since i come to this country a short time now I try ver hard to use American food recipe, of course inFrance we have corn but I don't see many in a tin but here I see alot. I want to ask you if this makes a good desert if i serve with sweet sauce or is it served as a vegetable? Merci beaucoup and please excuse my terrible English. Constance

    1. Hi, Constance!
      We serve this as a side dish; in place of potatoes, rice or noodles.
      In Iowa, probably with a small pork chop or slice of ham on the plate.
      We visited in France when we lived in Germany for several years...some of our family originally immigrated from Colmar. The food was wonderful!

  2. This looks really delicious--but then I do love corn. And YES, it's wonderful how those trucks/trailers filled with corn fresh from the field just show up in parking lots and county intersections. It's just one of many enjoyable parts of a Wisconsin summer.

    This recipe reminds me of that decadent Jiffy Mix corn casserole recipe that uses an entire stick of butter. But your recipe is far healthier.

  3. Sue, thank you again,I think it is the word 'pudding' that caused me my confusion, when we stopped in London for our vacation we find out that the pudding in England is 'le dessert' in France and now we find in America it can be served as a 'side' for a vegetable. It is so lovely to discover all these meanings that a different people will have. Merci encore, Constance


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