CommonGround volunteer Leslie Boswell shares her recipe for Corn Pudding with Pure Nebraska viewers.

Corn Pudding


  • 2 cans whole kernel corn, drained
  • 2 cans creamed corn
  • 5 large eggs, lightly beaten
  • 1/2 cup sugar
  • 4 tablespoons cornstarch
  • 1 1/2 teaspoons seasoning salt
  • 1/2 teaspoon dried minced onion
  • 1/2 cup milk
  • 1/2 cup melted butter


  • Preheat oven to 400°F.
  • Spray a 3 qt. casserole dish or 9×13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
  •  In a large bowl, lightly beat the eggs. Add in the sugar, cornstarch, seasoned salt, dry mustard, and dried minced onion. Mix well.
  • Stir in the corn, milk, and melted butter.
  •  Pour the mixture into the prepared dish.
  • Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.


Tried this recipe?Let us know how it was!