Southern Corn Pudding


4.4 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 107.8
  • Total Fat: 3.6 g
  • Cholesterol: 47.8 mg
  • Sodium: 51.8 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.7 g

View full nutritional breakdown of Southern Corn Pudding calories by ingredient
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Submitted by: VAMISS1
Southern Corn Pudding

Number of Servings: 9


    2 Tbsp. Margarine
    1 C Nonfat Milk
    2 Lg. Eggs
    4 Tbsp. Splenda
    2 Tbsp. Flour
    2 C Whole Kernal Corn (canned or frozen) drained
    Pinch of Salt


Heat oven to 325
Place margarine in 8X8 baking dish and place in oven to melt while mixing remaining ingredients in large bowl.
Remove dish from over and pour in mixture. Slowly swirl in melted butter.

Bake 40 minutes till beginning to turn a golden color at edges.

Number of Servings: 9

Recipe submitted by SparkPeople user VAMISS1.


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Member Ratings For This Recipe

  • Very Good
    2 of 2 people found this review helpful
    I'm not crazy about Splenda or other artificial sweeteners; sweet corn is usually sweet enough for me on its own. I'd also substitute almond milk and egg-beaters or egg whites for the whole eggs to reduce the cholesterol. - 9/4/13

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  • Very Good
    1 of 1 people found this review helpful
    4 Tablespoons of Splenda? Seems like an awful lot. This recipe looks fantastic. Will try without the Splenda as was noted above. - 4/21/11

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  • Good
    1 of 1 people found this review helpful
    I made it without the sugar, it definitely didn't need it. - 9/9/10

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  • Incredible!
    0 of 1 people found this review helpful
    I only used 1 T Splenda and added 1 C Petite Peas and slivered carrots in addition to the corn. It was a great way to get extra vegies into a non-vegetable loving family. Will try it again using broccoli - think that would be excellent too! - 2/14/14

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  • I thought this was really good. Tried it tonight and will make it again. This did not have a casserole taste to it all. Very Good - 10/18/12

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  • yum! - 11/14/11

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  • I made this for Thanksgiving in the crockpot and everybody loved it. It will be a new tradition. - 12/4/09

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  • This was delicious again and again. It had the Splenda aftertaste but was so good that I ignored it. - 6/2/08

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