Aunt Shirley's Corn Pudding

Megan Schickedanz, Associate Director, Digital Project Management

Aunt Shirley began bringing a bit of southern charm to our Midwestern holiday gatherings with this awesome side dish that brings some buttery sweetness into the meal. Now it's a staple at every Thanksgiving and Christmas dinner.


  • 2 cups whole milk
  • 3 eggs
  • 4 tbsp sugar
  • 3 tbsp flour
  • 1 tsp salt
  • 4 tsp butter
  • 10 oz frozen corn


  1. Preheat oven to 350°F. Place an 8 x 8-inch glass casserole into a larger pan filled with water; put in oven. Melt butter in the 8 x 8-inch pan.
  2. While butter melts, mix eggs, flour, sugar, salt and 1 cup of milk in blender.
  3. Add corn to blender mix, chop enough to combine, but not so much the corn kernels are indistinguishable.
  4. Pour mixture into pan with butter, folding in remaining 1 cup of milk.
  5. Bake in a hot water bath for 1 hour. Fold at 10, 20 and 25 minutes. Broil for an additional 5 minutes at 350°F to brown the top.