Corn Pudding and Corn Casserole

A reader who doesn’t have a blog but has two really good recipes to share sent them to me.  Both looked so good that I’m sharing them so you can all have them.


3 cans whole kernel corn, drained
3 cans cream style corn
1 med. green pepper, chopped
1 med. onion chopped
6-8 hot peppers chopped, optional or reduced amt.
4 eggs, beaten
1 stick margaine, cut into pieces
3/4 cup flour
1/2 cup sugar
1 1/2 tsp salt
1 1/2 tsp black pepper
4 oz jar diced pimentos
3 cups shredded cheese, mild or sharp
1 large can evaporated milk
Mix all ing.  Bake at 350 for 1 hour and 15 min or until center is firm.


1 stick butter, melted
1 cup onions chopped
1 …11 oz can Mexicorn
1….14 3/4 oz cream corn
3 eggs beaten
2 ( 4 oz cans) green chilies
1 cup sour cream
1 Jiffy cornbread mix
1 cup cheddar cheese, shredded
Saute onion in butter, add corn, eggs, chilies and sour cream.  Stir in muffin mix.  Pour into a 2 quart greased casserole dish.  Sprinkle with cheese.  Bake uncovered 40 to 45 mins. at 350 degrees.


  1. 1

    Helen M Poole says

    thanks for the recipes Judy… love corn casserole.. it was always a favorite at holiday times at home.

  2. 3

    Marilyn Smith says

    They sound wonderful..but I would rather use butter against margarine. Butter is better for you than margarine.

    Judy, what would you use?

  3. 5

    Pauline Kennelly says

    Mmmmmm this was good! I made it for supper tonight and we both loved it. I don’t use many mixes, and cornbread is one I never use. So, I used my own recipe, added more Tabasco and frozen corn. This one is a keeper. Thanks Judy