Grandma Thornhill’s Corn Pudding


  • 2 cans of whole kernel corn (drain and reserve 1/2 cup of the liquid)
  • 2 cans of cream style corn
  • 3/4 cup of sugar
  • 2 tbs flour
  • 1 stick of unsalted butter, softened
  • 2 egg beaten
  • 1/2 cup whole milk
  • 1/2 cup liquid from whole kernel corn
  • 1 tsp pure vanilla
  • Salt and pepper to taste

Grandma Thornhill always made a legendary to die for corn pudding. As you will see little touches make all the difference.

  • Pre-heat oven to 375 degrees.
  • Blend sugar, flour and butter, and vanilla  until smooth.
  • Add creamed corn and whole kernel corn.
  • Add milk and reserved 1/2 cup of liquid for whole corn.
  • Mix well, and season with salt and pepper to taste.
  • Place mixture in an oven proof  casserole dish.
  • Bake until golden brown on the top. About 40 to 45 minutes.
  • Let cool then serve.
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