Thelma Collins' corn pudding

Time 1 hour
Yields Serves 8 to 10
Thelma Collins’ corn pudding
(Glenn Koenig / Los Angeles Times)

Heat the oven to 325 degrees.


In a large bowl, whisk together the cream-style corn, corn, eggs, sugar, flour and butter until thoroughly combined.


Pour the pudding into a shallow, 2-quart casserole and bake until set, about 45 minutes.

Shared by Thelma’s son, Marc.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.