Easy Herbed Corn Pudding

Easy Herbed Corn Pudding

A combination of both cream-style and whole kernel canned corn adds interest to this simple dish. No eggs or dairy products are used. It is attractive looking and has a pleasing flavor for a breakfast, lunch or dinner side dish.

for Breakfast, lunch or dinner
4 servings


4 Tbs. melted butter or margarine
1/2 cup minced onion
1 can (12 oz.) whole kernel yellow corn
1 can (17 oz.) cream-style yellow corn
1/4 cup chopped pimiento (optional)
1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 cups packaged herb-flavored stuffing mix (not crouton type)
Minced parsley, optional


Melt butter in medium skillet. Remove 2 Tbs. butter to small bowl.

Saute onion in skillelt until golden. Add both cans of corn, pimiento, salt and black pepper. Pour into ungreased shallow baking dish.

Stir stuffing mix with melted butter in bowl. Sprinkle evenly over corn. With back of tablespoon, lightly press stuffing down about 1/4-inch into corn.

Bake at 350 degrees about 20 minutes or until nicely browned and bubbly. Sprinkle with paprika and minced parsley, if desired.


Good served with: Ham, sausage, bacon, frankfurters or poultry and red cabbage coleslaw.

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