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Microwave Corn Pudding

Here’s a favorite homestyle casserole that is ready to pop in the microwave in about 15 minutes. It is a real time-saver and delicious, too.
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    7 servings


  • 4 large eggs
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 1 cup evaporated milk
  • 1/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Dash paprika


  • In an ungreased 2-qt. microwave-safe dish, beat the eggs. Stir in the corn, milk, flour, sugar, butter, salt and pepper. Cover and microwave on high for 9 minutes, stirring every 3 minutes.
  • Uncover; sprinkle with paprika. Microwave 15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts
3/4 cup: 232 calories, 9g fat (5g saturated fat), 141mg cholesterol, 607mg sodium, 32g carbohydrate (11g sugars, 2g fiber), 8g protein.

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Average Rating:
  • Arley
    Nov 21, 2019

    Followed recipe. I had to microwave two more minutes. It turned out fluffy. Also, it had a nice sweet flavor.

  • historygal22
    Feb 28, 2013

    Followed recipe exactly but wasn't impressed. The texture was very strange for us, I think this is one of those things that is just best when cooked the traditional way.

  • Marjade
    Aug 23, 2011

    No comment left

  • callalily80
    Mar 8, 2011

    I have made this recipe several times after first trying it. It is a somewhat sweet pudding that goes well with cajun or carribbean type cuisine. I do not microwave it quite as long as the recipe calls for because our family prefers a slightly more moist version of the pudding.

  • rjbaptista
    Nov 26, 2010

    No comment left

  • brsvcsp
    Mar 15, 2009

    I would add a little onion to this.