Monell’s Corn Pudding

Everyone loves the side dishes that perfectly compliment the main course every time. This corn pudding recipe is sure to do that for your family’s holiday gathering. Give it a try and let us know how you liked it!

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Monell's Corn Pudding

From the kitchen of Tyler Boyd, Boyd-Lee Jerseys, Tenn.
Course Side Dish
Cuisine American
Keyword Side Dish


  • 9 Eggs
  • 4 tbsp Butter, melted (57 grams or 12 teaspoons)
  • ¾ cup Sugar (150 grams)
  • ¼ cup Milk (12 teaspoons)
  • cup Flour (40 grams)
  • 4 cups Creamed corn


  • Preheat oven to 350°F.
  • Grease a 2 qt. casserole dish.
  • In a large bowl, lightly beat eggs.
  • Add melted butter, sugar and milk.
  • Whisk in flour.
  • Stir in corn.
  • Pour mixture into the casserole dish.
  • Bake for 45-60 minutes or until golden brown on top.


One of my favorite side dishes during the holidays is this corn pudding recipe from Monell's, in the Germantown district of Nashville. This was a favorite restaurant of mine during college, and the communal atmosphere with friends, family and strangers all sharing a single table led to some amazing memories, and it's now a staple of every holiday meal we make at home. As befits a family-style Southern restaurant, the recipe makes for plenty of helpings, but you can reduce it into thirds if you're willing to work out the conversions (I've included mass and teaspoon measurements to make that a little easier).
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