How to Make Corn Pudding “Aunt Maryella” Style

Savoring Sweet Corn Pudding – A “Marcel Proust” Moment

For years, my daughter and I enjoyed eating her paternal great Aunt Maryella’s delicious corn pudding. We’ve experienced many Thanksgivings and Christmases with this yummy side dish as part of the banquet spread. During that time I never wanted to learn how to make a sweet corn pudding Aunt-Maryella style; I just wanted to enjoy it!

Aunty Maryella's decadent corn pudding, ready to enjoy!

But then, in 1999, my daughter set off to Hawaii to go to college. A few years later, she announced she wasn’t coming back to Washington DC. So, in 2007, I upped and moved to Hawaii not only to be close to her, but to enjoy the beauty and serenity of windward O’ahu. Not only do we miss seeing family, we miss wolfing down Aunt Maryella’s spectacular corn pudding.

Now mind you, I do NOT cook. That’s not saying I don’t know how. I just don’t HAVE to do it anymore, now that my little one is all grown up. Fortunately (for me!), she enjoys cooking, and several Thanksgivings ago, she decided to give Aunt Maryella a call to get her famous corn pudding recipe.

Like Marcel Proust’s madeleine, Aunt Maryella’s sweet corn pudding at Thanksgiving and Christmas dinner always sparks fond memories of home for both of us, and it always gets rave reviews at these potluck affairs.

Aunt Maryella’s Corn Pudding Recipe

The world simply must have an opportunity to sample Aunt Maryella’s savory dish, so I am sharing her corn pudding recipe with you. It’s pretty easy to make and the ingredients are readily available. This is a decadent corn pudding, but you can substitute ingredients if you want to make a healthier version. But when it’s the holiday season, why not splurge a little?


  • 1 can whole corn
  • 2 cans creamed corn
  • 1 cup sugar
  • ½ stick butter
  • 3 tsp vanilla or rum
  • 3 eggs beaten
  • 3 tbs. cornstarch


  • Preheat oven to 350 degrees.
  • Grease pan with butter (1/2 stick or less).
  • Mix all of the ingredients together.
  • Pour into a shallow casserole dish and add bits of butter on top.
  • Cook for 50 – 75 minutes.
  • It’s done when a little brown on top and remains firm when pan is shaken (or stick a fork in center; when it comes out dry, it’s done).
  • Remove from oven and let cool.

Pretty easy, right? Don’t let the simplicity of this corn pudding recipe fool you; it is ambrosia from heaven! You can always serve it as a dessert, but we have it as a side dish with the main meal. However you choose to eat it, enjoy!


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