Cajun Trinity Corn Pudding

Why use canned cream-style corn when you can easily make your own? In our twist on the classic Southern Corn Pudding we do just that. Plus, we boost the flavors with the seasonings in our Taste the Seasons Cajun Trinity mix.


6 cups whole kernel corn, fresh or frozen, divided

1 cup heavy cream

3/4 cup milk

¼ cup cornstarch

3 large eggs, slightly beaten

1/4 cup butter, melted

3 tablespoons sugar

1 teaspoon salt

1 package Taste the Seasons Cajun Trinity mix


In a food processor, add 4 cups corn and process to cut, but not puree. Combine with cream in a medium saucepan. Cook over medium heat, stirring occasionally, until mixture is thickened, about 12 minutes. Remove from heat and let cool.

Whisk cornstarch in milk. In a large bowl combine with eggs, butter, sugar, and salt; add Cajun Trinity mix. Stir in creamed corn and remaining 2 cups whole kernel corn blending well. Pour mixture into a greased 2-quart flat casserole dish.

Bake in a preheated 375°F oven for 45-60 minutes until the pudding is set and golden.


Makes 8 servings