White Chocolate Corn Pudding

Customer Laura S. contributed this recipe from a dish she made for Thanksgiving. The white chocolate adds creamy richness, resulting in a warming cool-weather side.


  • 1 can whole kernel corn, drained (I used frozen)
  • 3 eggs, well beaten
  • 1 can evaporated milk
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons real vanilla
  • 2 tablespoons butter
  • 3 pieces Dancing Lion Chocolate’s White Chocolate for Baking, melted
  • 3 sage leaves (optional)


  1. Beat eggs, add milk, salt, sugar, vanilla and White Chocolate for Baking and mix well.
  2. Add corn into the mixture and pour into a well buttered 1 1/2 quart casserole dish.
  3. Bake at 350 degrees F for approximately 1 hour.  Remove from oven when a knife stuck into the center of the casserole comes up clean.

This makes a generous 6 to 8 servings.

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