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David Venable, host of QVC's "In the Kitchen with David," shares his super-easy and super-cheesy creamed corn pudding made in just one dish. It's a versatile side during the holidays or anytime of year. 


  • 4 eggs
  • 1 cup cream
  • Two 14.75-ounce cans cream-style corn
  • Two 14.75-ounce cans corn kernels, drained
  • ½ cup sugar
  • ½ to ¾ cup breadcrumbs (preferably coarse, such as panko)
  • ¼ cup flour
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ tablespoon ground black pepper
  • ¼ cup parsley, finely chopped
  • ½ cup Parmesan cheese, grated
  • 3 cups shredded cheddar cheese


Serves: 8


Preheat the oven to 350°F.

Whisk together the eggs and cream in a 3-quart nonstick baking dish. Add the creamed corn, corn kernels, sugar, breadcrumbs, flour, smoked paprika, salt and pepper. Mix well to combine. Add the parsley, Parmesan and cheddar and mix again.

Bake for about 90 minutes or until the pudding is nicely browned on top. Let it rest for a couple minutes before serving.