There are no perfect parents…just as there are no perfect children. – Fred Rogers

That is one of my favorite quotes from Mister Rogers. He said those wise words many years ago, yet they still resonate today. The public’s love, respect and admiration for him is more palpable than ever, too.


March 20 is Fred Roger’s birthday. To celebrate, we are sharing his grandmother’s recipe for corn pudding, one of his favorite dishes. I think of corn pudding as an old-school comfort food that many families serve at special gatherings. There are plenty of variations; some use fresh corn, canned corn, sour cream, cream cheese–even jalapeños. This version from Mister Rogers’ grandmother is quite simple. (My kind of recipe!) I tweaked it slightly by reducing the salt, and adding pepper and sugar.

I hope you’ll give this corn pudding recipe a try. It’s a lovely way to bring a little bit of Mister Rogers into your home. From all of us at Kitchen Explorers, Happy Birthday, Mister Rogers!


Thanks to the Fred Rogers Company for sharing this very special recipe with us!

Recipe: Corn Pudding: Fred Rogers' Family Recipe

  • Prep Time: 5 min(s)
  • Cook Time: 60 min(s)
  • Total Time: 65 min(s)

Corn pudding that Fred Rogers' grandmother used to make.


  • 16 oz. can of cream-style corn
  • 2 eggs
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons melted butter
  • Note: The original recipe is above. I altered it by using 1/4 teaspoon salt, adding a few shakes of black pepper and one tablespoon of sugar. I also preferred it with unsalted butter.


    Beat the eggs. Then add all the other ingredients and mix well. Put it into a buttered casserole dish. Bake at 350 for one hour or until well-set.

    If you are calorie conscious, you can use Egg Beaters instead of whole eggs, skim milk, and only 1 tablespoon of butter.

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10 Responses to “Corn Pudding: Fred Rogers’ Family Recipe”

  1. Aviva Goldfarb

    Looks simple and delicious. I love corn pudding, truly a soothing, classic food, although I have been known to add some diced green chilies.


    Same as my Mom and Grandma made. It’s the best.

  3. A.J. Flick

    This is ALMOST like my famous corn pudding recipe, which I inherited from my mom and have perfected. I’m telling you – this is my go-to pot-luck dish and someone ALWAYS asks for the recipe. You can also toss in green chiles, some cheese, etc. for a different touch. This is my recipe:

    1 can cream corn
    1 can white corn
    1 can yellow corn
    1 can evaporated milk
    3 Tbsps. corn starch
    3 eggs or the Egg Beater equivalent (I prefer Egg Beaters because it makes the custard fluffier)
    Black pepper (or other seasoning) to taste

    Mix corns. Whisk corn starch into the milk, then add to corn mixture. Beat eggs and add them and seasonings to mixture. Bake in 350-degree oven for an hour or until the top is golden and a knife inserted in center comes out clean.

    (I don’t use butter. The Princess House baking dish I use is nonstick, so I save on the calories that way. You may choose to butter your pan or use nonstick spray. The old recipe called for two cans of yellow corn and called for sugar, but since I started using a can of white corn, I’ve found that it sweetens the dish perfectly.)