This corn pudding recipe is a baked corn custard, set but still soft in the center. It is not creamed corn from a can, or cornbread.
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Corn Pudding
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Corn Pudding. From Your Daily Hit.
Ingredients
Scale
- 2 cups corn kernels
- 3 eggs
- 1 cup (240ml) milk
- 1/2 cup (120ml) cream
- 2 tablespoons flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3 tablespoons melted butter
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 350°F (175°C). Butter a baking dish.
- Blend half the corn with the eggs, milk, cream, flour, sugar, salt, butter, and pepper.
- Stir in the rest of the corn. Pour into the dish and bake 40 to 50 minutes, until the center is just set.
Notes
Leave some kernels whole so it is not a smooth souffle.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Corn
Fresh, frozen, or drained canned.
Set
A small jiggle in the center. A liquid center needs more time.
Sugar
Two tablespoons. This is a side, not a dessert.
Dish
A smaller dish makes a taller pudding and needs a few more minutes.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Creamed corn
Swap 1 cup of the kernels for creamed corn and skip the flour.
Storage
Fridge, 3 days.
Make ahead
Mix it, refrigerate, and bake when you need it.
Cheese
A half cup of cheddar on top in the last 10 minutes.
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