All American Corn Pudding Recipe

Name: All American Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 2 cups fresh corn kernels or frozen, thawed, well drained; 3 tablespoons cornstarch; 1 teaspoon butter; 1/2 cup thinly sliced green onions; 2 large eggs; 1 large egg white; 1 cup low-fat milk; 1/2 cup chicken stock or canned low-salt chicken broth; 1 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon ground nutmeg; 2 tablespoons grated Parmesan cheese

Servings: persons

Nonstick vegetable oil spray
2 cups fresh corn kernels or frozen, thawed, well drained
3 tablespoons cornstarch
1 teaspoon butter
1/2 cup thinly sliced green onions
2 large eggs
1 large egg white
1 cup low-fat milk
1/2 cup chicken stock or canned low-salt chicken broth
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons grated Parmesan cheese

1
Preheat oven to 375F.
2
Spray 8x8x2-inch glass baking dish with nonstick vegetable oil spray.
3
Puree 1 1/4 cups corn kernels and cornstarch in processor until almost smooth; set aside.
4
Melt butter in small skillet over low heat.
5
Add green onions; saute 3 minutes.
6
Whisk eggs, egg white, milk, stock, sugar, salt, pepper and nutmeg in large bowl to blend.
7
Add corn puree, green onions, 1 tablespoon Parmesan and remaining 3/4 cup corn kernels and stir until blended.
8
Pour mixture into prepared dish.
9
Sprinkle remaining 1 tablespoon Parmesan over.
10
Place dish in large roasting pan.
11
Pour enough hot water into roasting pan to come halfway up sides of dish.
12
Bake until pudding is just set and light golden, about 45 minutes.
13
Remove dish from water and let stand 5 minutes.
14
Cut into squares and serve.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Nonstick vegetable oil spray, 2 cups fresh corn kernels or frozen, thawed, well drained, 3 tablespoons cornstarch, 1 teaspoon butter, and more.

Yes, All American Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

All American Corn Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions