Corn and Wild Rice Pudding Recipe

Name: Corn and Wild Rice Pudding
Yield: 4 servings
Cuisine: American
Ingredients: 2 eggs; 1 egg yolk; 1 cup heavy or whipping cream; 2/3 cup milk; 4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups corn; 1 cup cooked wild rice; 3 scallions, finely chopped or 1/3 cup finely chopped scallions; 1 1/2 teaspoons salt; 1/2 teaspoon cayenne pepper; 1/8 teaspoon grated fresh nutmeg; 1/2 tablespoon butter

Servings: persons

2 eggs
1 egg yolk
1 cup heavy or whipping cream
2/3 cup milk
4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups corn
1 cup cooked wild rice
3 scallions, finely chopped or 1/3 cup finely chopped scallions
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/8 teaspoon grated fresh nutmeg
1/2 tablespoon butter

1
Preheat oven to 325 degrees F.
2
In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine.
3
Add all remaining ingredients except butter and mix well.
4
Grease a 7 by 11 or 8 by 12-inch casserole with the butter.
5
Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.
6
Serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 eggs, 1 egg yolk, 1 cup heavy or whipping cream, 2/3 cup milk, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Wild Rice Pudding

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