Corn Pudding Recipe

Name: Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 2-1/2 c. milk; 2/3 c. heavy cream; 1 Tablespoon sugar; 1-1/2 teaspoon salt; 1/4 teaspoon nutmeg; 1/4 teaspoon white pepper; 2-1/2 c. fresh or frozen sweet corn kernels; 1/2 c. fresh white bread crumbs; 1/4 c. melted butter

Servings: persons

4 large eggs
2-1/2 c. milk
2/3 c. heavy cream
1 Tablespoon sugar
1-1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
2-1/2 c. fresh or frozen sweet corn kernels
1/2 c. fresh white bread crumbs
1/4 c. melted butter

1
Preheat oven to 350 degrees. Butter a 2 quart ovenproof dish.
2
Put eggs, milk, cream, sugar, salt, nutmeg and pepper into a large bowl and whisk until thoroughly combined. Stir in corn kernels.
3
Pour custard into buttered dish. Sprinkle breadcrumbs over the top and drizzle with melted butter.
4
Place dish in a water bath and bake until pudding is firm but slightly wobbly in the center and a skewer inserted comes out clean, about 45 to 50 minutes.
5
Remove from water bath and cool about 10 minutes before serving.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 4 large eggs, 2-1/2 c. milk, 2/3 c. heavy cream, 1 Tablespoon sugar, and more.

Yes, 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.

Corn Pudding

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