Corn Pudding Recipe

Name: Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons butter; 1 onion, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1 1/4- pounds piece smoked ham, such as Black Forest, cut into 1/2-inch pieces; 3/4 teaspoon salt; 1/2 teaspoon fresh-ground black pepper; 1 cup fresh (from about 2 ears) or frozen corn kernels; 1 1/2 cups half-and-half; 6 eggs; 1 1/2 teaspoons sugar; 1/8 teaspoon cayenne; 1/4 pound Monterey jack, grated (about 1 cup)

Servings: persons

1 1/2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 1/4- pounds piece smoked ham, such as Black Forest, cut into 1/2-inch pieces
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 cup fresh (from about 2 ears) or frozen corn kernels
1 1/2 cups half-and-half
6 eggs
1 1/2 teaspoons sugar
1/8 teaspoon cayenne
1/4 pound Monterey jack, grated (about 1 cup)

1
Heat the oven to 350u00b0. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size. In a medium nonstick frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the bell peppers and cook, stirring occasionally, until the peppers are tender, about 5 minutes more. Stir in the ham, salt, and black pepper and cook, stirring, for 1 minute. Set aside to cool.
2
Meanwhile, combine the corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs, sugar, and cayenne. Blend thoroughly.
3
Spoon the bell-pepper mixture into the prepared baking dish and then sprinkle the Monterey jack over the top. Pour the egg mixture over all. Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes.
4
Variations:: Omit the ham for a meatless version, or replace it with crumbled cooked chorizo for a spicier pudding.
5
Wine Recommendation: Look for a gentle and fruity merlot from Chile. These wines have the wonderful soft texture and ripe-berry flavors one expects from merlot, along with somewhat earthy undertones that will marry nicely with the corn.

388

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 13 ingredients. The key ingredients include: 1 1/2 tablespoons butter, 1 onion, chopped, 1 green bell pepper, chopped, 1 red bell pepper, chopped, 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.

That's it — enjoy your meal!

Corn Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions