Corn Pudding Recipe

Name: Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 tablespoons unsalted butter; ¾ cup chopped yellow onion; ¼ cup chopped seeded poblano pepper; 2 teaspoons minced garlic; 4 cups fresh white corn kernels (I used 2 bags of frozen and defrosted it day I prepared); 3 teaspoons fresh thyme (ok I didn't get fresh, but used the italian seasoning with both thyme and oregano); 1 ¼ teaspoons salt; ⅛ teaspoon cayenne; ¼ cup flour; 1 -2 tablespoon heavy cream; 4 large eggs; 2 cups heavy cream; 1 tablespoon granulated sugar; ½ teaspoon ground black pepper; 1 cup grated havarti cheese (I used white sharp cheddar); 6 slices cooked bacon, drained and crumbled; 2 tablespoons chopped green onions

Servings: persons

4 tablespoons unsalted butter
¾ cup chopped yellow onion
¼ cup chopped seeded poblano pepper
2 teaspoons minced garlic
4 cups fresh white corn kernels (I used 2 bags of frozen and defrosted it day I prepared)
3 teaspoons fresh thyme (ok I didn't get fresh, but used the italian seasoning with both thyme and oregano)
1 ¼ teaspoons salt
⅛ teaspoon cayenne
¼ cup flour
1 -2 tablespoon heavy cream
4 large eggs
2 cups heavy cream
1 tablespoon granulated sugar
½ teaspoon ground black pepper
1 cup grated havarti cheese (I used white sharp cheddar)
6 slices cooked bacon, drained and crumbled
2 tablespoons chopped green onions

1
Preheat oven to 350 degrees.
2
Grease a 3-quart baking dish and set aside.
3
In large saucepan, melt butter over medium-high heat.
4
Add onions and pepper, cook, stirring about 2 minutes.
5
Add garlic and stir for about 30 seconds.
6
Add corn, 2 tsp of the thyme, 3/4 tsp of salt, and cayenne.
7
Cook until just tender and starting to turn golden about 4 minutes.
8
Add flour and cook, stirring for another 2 minutes.
9
Remove from heat and let cool slightly.
10
Put half of corn mixture in food processor with heavy cream and blend until smooth.
11
In large bowl, whisk eggs, cream, sugar, rest of thyme, remaining salt, and black pepper until frothy.
12
Add pureed corn and whole corn mixtures along with the cheese, bacon, and green onions and whisk to combine.
13
Pour into prepared dish and bake until set and knife inserted into center comes out clean, about 50 minutes to 1 hour.
14
Remove from oven and let rest for 10 minutes before serving.

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 17 ingredients. The key ingredients include: 4 tablespoons unsalted butter, ¾ cup chopped yellow onion, ¼ cup chopped seeded poblano pepper, 2 teaspoons minced garlic, 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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