Corn Pudding Recipe

Name: Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup minced onion; 2 ounces butter; 3 ounces all-purpose flour; 1 quart heavy cream; 9 egg yolks; 1 quart corn kernels; Salt and pepper; Ground nutmeg; Paprika; Cayenne pepper; 9 egg whites

Servings: persons

1 cup minced onion
2 ounces butter
3 ounces all-purpose flour
1 quart heavy cream
9 egg yolks
1 quart corn kernels
Salt and pepper
Ground nutmeg
Paprika
Cayenne pepper
9 egg whites

1
Preheat oven to 350 degrees F.
2
Saute onions with butter until the onions are translucent.
3
Add flour and cream.
4
Temper yolks by beating them with a small amount of the heated onion, flour cream mixture.
5
Add yolks to mixture.
6
Grind half the corn using a hand held stick blender.
7
Add all the corn to the rest of the mixture and heat until thickened.
8
Add spices, to taste.
9
Whip egg whites and fold them into the mixture.
10
Pour into a baking dish and bake the mixture in the oven until the pudding temperature is 160 degrees F on an instant-read thermometer.

954

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 11 ingredients. The key ingredients include: 1 cup minced onion, 2 ounces butter, 3 ounces all-purpose flour, 1 quart heavy cream, 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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