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: 36 ounces frozen corn kernels, thawed and drained, room temperature (6 cups); 1/4 cup granulated sugar; 1 1/2 teaspoons coarse salt; 6 scallions, thinly sliced; 2 small or 1 large red bell peppers, diced; 1/4 cup all-purpose flour; 9 ounces grated Monterey Jack (3 cups); 8 large eggs, room temperature; 1 cup heavy cream; 6 tablespoons unsalted butter

Servings: persons

36 ounces frozen corn kernels, thawed and drained, room temperature (6 cups)
1/4 cup granulated sugar
1 1/2 teaspoons coarse salt
6 scallions, thinly sliced
2 small or 1 large red bell peppers, diced
1/4 cup all-purpose flour
9 ounces grated Monterey Jack (3 cups)
8 large eggs, room temperature
1 cup heavy cream
6 tablespoons unsalted butter

1
Preheat the oven to 350 degrees F.
2
Puree 4 cups of the corn in a food processor or with an immersion blender.
3
Transfer to a large bowl and stir in the remaining 2 cups corn and the sugar, salt, scallions, red peppers, flour and 2 cups of the Monterey Jack.
4
In a separate bowl, whisk together the eggs and cream until just combined; stir into the corn mixture.
5
Put the butter in a 10-by-12-inch baking dish and place in the oven until melted, about 10 minutes.
6
Pour the batter into the hot baking dish and sprinkle the top with the remaining 1 cup Monterey Jack.
7
Place the baking dish on the middle oven rack with a baking sheet on a lower rack to catch any drips.
8
Bake until the pudding is puffed and bubbling and the cheese is golden brown, 45 to 60 minutes.
9
Let cool for 30 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 10 ingredients. The key ingredients include: 36 ounces frozen corn kernels, thawed and drained, room temperature (6 cups), 1/4 cup granulated sugar, 1 1/2 teaspoons coarse salt, 6 scallions, thinly sliced, 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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