Corn Pudding Recipe

Name: Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh corn kernels (about 4 ears); 4 eggs, beaten; 1/2 cup grated Monterey Jack cheese; 1/2 cup grated cheddar cheese; 1/3 cup all-purpose flour; 3 teaspoons sugar; 1/2 teaspoon salt; 1/2 teaspoon ground chipotle pepper; 1 cup milk; 1 cup heavy cream; 2 tablespoons melted butter; Garnish: chopped chives

Servings: persons

2 cups fresh corn kernels (about 4 ears)
4 eggs, beaten
1/2 cup grated Monterey Jack cheese
1/2 cup grated cheddar cheese
1/3 cup all-purpose flour
3 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground chipotle pepper
1 cup milk
1 cup heavy cream
2 tablespoons melted butter
Garnish: chopped chives

1
Preheat oven to 350 degrees F. In a large bowl combine corn, eggs, grated cheeses.
2
In another bowl mix together flour, sugar, salt, chipotle pepper and add to egg mixture.
3
Stir in milk, heavy cream and melted butter.
4
Pour into a lightly oiled gratin dish.
5
Place dish in a larger pan and add water to halfway up the sides of dish.
6
Place in oven and bake for 1 hour or until a tester inserted in the center comes out clean.
7
Garnish with chives.

704

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 12 ingredients. The key ingredients include: 2 cups fresh corn kernels (about 4 ears), 4 eggs, beaten, 1/2 cup grated Monterey Jack cheese, 1/2 cup grated cheddar cheese, 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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