Corn Pudding Recipe

Name: Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 3 c. fresh corn kernels; 2 tsp. minced onion; 3 Tbsp. flour; 1 tsp. salt; 2 Tbsp. sugar; cayenne; freshly grated nutmeg; 4 Tbsp. (1/2 stick) melted butter, cooled; 1 1/2 c. half and half

Servings: persons

1
Preheat oven to 350u00b0.
2
Beat the eggs in a large mixing bowl with an electric mixer until frothy, then stir in the corn and onion with a wooden spoon.
3
Mix the flour, salt, sugar, cayenne and nutmeg to taste in a small bowl and add to the corn mixture, stirring constantly.
4
Add the butter and half and half and stir well.
5
Pour the mixture into a well-greased 1 1/2-quart baking dish; place dish in a large roasting pan; place pan in the oven and pour enough boiling water into pan to come one-quarter up the sides of the baking dish.
6
Bake pudding for 15 minutes; stir gently with a fork to distribute corn as evenly as possible.
7
Bake 30 minutes more or until top is golden and a knife inserted into the center emerges clean.

550

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 10 ingredients. The key ingredients include: 3 eggs, 3 c. fresh corn kernels, 2 tsp. minced onion, 3 Tbsp. flour, 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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