Fresh Corn Pudding Recipe

Name: Fresh Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/4 c. butter; 1/3 c. flour; 1 1/2 c. light cream; 2 eggs, separated; 1 tsp. salt; 1 tsp. Dijon mustard; 2 c. fresh corn, cut from the cob; 2 tsp. Worcestershire sauce; 1 Tbsp. chopped parsley; 1 c. soft buttered bread crumbs, cubed; cayenne pepper to taste

Servings: persons

1/4 c. butter
1/3 c. flour
1 1/2 c. light cream
2 eggs, separated
1 tsp. salt
1 tsp. Dijon mustard
2 c. fresh corn, cut from the cob
2 tsp. Worcestershire sauce
1 Tbsp. chopped parsley
1 c. soft buttered bread crumbs, cubed
cayenne pepper to taste

1
Preheat oven to 350u00b0.
2
Melt the butter in a saucepan; stir in the flour and gradually blend in the cream.
3
Bring to a boil, stirring.
4
Beat the egg yolks lightly and add with the salt, mustard, cayenne, corn, Worcestershire sauce and parsley.
5
Beat the egg whites until stiff but not dry and fold into corn mixture. Turn into a greased casserole.
6
Top with the crumbs and bake 30 minutes or until lightly browned.

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 11 ingredients. The key ingredients include: 1/4 c. butter, 1/3 c. flour, 1 1/2 c. light cream, 2 eggs, separated, and more.

Yes, Fresh 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.

Fresh Corn Pudding

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