Fresh Corn Puddings Jake & Annie's – a delicious recipe with corn, heavy cream, milk, sugar, salt, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F. and butter eight 1/2-cup ramekins.
2
Into a large bowl coarsely grate corn.
3
With back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl.
4
(There should be about 2 cups grated corn with liquid.)
5
In a bowl whisk together remaining ingredients and stir into corn until combined well.
6
Ladle mixture evenly into ramekins.
7
Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.
8
Bake corn puddings in middle of oven 50 minutes, or until tops are slightly puffed and golden and firm to the touch.
9
Remove ramekins from water and cool slightly on a rack, about 5 minutes.
10
Run a knife around edges of ramekins and invert each pudding onto a serving plate.
461
kcal
Calories
32
g
Fat
33
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 ears fresh corn, shucked, 1/2 cup heavy cream, 1/2 cup milk, 1 tablespoon sugar, and more.
Yes, Fresh Corn Puddings Jake & Annie's 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.
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