Sweet Corn Pudding Recipe

Name: Sweet Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 8 tablespoons butter; 1 onion medium, chopped; 2 cloves garlic sliced; 12 ears corn kernels cut off the cob; 1/4 cup flour; 1 quart heavy cream; 1 cup grits cooked; 3 tablespoons jalapeno peppers minced canned; salt; freshly ground black pepper; 9 eggs beaten; 1 cup white cheddar cheese shredded

Servings: persons

8 tablespoons butter
1 onion medium, chopped
2 cloves garlic sliced
12 ears corn kernels cut off the cob
1/4 cup flour
1 quart heavy cream
1 cup grits cooked
3 tablespoons jalapeno peppers minced canned
salt
freshly ground black pepper
9 eggs beaten
1 cup white cheddar cheese shredded

1
Preheat the oven to 425 . Melt the butter in a heavy-bottomed pot over medium heat. Add the onions and garlic and cook for 3 minutes. Add the corn kernels and cook, stirring, for an additional 3 minutes. Add the flour and stir for 1 minute, then add the cream. Once the cream is incorporated, continue to stir until the mixture comes to a boil. Add the cooked grits, remove from the heat, and stir in jalapeno peppers. Taste and season well with salt and pepper.
2
With a hand-held immersion blender in the pot (or transfer the mixture to a food processor), puree the corn mixture while slowly adding the beaten eggs, until the eggs are thoroughly mixed in.
3
Pour the mixture into an ovenproof dish and sprinkle with the cheese. Bake for 25-30 minutes, until the center puffs and the corn pudding turns golden brown.

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 12 ingredients. The key ingredients include: 8 tablespoons butter, 1 onion medium, chopped, 2 cloves garlic sliced, 12 ears corn kernels cut off the cob, and more.

Yes, Sweet 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.

Sweet Corn Pudding

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