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: 1/2 cup chopped bacon; 2 tablespoons butter; 1 cup chopped onion; 4 ears sweet corn, kernels removed; 1 1/2 teaspoons salt; 1/4 teaspoon cayenne pepper; 6 eggs; 2 cups heavy cream; 1 cup milk; 1/4 teaspoon fresh ground pepper; 1/8 teaspoon nutmeg; 1/2 cup grated Parmesan; 1/2 cup yellow cornmeal

Servings: persons

1/2 cup chopped bacon
2 tablespoons butter
1 cup chopped onion
4 ears sweet corn, kernels removed
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
6 eggs
2 cups heavy cream
1 cup milk
1/4 teaspoon fresh ground pepper
1/8 teaspoon nutmeg
1/2 cup grated Parmesan
1/2 cup yellow cornmeal

1
Preheat oven to 375 degrees F.
2
In a saute pan, over a low flame, place the chopped bacon and cook until it's crisp.
3
Remove it from the pan, reserving the fat.
4
Add the butter to it and saute the onions until translucent.
5
Add the corn kernels, salt, and cayenne pepper and saute a few minutes more to cook the corn.
6
Remove from the heat.
7
In a bowl, whisk the eggs well then add the cream and milk and whisk some more until well combined.
8
Add the pepper, nutmeg, Parmesan, and cornmeal and whisk to combine.
9
Stir in the bacon, onion, and corn mixture and pour into a greased 6-cup casserole dish.
10
Bake at 375 degrees F for 1 hour.
11
Serve immediately.

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 13 ingredients. The key ingredients include: 1/2 cup chopped bacon, 2 tablespoons butter, 1 cup chopped onion, 4 ears sweet corn, kernels removed, 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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