Warm Corn Pudding Recipe

Name: Warm Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 tablespoons unsalted butter; 1 yellow onion, finely chopped; 3 cups fresh or frozen corn kernels; 4 eggs; 2 cups low-fat milk, whole milk, or half-and-half; 1 teaspoon sugar; 1 teaspoon Dijon mustard; Few drops of Tabasco sauce; 1/2 teaspoon salt; Chopped fresh chives, for garnish; Grated cheddar, for garnish

Servings: persons

2 tablespoons unsalted butter
1 yellow onion, finely chopped
3 cups fresh or frozen corn kernels
4 eggs
2 cups low-fat milk, whole milk, or half-and-half
1 teaspoon sugar
1 teaspoon Dijon mustard
Few drops of Tabasco sauce
1/2 teaspoon salt
Chopped fresh chives, for garnish
Grated cheddar, for garnish

1
Place a large saute pan over medium-high heat and add the butter.
2
Add the onion and saute for about 7 minutes, until lightly browned.
3
Add the corn kernels and mix well.
4
Transfer to the slow cooker.
5
In a blender or with a whisk, beat together the eggs, milk, sugar, mustard, Tabasco sauce, and salt.
6
Pour over the vegetables in the cooker.
7
Cover and cook on low for 2 to 2 1/2 hours, until a knife inserted into the center comes out clean.
8
Be careful not to overcook.
9
Allow the pudding to cool for at least 30 minutes before scooping into bowls.
10
Garnish each portion with the chives and cheese and serve at once.

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: 2 tablespoons unsalted butter, 1 yellow onion, finely chopped, 3 cups fresh or frozen corn kernels, 4 eggs, and more.

Yes, Warm 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.

Warm Corn Pudding

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