Williams-Sonoma Corn Pudding Recipe

Name: Williams-Sonoma Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 2 cups fresh corn kernels or 2 cups canned corn, drained; 2 tablespoons chopped green onions, including the green tops; 1/2 cup diced red bell pepper; 5 tablespoons all-purpose flour; 1/4 teaspoon salt (approx.); 1/2 teaspoon paprika (sweet or mild); 1/4 teaspoon cayenne pepper; 1/4 cup unsalted butter, melted; 1 cup half-and-half

Servings: persons

3 eggs
2 cups fresh corn kernels or 2 cups canned corn, drained
2 tablespoons chopped green onions, including the green tops
1/2 cup diced red bell pepper
5 tablespoons all-purpose flour
1/4 teaspoon salt (approx.)
1/2 teaspoon paprika (sweet or mild)
1/4 teaspoon cayenne pepper
1/4 cup unsalted butter, melted
1 cup half-and-half

1
Note: In order to bake the pudding you will need a 1-1/2 quart souffle dish and a baking pan large enough for the dish to set in, because you will be putting water in the pan.
2
Preheat the oven to 350u00b0. Butter the souffle dish and set aside.
3
In a large bowl beat the eggs until light and frothy. Stir in the corn, green onion and bell pepper.
4
In a large bowl stir together the flour, salt, paprika and cayenne. Add to the corn mixture, stirring to blend. Stir in the melted butter and the half-and-half and mix well.
5
Pour mixture into the prepared souffle dish and place in the pan. Pour hot water into the pan to reach about 1/4 of the way up the sides of the souffle dish.
6
Place in the oven and bake until the top is golden and a knife inserted in the center comes out clean (about 40 minutes). Let rest for 5 minutes before serving.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs, 2 cups fresh corn kernels or 2 cups canned corn, drained, 2 tablespoons chopped green onions, including the green tops, 1/2 cup diced red bell pepper, and more.

Yes, Williams-Sonoma 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.

Williams-Sonoma Corn Pudding

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